Assemble this vegan baked oatmeal before you go to bed so that you can easily enjoy a tasty breakfast in the morning. You will love this hot breakfast – it’s bursting with flavor from the bananas and blueberries. Serve with dairy free yogurt or a drizzle of maple syrup and enjoy!
Sometimes when you eliminate allergens, certain meals become more difficult.
Breakfast can be a tough meal when you’re on a limited diet. The choices can seem very limited. Maybe there’s a cold cereal or granola bar that you can eat, or fruit salad or smoothies, but it’s easy to get stuck in a breakfast rut.
We have a lot of standard breakfasts that we repeat around here, like pancakes, quinoa porridge, and even gluten free vegan donuts. You might be surprised how easy it is to make tasty breakfast items that are free of dairy, eggs, nuts, and gluten.
It’s very possible to make amazing recipes that your family will enjoy! You just need to stock your pantry with the right ingredients.
This baked oatmeal is a great solution to the breakfast problem.
It’s allergy friendly, it’s delicious, and it’s so easy! You can put it together the night before – then when you wake up, just pop it in the oven while you get ready for the day. Once you’re ready, the oatmeal will be, too!
Are oats gluten free?
If you are on a gluten free diet, you do need to make sure that you buy certified gluten free oats. While oats are naturally gluten free, they are often processed in facilities with wheat, and can become cross-contaminated with gluten. Make sure the label says “certified gluten free.” One brand to try is GF Harvest, which can be found on Amazon.
Can I leave out the ground flax seed?
If you have seed allergies, feel free to leave out the flax seed. It does help hold the oatmeal together, but it’s not totally necessary. It might be a little more crumbly without it, but it’s not a big deal! You can also substitute 3 Tablespoons of applesauce instead if you like.
Ideas for substitutions:
- If you can’t have coconut, leave it out and substitute more oats instead.
- Not a blueberry fan? Use any berry you like!
- If you would rather not use banana, you can use cut up peaches or apples if you prefer.
If you’re looking for more healthy, allergy friendly breakfasts, check out my ebook, Allergy Friendly Breakfast Recipes.
This ebook is perfect for busy families who want to eat a healthy, nutritious, filling breakfast, but who are stumped about what to eat due to food allergies or intolerances.
Disclosure: This post contains affiliate links.
Vegan Banana Blueberry Baked Oatmeal.
- 2 Tablespoons ground flax seed meal
- 6 Tablespoons water
- ¾ cup vegan buttery spread melted
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup light brown sugar
- 3 cups certified gluten free old-fashioned oats
- ½ cup shredded unsweetened coconut
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 ripe banana cut into small pieces
- 1 cup blueberries fresh or frozen
In a small bowl, combine the ground flax seed meal and water. Set aside for a few minutes until it becomes a gel.
In a large bowl, mix together the melted buttery spread, maple syrup, vanilla extract, brown sugar, and the flax seed gel. Stir well.
Add the gluten free oats, coconut, baking powder, and salt. Stir well.
Add the chopped banana and blueberries, and stir again.
Spoon the mixture into a casserole dish. Cover and refrigerate overnight.
The next morning, remove the dish from the refrigerator and preheat the oven to 350 degrees.
Uncover the oatmeal and bake at 350 degrees for about 40 minutes or until the top is lightly golden brown.
Enjoy with dairy free yogurt or more fresh fruit on top if you like.
Store leftover oatmeal in the refrigerator. It should stay fresh for up to 5 days.
I have never tried freezing this, but if you freeze individual portions and wrap them well, they should stay fresh for about 3 months.
This post was originally published in April 15, 2016. It has been updated.