This plant-based Blueberry Baked Oats recipe is soooo delicious! It is a special sweet treat for a special morning occasion! This breakfast dish is super easy to make, using wholesome and simple ingredients. It is sweetened with banana, coconut shreds, maple syrup/honey, and just a bit of coconut blossom sugar in the crumble. It takes on the consistency of a moist cake and is sure to satisfy. Trust me on this one - it's a breakfast feast your whole family will enjoy (or save your slices for a grab-and-go weekday breakfast)!
Vegan I Gluten Free
Time: 50 minutes
2 tsp. coconut oil, for greasing the pan
1 1/2 cup blueberries (it's ok to use frozen)
1 1/2 cups oats
1 cup almonds, crushed
1/4 cup unsweetened coconut shreds
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. ground clove
1/2 tsp. ground nutmeg
1/2 tsp. salt
2 cups coconut milk
1/4 cup maple syrup or honey
1/2 cup almond flour
1 tbsp. coconut blossom sugar
2 tbsp. maple syrup or honey
2 tsp. coconut oil
1/4 tsp. sea salt
1/4 tsp. cinnamon
Maple syrup / honey drizzle
Preheat the oven to 350F. Grease your baking dish with coconut oil and set aside.
In a large mixing bowl combine the dry ingredients and stir to combine. Note: pulse the almonds in a blender or food processor to crush into small pieces.
Add the wet ingredients into a blender and mix until smooth. Pour the wet mixture into the mixing bowl with the dry ingredients and stir to combine.
Place 1 cup blueberries into the bottom of your baking dish and spread them into a single layer.
Pour the oat mixture over the blueberries in the baking dish. Use a spatula to even the layer. Add the remaining blueberries on top.
Bake the oat dish for 20-25 minutes, then add the crumble mixture to the top.
To make the crumble, combine the ingredients in a mixing bowl and stir well. Scoop the sweet crumble mix on top of the pre-baked oats.
Bake the dish an additional 10-15 minutes, or until the top is golden brown.
Enjoy warm with any toppings of choice!
Store leftovers in the fridge 1-2 days.