Vegan Baked Oats with Nectarines & Blackberries (Naturally Sweetened)
These healthy vegan baked oats sit somewhere between creamy oatmeal and a juicy breakfast cake. Banana takes care of the sweetness, nectarines and blackberries bring summery freshness, and oats make the whole thing properly filling. Best part: bake once and you have six portions of breakfast ready to go.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 portions
Ingredients
- 3 1/3 cups rolled oats (300 g)
- 2 cups plant milk (500 ml)
- 2 ripe bananas (about 190 g, peeled)
- 1–2 tbsp date or maple syrup (optional)
- 2 tsp vanilla extract or vanilla powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 2–3 ripe nectarines
- 1 scant cup blackberries (125 g)
- 1/3 cup slivered almonds (30 g) (optional)
Instructions
- Preheat the oven to 350°F convection / 400°F conventional (180°C fan). Line a large baking dish, about 11 1/2 x 8 1/2 inches (29 x 22 cm), with parchment paper or grease it lightly.
- Wash the nectarines, remove the pits and cut them into small pieces. Wash the blackberries and halve them if they are large.
- Mash the bananas thoroughly with a fork. Stir in the plant milk, date syrup (optional) and vanilla extract.
- Combine the oats with the cinnamon and salt in a large bowl. Add the wet ingredients and mix everything together.
- Fold about two thirds of the nectarines and blackberries through the oat mixture.
- Transfer the mixture to the prepared dish and spread it out evenly.
- Scatter the remaining fruit over the top and sprinkle with sliced almonds if you like.
- Bake in the preheated oven for about 30–35 minutes, until the baked oats are set and lightly golden on top.
- Remove from the oven and let cool briefly. Then cut into 6 portions.
- Serve warm (or cold) with vegan yogurt, fresh berries and nut butter, if you like.
- Store leftovers airtight in the fridge for up to 5 days.