With natural sweeteners, whole-grains, and fibre-rich ingredients, vegan baked oatmeal will balance all of the extra-decadent holiday dishes!
Bring a little holiday flavour to your breakfast! We love to start dark, early mornings with hearty dishes (even better if they’re spiked with warming spices). Essentially a Speculaas cookie-spiced dish, this vegan baked oatmeal leans heavy on cinnamon, nutmeg, cardamom, ginger, clove, and white pepper, all used in the famous Dutch cookies. Chopped pear adds natural sweetness, fibre, and winter-fruit flavour.
This is a great make-ahead recipe. The dish can be assembled the night before, kept in the fridge overnight, then baked in the morning for a fuss-free breakfast. Leftovers can be reheated in either a microwave or in a pot with a little splash of dairy-free milk and maple syrup.
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Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Preheat the oven and grease a square, round, or oval baking dish with coconut oil.
Mix together the oats, baking powder, spices, and salt.
In a small bowl, stir together the water and flax meal. Let it sit for five minutes to thicken.
In a third bowl, combine the maple syrup and the now thickened flax meal mixture.
Pour the almond milk into the maple syrup bowl and whisk to combine.
Spoon half of the oats into the prepared baking dish, top with all of the sliced pear, and finish with the remaining oats.
Pour the milk mixture over the oats, then top with the chopped pecans.
Evenly dot the top of the oatmeal with chunks of the remaining coconut oil.
Bake the oatmeal until golden. Serve warm drizzled with maple syrup, a splash of milk, and a pinch of cinnamon.
We used large flake oats in this recipe, however, instant oats will also work.
Be sure to let the flax meal and water sit until thick. Essentially an egg substitution, the flax meal helps bind and thicken the oatmeal, yielding a heartier dish.
Vegan baked oatmeal will keep in the fridge in an airtight container for up to four days. You can also freeze individual portions for quick breakfasts on the go. To reheat, simply top with a little milk of your choice, then heat in a small pot on low-medium heat, or in the microwave on half power until heated through.
Dairy-free butter can be used in place of coconut oil if you like.
The spices can be changed up to whatever blend you like. We’re big fans of this cardamom pumpkin pie spice, and this homemade chai spice mix.
Use any dairy-free milk you like or have on hand.
The pear can be substituted for most fruits. Apples, peaches, and plums are all great. Add a few fresh or frozen cranberries for a hint of tartness.
We love the buttery texture and flavour of pecans, however, feel free to swap in an equal amount of any nuts, seeds, or mix of both that you want.
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Morning Glory Loaf
Yield:
6
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Print Recipe Pin Recipe
With natural sweeteners, whole-grains, and fibre-rich ingredients, vegan baked oatmeal will balance all of the extra-decadent holiday dishes!
▢
Measuring cups and spoons
▢
9-inch (23-cm) baking dish
square, round, or oval
▢
3 Mixing bowl
▢
Wooden spoon
▢
Whisk
▢
Spatula
▢
2
tablespoons
solid coconut oil
,divided
▢
5
tablespoons
water
▢
2
tablespoons
flax meal
▢
2
cups
oats
▢
1
teaspoon
baking powder
▢
½
teaspoon
cinnamon
▢
¼
teaspoon
ground nutmeg
▢
⅛
teaspoon
ground cardamom
▢
1
pinch
dried ginger
,dried
▢
1
pinch
clove
,ground
▢
1
pinch
white pepper
▢
¼
teaspoon
salt
▢
2-¼
cups
almond milk
▢
¼
cup
maple syrup
▢
1
pear
,ripe and somewhat soft, sliced into ¼-inch (½-cm) pieces
▢
¾
cup
pecans
,chopped
Preheat the oven to 375ºF (190ºC). Grease a 9-inch (23-cm) square, round, or oval baking dish with 2 teaspoon of coconut oil.
Mix together the oats, baking powder, spices, and salt.
In a small bowl, stir together the water and flax meal. Let it sit for five minutes to thicken.
In a third bowl, combine the maple syrup and the thickened flax meal mixture.
Pour the almond milk into the maple syrup bowl and whisk to combine.
Spoon half of the oats into the prepared baking dish, top with all of the sliced pear, and finish with the remaining oats.
Pour the milk mixture over the oats, then top with the chopped pecans. Dot the top of the oatmeal with chunks of the remaining coconut oil.
Bake the oatmeal for 25-30 minutes, or until golden. Serve warm drizzled with maple syrup, a splash of milk, and a pinch of cinnamon.
We used large flake oats in this recipe, however, instant oats will also work.
Be sure to let the flax meal and water sit until thick. Essentially an egg substitution , the flax meal helps bind and thicken the oatmeal, yielding a heartier dish.
Vegan baked oatmeal will keep in the fridge in an airtight container for up to four days. You can also freeze individual portions for quick breakfasts on the go. To reheat, simply top with a little milk of your choice, then heat in a small pot on low-medium heat, or in the microwave on half power until heated through.
Dairy-free butter can be used in place of coconut oil if you like.
The spices can be changed up to whatever blend you like. We’re big fans of this cardamom pumpkin pie spice , and this homemade chai spice mix
Use any dairy-free milk you like or have on hand.
The pear can be substituted for most fruits. Apples, peaches, and plums are all great. Add a few fresh or frozen cranberries for a hint of tartness.
We love the buttery texture and flavour of pecans, however, feel free to swap in an equal amount of any nuts, seeds, or mix of both that you want.
Serving:
1
g
|
Calories:
143
kcal
|
Carbohydrates:
21
g
|
Protein:
3
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
1
mg
|
Sodium:
142
mg
|
Fiber:
3
g
|
Sugar:
4
g
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