Plant Based Baked Oatmeal Recipe

This Plant Based Baked Oatmeal Saves Our Mornings

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If your family is like ours, you know what it’s like to have NO TIME in the mornings.

We have a three-year-old to get ready and out the door for preschool, and my husband and I have to get to work.

The one thing that makes our mornings so much easier is having breakfast made in advance and ready to go.

A couple of years ago, we started making baked oatmeal for breakfast since the texture of regular is too mushy for me. Over time, we’ve tweaked and refined our recipe to suit our tastes and needs.

Our latest inspiration is this mixed berry baked oatmeal from Organic Authority.

We’ve omitted the milk and eggs, swapped and decreased the oil, and reduced the maple syrup. We added chia seeds, which makes it even more filling and nutrient-dense.

We started mixing the berries in instead of layering them on the bottom when we noticed our daughter flipping it over and only eating the berry layer – ha! We also use a lot less berries – you can adjust this to your taste.

We double the recipe and bake in a 9×13 baking dish so our oatmeal lasts longer.

This is a great recipe for busy families, and would also be perfect for a brunch or when having house guests – any time you need a quick but delicious, filling and health-supportive breakfast.

Triple Berry Baked Oatmeal

  • 4 cups rolled oats (gluten-free if desired)
  • 4 Tbsp chia seeds
  • 2 tsp baking powder
  • 4 tsp cinnamon 
  • Pinch of salt
  • 1/4 cup maple syrup
  • 2 tsp vanilla extract
  • 1 Tbsp olive oil (sub for apple sauce or omit if oil-free)
  • 3 1/2 cups frozen mixed berries or  blueberries
  • 4 C water

Mix dry ingredients, then add water, vanilla, olive oil, maple syrup, and berries, and mix until combined. 

Oil pan lightly with a paper towel. Bake at 375 degrees for 45-60 minutes until set.

Top with nuts, coconut, nut butter, pumpkin or sunflower seeds, fresh fruit, or toppings of your choice!

Adapted from

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