Recently, January has been dubbed “veganuary”: a month when people go plant based, or at least try to incorporate more vegan / plant based foods into their diet. I don’t consider myself vegan or entirely plant based, but I rarely eat meat, and I’m lactose intolerant. I like to think of my diet as mainly consisting of foods that won’t kill me or the planet! This month, I’m making the majority of our meals plant based, using the eggs, butter, and dairy cheese sparingly. One of the recipes I really wanted to make is vegan baked oatmeal. Baked oatmeal is the perfect meal prepping option for healthy breakfasts and quick snacks. Making a batch of vegan baked oatmeal means one less healthy food choice to deliberate. If you’re looking for veganuary recipe inspiration, this post is for you!
Healthy Intentions for a Troubling Time:
The UK is back in another national lockdown and I’m sure I speak for most people when I say that this year is off to a rocky start. One of my 2021 goals is to lose 10 pounds, and so far so good! This month is all about healthy eating – no junk, healthy snacks and meals, and lots of walking. December was a month of indulgence, which I always look forward to but then feel the consequences. Hence, I like to start January off on the right foot with healthy habits and intentions. It’s a good way to balance both celebrating and looking after my body. And we all need to look after ourselves right now.
A Versatile Vegan Treat:
Vegan baked oatmeal is super easy to make, stores well in the fridge, and is a versatile food in terms of varieties and meal times. This recipe for vegan baked oatmeal went down a treat! I had it as a cold slice with coffee, warmed with soy pouring cream for dessert, and warm with vegan yogurt for breakfast. My version has chopped apple, coconut flakes, pecans, and dried cranberries. However, you can add whatever you like! Blueberries, banana, seeds, dark chocolate – let your vegan imagination run wild!
Vegan Baked Oatmeal
- 1 Tbsp. Ground Flaxmeal
- 2 Tbsp. Water
- 1½ Cups. Oats Porridge (can use gluten free)
- 1 Tsp. Baking Powder
- ¼ Tsp. Salt
- 1 Tsp. Cinnamon
- 1 Cup Almond Milk or other plant based milk
- ¼ Cup Maple Syrup
- 1 Tbsp. Neutral Oil
- 1 Tsp. Vanilla
- 1 Apple, chopped
- ¼ Cup Dried Cranberries
- ⅛ Cup Coconut Flakes
- ⅛ Cup Chopped Pecans
- Preheat your oven to 180°C.
- Prepare your flax egg by mixing the ground flax and water in a small bowl and let sit for 2 minutes.
- In a small (10 inch) casserole dish or baking pan add your oats, baking powder, salt, and cinnamon. Mix well.
- To the casserole dish, add the flax egg mixture, oil, vanilla, and maple syrup, mixing well. Stir in your milk.
- Add your optional extras such as: chopped apple, pecans, coconut flakes, and dried cranberries, mixing well.
- Bake for 40 minutes. The baked oatmeal should be set, but moist.
Are you doing veganuary? What’s your favourite plant based treat? Stay tuned for next week’s vegan dinner recipe!
For more sweet vegan recipes and snacks see: