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    Home » Breakfast

    Vegan Blueberry Pie Baked Oatmeal

    Sep 10, 2018 · by Kate Kasbee · Modified: Aug 7, 2024

    Jump to Recipe·5 from 3 reviews

    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.

    blueberry pie baked oats this recipe

    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.

    blueberry pie baked oats

    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.

    blueberry pie baked oats

    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.

    blueberry pie baked oats

    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
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    blueberry pie baked oats

    Vegan Blueberry Pie Baked Oatmeal

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
    • Author: Kate Kasbee
    • Prep Time: 15 mins
    • Cook Time: 40 mins
    • Total Time: 55 minutes
    • Yield: 6 - 8 servings 1x
    • Category: Breakfast
    • Method: Oven
    • Cuisine: Vegan
    Print Recipe
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    Description

    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!


    Ingredients

    Scale
    • 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

    Instructions

    1. 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.
    2. Combine the rolled oats, cinnamon, baking powder, and salt in a large bowl and mix.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. 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.
    8. 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.
    9. When ready to serve, slice the baked oats into six pieces and top each with a spoonful of whipped coconut cream.

    Notes

    • 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.

    Nutrition

    • Serving Size:
    • Calories: 501
    • Sugar: 17.2 g
    • Sodium: 248.6 mg
    • Fat: 31.9 g
    • Carbohydrates: 44.9 g
    • Protein: 7.2 g
    • Cholesterol: 0 mg

    Looking for more sweet vegan breakfast options?

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    Pancakes with Roasted Bananas

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    Carrot Cake Breakfast Cookies

    apple crisp overnight oats

    Apple Crisp Overnight Oats

    Reader Interactions

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    1. Sam

      January 05, 2024 at 4:45 pm

      I love this recipe! It’s in my regular rotation for meal-prepping. Instead of the coconut whipped cream, I like to put a scoop of vegan yogurt on top.

      Reply
    2. M

      November 15, 2021 at 9:52 am

      All of the ingredients seems so healthy, why's there so much saturated fat? Where does it come from that I could substitute?

      Reply
    3. jean z

      November 20, 2019 at 3:55 pm

      Can this be made with steel cut oats?

      Reply
      • Katie Koteen

        November 21, 2019 at 7:50 am

        Steel-cut take so much longer to cook, I would be hesitant. But definitely worth a shot!

        Reply
    4. Elissa

      May 26, 2019 at 9:21 am

      Can you use quick cooking rolled oats? And what about doubling for a 9x13 pan? Thanks!

      Reply
      • Katie Koteen

        May 29, 2019 at 8:57 am

        Hi Elissa! We haven't tried it with quick rolled oats. If you do, let us know how it goes!

        Doubling the recipe for a 9x13 should be fine and there should be an option to double it in the recipe card, so all of the measurements will be scaled up for you.

        Reply
    5. LouAnn

      April 05, 2019 at 5:03 pm

      What can I sub for the coconut oil?
      Not allowed ANY oil or vegan butter.

      Reply
      • Katie Koteen

        April 09, 2019 at 3:18 pm

        You could probably try replacing the oil with non-dairy milk, but we haven't tested it. If you give it a try, let us know how it goes!

        Reply
    6. Onkar Bhosale

      September 24, 2018 at 2:00 am

      Thank you for a beautiful baked-oatmeal recipe. Made this tonight for my family and the kitchen smells divine. It tastes even better.

      Reply
    7. John

      September 17, 2018 at 7:41 am

      Looks great. Can't wait to try it. Blueberries always taste great with cream

      Reply

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