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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Comments (41)
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”
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?
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 didn’t really soaked mine and it was good. The overnight soak is an option. Next time I will do the overnight soak
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)
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?
I believe OP is correct. 3/4 cup water is not listed in the ingredients and it should be listed at line #7.
Combine first 6 ingredients (#2 is plant based “milk”)
It’s in the first 6 ingredients. Read the directions