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  • Prep-time: / Ready In:
  • Makes 6 cups

This tender, berry-topped baked oatmeal casserole is the perfect morning meal to feed the whole family. Hearty oats are soaked overnight 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:

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

  1. In a 2-quart baking dish combine the first six ingredients (through cinnamon). Add ¾ cup water and mix well. Bake immediately, or chill overnight or up to 2 days.
  2. When ready to bake and serve, preheat oven to 350°F. Uncover and top oatmeal with raspberries, blueberries, and almonds. Bake 40 minutes or until bubbly around edges and heated through. Let stand 10 minutes. Serve warm.

Comments (9)

(5 from 4 votes)
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Julie Gaye3 days ago
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Nutritional details are important to many folks. Am I missing them here? Are they provided within any recipe on this wonderful site?

Kate1 week ago
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My 5 and 7 year old love this!

Chantal2 weeks ago
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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

Courtney Davison2 weeks ago
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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

Brooke Barbero3 weeks ago
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I love this recipe. I tweaked it using what I had in the house! Very delicious and easy!!!

Johanne Rossley4 weeks ago
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What’s with the 3/4 c of water and where did the 3 c of plant based milk go?

blythe3 weeks ago
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I believe OP is correct. 3/4 cup water is not listed in the ingredients and it should be listed at line #7.

Victoria Johnson4 weeks ago
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Combine first 6 ingredients (#2 is plant based “milk”)

Diane4 weeks ago
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It’s in the first 6 ingredients. Read the directions

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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