Simple Vegan Baked Oats with Blackberries
We've arrived at day four of our breakfast theme week and today, we're showing you a very simple and quick basic recipe that you can adjust to your liking. It's perfect if you like all kinds of oatmeals and porridge and is a wonderful warming breakfast for the upcoming cold autumn days, when you're still lying in your warm bed in the morning snuggled under the covers and actually don't want to get up (but this breakfast will help, we promise!). Another asset: if you have some baked oats left, they keep well in your fridge and still taste great the next few days – whether you eat them cold or reheated.
There are many ways to adjust this recipe! In our recipe, we prepare the baked oats with water, but you can also use any plant-based milk of your choice (the result changes only slightly). You can also adjust the fruit to your taste and seasonality, as well as the nut butter. So if you're more in the mood for peanut or almond butter, it's no problem at all. You can also replace the vanilla paste with vanilla pulp or vanilla sugar.
So rather consider this recipe as a kind of "template", which you can adjust according to your liking. For baking, we used ramekins with a diameter of 8 cm/ 3 inches. If you don't have them at home, the recipe will also work in a larger baking dish. Just note that the baking time might change a bit.
Simple vegan Baked Oats with Blackberries
- 1 banana
- 100 g (1 cup) porridge oats
- 200 ml (0.75 cup) water
- 1 tsp vanilla paste
- 2 tsp hazelnut puree
- cinnamon (optional)
- berries (e.g. blackberries)
- cashew butter for serving
Preheat the oven to 180°C/355°F (circulating air). In a bowl, mash a banana with a fork. Add rolled oats, water, vanilla paste, hazelnut paste, and a pinch of cinnamon, if desired. Stir until combined.
Transfer the mixture into ramekins. Wash blackberries and gently press them into the batter. Bake at 180°C/355°F for approx. 20 minutes.
Remove the baked oats from the oven and serve while still warm with some cashew butter drizzled on top.