The taste of blueberries brings back vivid memories of my childhood. Every summer my family would go blueberry picking near my hometown in Illinois. It was always unbearably hot and sticky in the middle of July. We’d go home with buckets of fresh blueberries, our bellies full and fingers stained purple. My mom froze most of those little blue jewels so we could enjoy a taste of summer all year round.
To this day, blueberries are one of my top two favorite fruits (the other is strawberries). They’re easy to snack on and taste great on top of pancakes, sprinkled on salads, and blended into smoothies. I also love putting blueberries in my oatmeal. They lend such lovely flavor to an otherwise bland breakfast dish. I can tell you with confidence that this recipe for Vegan Blueberry Pie Baked Oatmeal is one of my favorite breakfasts I’ve ever made.
Bold statement, I know. Especially coming from a girl who’s very down with savory breakfasts. Nine times out of 10 I’ll choose a thick piece of sourdough toast smeared with avocado and sprinkled with everything bagel seasoning (if you haven’t tried this combo, you absolutely must). Now, I think I’m becoming a believer in sweet breakfasts. These baked oats taste like dessert straight out of the pan, but don’t contain a pinch of refined sugar. All of the sweetness comes from blueberries and everyone’s favorite breakfast condiment – maple syrup.
The hardest part about making these baked oats is waiting for them to cool and set completely before slicing. I’m warning you, it’s torture. It’s definitely worth the wait though. Cut into these oats too soon and you’ll end up with more of a pile than a slice. Top each piece with a generous scoop of coconut whipped cream for a breakfast that’s out-of-this-world delicious. These baked oats even tastes good cold! I’ve been picking at the leftovers straight out of the fridge.
This Vegan Blueberry Pie Baked Oatmeal captures the fresh flavors of summer in a sweet, crunchy breakfast casserole. Coconut whipped cream adds a delicious layer of flavor and texture – you’ll swear you’re eating dessert!Print
This Vegan Blueberry Pie Baked Oatmeal captures the fresh flavors of summer in a sweet, crunchy breakfast casserole. Coconut whipped cream adds a delicious layer of flavor and texture – you’ll swear you’re eating dessert!
- 1 Tbsp. ground flaxseed
- 2 Tbsp. water
- 2 cups old-fashioned rolled oats
- 2 tsp. cinnamon
- 1 tsp. baking powder
- ½ tsp. salt
- ¼ cup melted coconut oil
- 2 tsp. vanilla extract
- ¼ cup maple syrup (plus more to taste)
- 1½ cups unsweetened almond milk
- 2 cups blueberries, divided
- ¼ cup sliced almonds
Whipped Coconut Cream
- 1 5.4-oz. can of coconut cream (refrigerated overnight)
- 2 Tbsp. maple syrup
- Pinch of sea salt
- Preheat your oven to 400F degrees. To make a flax egg, combine the ground flaxseed and water in a small bowl. Stick it in the refrigerator while you prep the rest of the ingredients.
- Combine the rolled oats, cinnamon, baking powder, and salt in a large bowl and mix.
- Pour the melted coconut oil, vanilla extract, maple syrup, and almond milk into a separate bowl and whisk to combine. If the coconut oil hardens when it mixes with the cold ingredients, put the bowl in the microwave for 30 seconds. Take the flax egg out of the fridge and pour it into the wet ingredients and whisk everything together.
- Spray a 9” x 9” baking pan with coconut oil cooking spray or rub a teaspoon of coconut oil all over the inside surface, sides included.
- Pour the dry ingredients into the pan, followed by most of the blueberries (save about a half-cup for sprinkling on top). Then pour in the wet ingredients, shaking the pan slightly to mix everything together.
- Sprinkle the remaining half-cup of blueberries over the top of the oat mixture, along with the sliced almonds. Put the oats in the oven and bake for 35 to 40 minutes, until a toothpick comes out clean.
- Allow the baked oats to cool and set for at least 20 minutes before slicing and serving. While you wait, make the whipped coconut cream.
- Pour the chilled coconut cream into your blender and add the maple syrup and a pinch of salt. Blend on high for about a minute, until the mixture thickens slightly. You don’t want to over-mix the coconut cream or it will separate.
- When ready to serve, slice the baked oats into six pieces and top each with a spoonful of whipped coconut cream.
- You can use fresh or frozen blueberries. If you use frozen, there’s no need to thaw them before adding them to the oats.
- Leftovers keep covered in the fridge for up to a week.