Vegan blueberry apple baked oatmeal

I just made this vegan blueberry apple baked oatmeal yesterday and it was my first time making baked oatmeal as well as using a flax egg. It turned out great so now I can make different variations using this same recipe. I am so excited!

Vegan blueberry apple baked oatmeal | Eat Good 4 Life

Have you made baked oatmeal before? If you haven’t you should start with this vegan blueberry apple baked oatmeal. I used pecans for the topping but you can use any other nuts of your choice. Walnuts as well as hazelnuts would work great.

While in the next few weeks I will be making quite a few green recipes, given the new year diet resolutions many want to start following, I still want to keep baking. Healthy baking goods that is. I think this vegan blueberry apple baked oatmeal is an example. Still wholesome, healthy and easy to make.

For my diabetic friends this oatmeal only has 6.5 grams of sugar. I used  Truvia brown sugar blend to sweetened it so a few carbohydrate exchanges coming from it.

I think I am going to be making this vegan blueberry apple baked oatmeal again soon. Next time though is going to be a banana pecan flavor. I think that would be equally good if not better since I love bananas. I love the fact that this recipe is super easy to whip together. If you ask me a great way to start the day.


Vegan blueberry apple baked oatmeal | Eat Good 4 LifeVegan blueberry apple baked oatmeal | Eat Good 4 LifeVegan blueberry apple baked oatmeal | Eat Good 4 Life


Vegan blueberry apple baked oatmeal

Miryam's original recipe

Yield: 6 servings

Total Time: 45 minutes




Preheat oven to 375F.  In a small bowl combine the ingredients for the flax egg and let it sit for 5-10 minutes or until thicken.

In a large bowl combine the rolled oats, baking powder, sugar, cinnamon, and nutmeg. In another bowl whisk the coconut oil, vanilla, milk and flax egg. Add the oat mixture to a 9 inch round baking dish.

Pour the milk mixture over the oats.  Place the apple in the middle over the oat mixture and scatter the blueberries and pecans.

Bake for 35-40 minutes until the top is golden and the oats have set. I placed mine under the broiler for an extra 3-5 minutes.

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  1. Easy peasy and very tasty! Love the beautiful rustic look of this Dutch baby!

  2. Such a beautiful cake! I love your photos of it!

  3. What beautiful moody photos!! This looks amazing!

  4. Looks really tasty, and I love your photos! 

  5. I love Dutch babies! I’ve never tried them at home, but I think I need to! I love the pumpkin!

  6. What a stunning Dutch Baby! Love the fall flavor combination.

  7. This is gorgeous! I would love a slice for breakfast!

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