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Baked Berry & Pecan Oatmeal

Watch How to Make it Here

This recipe starts at 06:14

We are real oatmeal lovers: overnight oats, steel-cut oats, oats bars, or just the classic ol' stovetop comforting oatmeal. But this here - this is actually the first time we made a baked oatmeal recipe. Great for big appetites or mornings with the family. Bon appétit!

Baked Berry & Pecan Oatmeal

Recipe PDF

▸ ▹ Vegan, gluten-free, soy-free

Servings: 6 - 8 Prep Time: 10 min Cook Time: 40 min Total Time: 50 min

Ingredients

1 Tbsp (7 g) ground flaxseeds

3 Tbsp (45 mL) water

2 ripe bananas

1½ cups (360 mL) unsweetened plant-based milk

1 tsp (5 mL) pure vanilla extract

2 cups (200 g) old-fashioned rolled oats (GF if desired)

2 tsp (6 g) ground cinnamon

1 tsp (5 g) baking powder

½ tsp salt

cup (35 g) raw pecans, roughly chopped*

¾ cup (110 g) blueberries

¾ cup (110 g) strawberries, sliced

Optional Garnish

Unsweetened plant-based yogurt**

Nut butter

Maple syrup

Fresh fruits

Directions

  1. Preheat the oven to 350°F (180°C).

  2. To a large bowl, add the flaxseeds and water. Mix and let rest for about 5 minutes to create a flax egg.

  3. Lightly grease a 9 x 12 inch (23 x 31 cm) baking dish with a bit of oil.

  4. Returning to the bowl, add the bananas and mash until pureed. Then add the milk and vanilla, and stir to combine.

  5. To the same bowl, add all the oats, cinnamon, baking powder, salt, and pecans, and mix until combined.

  6. Carefully fold in the blueberries and strawberries.

  7. Pour the mixture into the baking pan, and spread it out evenly. If you'd like, you can decorate the top with a few extra slices of strawberry, some fresh blueberries, and some whole pecans. Then bake in the preheated oven for 35 - 40 minutes, or until firm and lightly golden on the top.

  8. Top with extra fruits and serve with yogurt, and other desired toppings like nut butter, and maple syrup.

Notes

  1. * Variations: instead of pecans, you can also use other nuts like almonds or seeds, such as pumpkin seeds.

  2. ** Nutrition tip: try to use a plant-based yogurt/milk that is fortified with calcium (offers approximately 120 mg calcium per 100 mL serving). If you want to read more on calcium, check out our article here.

  3. Storage: best if enjoyed immediately. The baked oatmeal can be stored in an air-tight container in the fridge for up to 3 days and in the freezer for up to 2 months.

Did You Try This Recipe?

Let us know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes

❤ Sadia

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