- Prep-time: / Ready In:
- Makes 6 cups
- Serving size: ⅙ of recipe
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This tender, berry-topped baked oatmeal casserole is the perfect morning meal to feed the whole family. Hearty oats are soaked in plant-based milk infused with the warming flavors of vanilla and cinnamon before being baked to golden brown perfection. Plump, sweet raisins add bursts of juicy flavor throughout the dish while a topping of fresh berries offers a tasty helping of antioxidant-rich fruit. If almonds aren’t your thing, feel free to substitute pumpkin seeds or unsweetened coconut flakes to take your garnish game to the next level. Adding an extra drizzle of plant milk and maple syrup over each serving will transform this breakfast bake into the mouthwatering motivation you need to get out of bed in the morning!
For more interesting oatmeal recipes, check out these tasty ideas:
- Gājjar No Halvo Baked Oatmeal
- Maple-Cinnamon Oatmeal Waffles
- Savory Oats with Asparagus and Peas
- Carrot Cake Overnight Oats
Ingredients
- 3 cups rolled oats
- 3 cups unsweetened, unflavored plant-based milk
- ½ cup raisins
- ¼ cup pure maple syrup
- 1½ tablespoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup fresh or frozen raspberries
- 1 cup fresh or frozen blueberries
- ½ cup sliced almonds
Instructions
- Preheat oven to 350°F. In a 2-quart baking dish combine the first six ingredients (through cinnamon). Add ¾ cup water and mix well.
- Top oatmeal mixture with raspberries, blueberries, and almonds. Bake 40 minutes or until bubbly around edges and heated through. Let stand 10 minutes. Serve warm.
- Note: To prep in advance, complete step 1 and cover the baking dish with tin foil. Chill in the fridge overnight or up to 2 days. When ready to serve, continue with step 2.
Per serving (⅙ of recipe): 346 calories, 57 g carbohydrates, 9.1 g protein, 10 g total fat, 1 g saturated fat, 0 g cholesterol, 65 mg sodium, 8.3 g fiber, 21 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (86)
(5 from 37 votes)Could someone please enlighten me about the heavy use of ultra-pricey maple syrup over sugar in so many WFPB recipes? I have a really tight budget and try to get the most bang for my buck while maximizing nutrition. I get that maple syrup has a slightly lower glycemic index and a trace smattering of nutrients, but it is still just sugar unbound to fiber! Dates are also expensive, but at least they have a lower glycemic load, contain fiber, and have a far richer nutrient profile, though not appropriate for some uses. I'm not a big sweet eater anyway but try to keep some dates on hand when I can afford them for the occasional indulgence. Otherwise my cheaper go-to is almost always panela or jaggery, (unrefined brown whole cane sugar), which also retains some nutrients. Sugar isn't a health food in any form but I just don't understand the popularity of expensive maple syrup in WFPB recipes when any health benefit is minimal at best. Especially in light of reports about the high incidence of maple syrup and honey being adulterated with flavoring and cheap sugars. Paying 8+ bucks for a little bottle of flavored sugar water seems nuts to me when I can use that money to buy far healthier food. What am I missing?
Can I use gluten free rolled oats?
Wow! Delicious! Instead of raisins I added half dried tart cherries and half craisins. It took much longer to bake than indicated but I think that could be because my milk was cold. Next time I will warm it first. Perfect balance of sweet and tart.
I have just made this for the 3rd time in 4 or 5 weeks. It is super easy to whip up. This batch was exactly as written, the first 2 had variations on the berries as to what I had on hand. I wasn't sure about the use of raisins, but they add a nice sweetness. I portion it out in 6 portions and put 3 in the freezer. It gives me 6 days worth of healthy breakfasts. Highly recommend!
So good and itt's extremely flavorful! I prepared it the night before, covered and put it in the fridge, then baked it the next morning. We had some picky eaters so I served it with raisins, berries, almonds on the side - it was a hit for our girlfriends ski weekend getaway!
Would this work as a food prep option? I would like to make on my day off and then eat each morning for a the next few days
That's what I did with the leftovers - I put it in a jar, and brought it with me to work. Still delish!
Absolutely! That is what I do. I cut it into 6 "loafs". I wrap 3 of them and place in an air-tight container in the freezer (the others are in the refrigerator). I warm them up in the morning and either have a super quick, delicious and healthy breakfast before work, or sometimes take with me to work.
I love making this and have made about 5 times however it ALWAYS falls apart when I cut it. Still good but what's the secret?!
Easy to prepare and tastes delicious!
Please list the 3/4 c water in the ingredient list!
Can this recipe be done using steel cut oats?
This was so quick and easy to make. The only change I made was to bake in a convection oven because I wanted it quickly. I baked for 30 minutes (350 convection) and it was perfect.
If I want to make this in cupcake tins instead, is there any adjustment to the recipe?
Hi, The only adjustment you may need to make is to cut the cooking time a touch. It'll be a matter of trying and seeing. You can always put them back in for longer, so start checking before the recommended time of 40 minutes. Let us know how they turn out!
Hello! Looking forward to making this for guests next week. I see where viewers added extra water but I don’t see where it mentions any water in the recipe? What did I miss? Thank you!
Hi Mary, In step 1, you add Add ¾ cup water and mix well. Hope your guests enjoy it!
If this is made in advance, how should it be reheated?
I have never cared much for oatmeal anyway I have tried it. I did add the extra water and baked for the recommended time and it came out perfect! This is by far the best way I have ever had oatmeal. Baked it immediately after mixing.
This is delicious. I’m thinking the conversation over the added water/increased cook time might be because if you bake it immediately, it may seem like too much liquid. If you prepare it ahead of time and have it wait overnight, or even 2 nights, that amount of liquid makes sense, and no adjustment is needed for extra baking. Either way, this is a great recipe, thanks!
Need a substitute for oats.
I make this on Sunday and eat it for breakfast all week, dividing it into 5 portions. I increased maple syrup to 1/3 cup, use crushed walnuts instead of almonds, use 2 tsp of cinnamon, and use only blueberries(3 cups) for the fruit. I love this recipe. It's so delicious. I also agree that the 3/4 cups of water should be included in the list of ingredients. I bake it for 65 mins.
Thanks to this delicious recipe, I no longer skip breakfast. I reduce the added water to 1/3 cup and bake for 50 minutes, which works fine. I keep individually wrapped portions in the freezer and eat the reheated oatmeal with some peanut butter stirred in - so good!
Always a big hit. The recipe online calls for the extra water, the version in the FoK magazine omits it. I do not use it and it turns out perfectly. Added some chia seeds this morning.
This is so delicious!!! The only reason I gave it 4 stars instead of 5 was that it took one hour and 10 minutes to bake. Next time I'll omit the water. My oven is accurate, I checked it with an oven thermometer. This is going to be my go to for breakfast from now on. I can't wait to try some of the add ins I see here on this thread! Thank You!
Can this be frozen? Or baked in smaller dishes? If so, for how long?
Hi Linda, Yes, this could be cooked in individual ramekins. Often the cooking time is slightly reduced since you are cooking a smaller volumer, but it won't be hugely reduced. I'd start checking them around 30 minutes. As for freezing these, yes, you could freeze them. Happy baking!
Prepared this recipe night before a breakfast potluck. Baked it at the venue and wow, did it make the room smell wonderful. It is equally tasty and healthy. I had berries, bananas, honey, syrup, as condiments. It was a total hit.
At what point do you add the cinnamon?
Hi Andy, Cinnamon is added in step one, along with the oats, plant-milk, raisins, maple syrup, and vanilla extract. They all get put into 2-quart baking dish and mixed together.
Excellent oatmeal bake! Easy and so tasty. Staple at my house.
I found the 3/4 cup additional water to be unnecessary. Makes it too gooey. With the extra water I had to cook it for an additional 30 minutes to get it to where it needed to be.
Thanks for the recipe, love it! I added a ripe mashed banana instead of maple syrup. It was definitely sweet enough. Will certainly make it again!
This is so tasty! I was a bit confused about adding the water which wasn't included in the recipe ingredient list. I'll definitely be doing more experimentation with this.
That's what I was wondering - this recipe was great but had a lot of fluid once it was finished in the oven. I think I'll try it without the next time (and there will be many next times!) without the 3/4 cup of water. Might add a tiny bit of ground cloves and some chopped dates to see how that turns out.
Love this breakfast dish! Very simple to make (I did need to add 15 minutes baking time for my oven) and I like that I can make it the night before and bake in the morning to serve warm.
This doesn't make sense... which is it water or plant based milk?
Can this be frozen in individual servings?
I agree with several other reviewers. Please list all ingredients, including WATER, in the order in which they are added. Do not bury the words “add 3/4 c water” down in the text. I speak from bitter experience here, having ruined a recipe which shall remain nameless, because I followed the instructions to add all ingredients down to a certain one and did not see water in that list of ingredients. My bad, but it could have been easily avoided if water had been included in the list of ingredients.
Could this recipe be adapted for steel cut oats?
This recipe has been great addition to our plant based lifestyle. Even my kids will eat it. It took a little longer to bake but came out great. I make 2 batches On Sunday and then cut into portions and freeze for quick breakfasts for the family during the week. We have also made it with apples and apple pie spice and it was great for a change.
The recipe says prep time is 10 minutes and is ready in 2 hours...yet you only bake for 40 minutes? Are you supposed to bake for 1 hour at the end of step 1? Then top and continue baking?
Hi Karen, Thank you for pointing this out! We've updated the recipe to be a total of 1 hour. We hope you enjoy it!
Just scrumptious! TY!
This is fabulous. Leave in fridge for a day before cooking. Great with chopped walnuts. I use lasagna dish and now make two in a row as it freezes well in foil packets. Thaw and heat in air fryer part of my simple toaster oven.
Mine never got "bubbly around the edges". Is that normal?
What are the breakdowns: carbs?, protein? Etc.
Hi Helen, We are currently working on adding nutritional information to all our recipes and anticipate for this feature to be live on the website by the end of the summer. Please stay tuned for updates!
Delicious! Took longer than 30 minutes (more like 50) to get a nice golden brown color, but I didn’t really measure the liquid amounts so that might be why. I didn’t have berries so I added golden raisins, almonds and some mashed sweet potato.
Good recipe. Was easy to make. It was a nice change from oatmeal cooked in a pan.
What size pan is it cooked. Average size cookie sheet? Dimensions?
Recipe states "2 quart baking baking dish"
8 x 8 pan is close to a 2 qt pan
My young family of six LOVED this breakfast! I didn’t have raisins. I snuck in pieces of prunes. Delicious! The liquid amount worried me, but I followed the recipe.
This is an excellent recipe, and it is so easy to make. You can make it right in the baking dish. I've created two other versions of it: One with mashed sweet potatoes, instead of fruit, with a pecan and brown sugar topping; and in the second version I use chopped apples with chopped walnuts on top. Thank you Forks Over Knives for another good recipe!!
I’ve read recipe and comments regarding water. Mix first 6 ingredients and also 3/4 cup water. Correct? This sounds really good but obviously too much liquid would be a problem. Want to be clear before I try this. Thanks.
Hi, Leanna, Yes, that is correct. Combine the first six ingredients (through cinnamon) in a baking dish; then add ¾ cup water and mix well. Happy baking! Thank you, Courtney Davison Editor Forks Over Knives
This is a hearty and delicious breakfast! I followed the directions pretty closely but halved the amount of maple syrup. If the fruit used is super sweet I think next time I will put in 1/8 of a cup. I used blueberries and blackberries and it was wonderful! Smells fantastic while baking.
This is very good. I made a portion for one with half a cup of oatmeal and 3/4 cup water and added some chia seeds. In truth, I don't particularly like oatmeal but the rolled oats formed a soft crust under the blueberries and I felt like I was eating pie.
I made this last night and baked it this morning - it was good! The oats, soaked overnight, are a bit chewy (which I like) and the whole bake was very moist. It's a very mellow flavor with pops of zing from the raisins. I love batch cooking this way. Make it Sunday night and you're all set for the week.
I have made this several times - it’s like having dessert for breakfast (and I mean that in a good way). The berries (I have used raspberries, strawberries, and blueberries) add flavour and sweetness. Flavourful and nutritious! This will be a regular breakfast for me.
This was really good and tasty. I used dairy-free half and half with plenty of raisins (I love raisins) and it was delicious. I will definitely be making again. Thanks for the recipe!
This recipe is so good. I made it the night before and baked it in the morning. Leftovers were very easy to heat up in the microwave without losing any flavor or texture,
In the description of this recipe it states oats are soaked over night.But in the directions it does not say to do that . So are you supposed to do soak overnight ?or is that just an option?
I didn’t really soaked mine and it was good. The overnight soak is an option. Next time I will do the overnight soak
Hi Cindi, We updated the recipe to prevent any confusion in the future, thanks for pointing it out! Soaking the oats is just an option if you want to make the dish in advance before baking it. Let us know how it turned out!
I absolutely love this recipe just as it is I have made it so much that I know it by heart. Keep up the good work providing these wonderful recipes for all of us to try.
It looks delicious, can’t wait to try it!!
I wish people would wait until they’d tried a recipe before reviewing it. Assigning stars to something not yet experienced is absurd.
I’m confused, do you add water to this recipe?
You use the Plant Based Milk.
Great way to eat oats that are not "wet"! *** Recipe developers, STOP leaving ingredients out of the list! If it needs salt, or water... LIST it. If it's needed in multiple steps, say (Divided). ALSO, list ingredients in order of use! (Many do not)
I agree with Mel. Please list ALL ingredients and please note when, divided!
For many years I followed your recipes but now as a widow, the recipe and many others are too much. How do I cut it down for me? Help
I am confused, do you bake the oatmeal base first then add the fruits and nuts? Or just bake it once when you add the fruit?
Hi Carol, We've reviewed this recipe and agree the instructions are confusing! We've fixed them to hopefully prevent this confusion in the future. Essentially, you top the oatmeal mixture with the fresh fruit/nuts and then bake everything once. We moved the instructions for prepping this dish in advance to the last step to separate the preparation optinos. Thanks for pointing this out, and we hope you enjoy it!
Nutritional details are important to many folks. Am I missing them here? Are they provided within any recipe on this wonderful site?
Hi Julie, We don’t currently provide nutritional information for recipes, but we hear your feedback, and this is something that we’re discussing for the future. Please stay tuned for updates! Thank you, Courtney Editor, Forks Over Knives
My 5 and 7 year old love this!
Does it need to be chilled overnight before baking? Can you confirm the liquid measurements? The water is not listed in the ingredients list. Thank you
Hi Chantal, Chilling overnight gives the oats time to soak up the milk, but you can also bake immediately. We've updated the instructions to clarify, For the liquid measurements, those should all be accurate. In FOK recipes, we typically list the amount of water needed in a particular step, rather than in the overall ingredient list. (This is because water is often used in multiple steps.) Thank you for your comment, and happy baking! Courtney Davison Editor Forks Over Knives
I love this recipe. I tweaked it using what I had in the house! Very delicious and easy!!!
What’s with the 3/4 c of water and where did the 3 c of plant based milk go?
It’s in the first 6 ingredients. Read the directions
Combine first 6 ingredients (#2 is plant based “milk”)
I believe OP is correct. 3/4 cup water is not listed in the ingredients and it should be listed at line #7.