Description
Warm, cozy, and bursting with flavor, these vegan baked oats with raspberries are the ultimate breakfast treat.
Ingredients
Scale
- 2 cups rolled oats
- 2 cups almond milk (or any plant-based milk)
- 1 ripe banana, mashed
- 2 tablespoons maple syrup (or agave syrup)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 cup fresh raspberries (or frozen)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) while gathering your ingredients.
- In a mixing bowl, combine the rolled oats, almond milk, mashed banana, maple syrup, baking powder, vanilla extract, cinnamon, and salt. Stir until well mixed.
- Gently fold in the raspberries, being careful not to crush them.
- Pour the mixture into a greased baking dish, spreading it out evenly.
- Bake in the preheated oven for 30 minutes, or until the top is golden and set.
- Let it cool for a few minutes before serving. Enjoy warm, perhaps with a splash of almond milk or a dollop of yogurt!
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 5 days. Substitutions: Use seasonal fruits like blueberries or sliced bananas. Meal Prep: Make a double batch and freeze portions for easy breakfasts throughout the week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 5mg
- Fat: 22g
- Saturated Fat: 1g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 0mg