Vegan Berry Oatmeal Bake – A make-ahead vegan breakfast casserole that everyone will enjoy. This healthy oatmeal bake is a healthy breakfast for a crowd.
I met my talented friend Wendy through a blog post. In fairness, I saw her incredible family photography on a blog and became obsessed with her. Wendy travels all over the world taking family photos and creating stunning family films. You can view her schedule for the whole year on her website and I saw that she was going to be near us, so I booked her immediately.
I didn’t want to act like a weirdo super fan, but I was exactly that – a weirdo super fan. I tried to play it cool, but I think that she saw right through me. We did eventually become friends though. We had photography in common and she mentioned that she was having a workshop in San Diego in February. We were in Massachusetts at the time, and I didn’t have to be asked twice to escape the winter for some sunshine and fish tacos.
I had been shooting for a really long time at that point and didn’t think that I would get a ton out of the workshop, I just wanted to get away and meet some people. But I did learn a lot. Wendy and Tyler (her partner at the time) are incredible teachers and I walked away from that weekend with a renewed love of family photography and improved photography skills. And a true friendship with Wendy.
I mean, I’m still a weirdo superfan, but I’m chiller about it now. I did invite myself to see her while she was in Paris. Maybe not so chill?
I re-opened the portrait side of my business that I had closed and worked steadily during our time on Cape Cod. I adore shooting food, but it can be really lonely. You can’t really chat up a chicken breast the way you can a three-year-old, you know. I thank Wendy for encouraging me to engage with people again.
When you went to one of Wendy and Tyler’s workshops, you were also invited to their alumni workshop each year. I didn’t really know anyone other than Wendy and Tyler, but I decided to go to Salt Lake City for it. Little did I know that I would make some truly incredible friendships.
About 20 of us would have a giant nerdy photographer sleepover party for a few days. We would learn some stuff, do some fun snow photo shoots, but really we just wanted to hang out together. (I’ve missed the last two and CANNOT WAIT TO BE BACK THIS YEAR.)
While we are at the house, Wendy and some helpers would cook every meal. It takes a lot of planning and shopping to feed 20 people three meals for three days. Wendy doesn’t consider herself a good cook, but I wholeheartedly disagree. (She makes a turkey sandwich that is my favorite sandwich of all time.) One morning I was up early (time changes are tough on me) and I asked if I could help. She handed me a piece of paper with this recipe on it and I made two of them. It’s so delicious and everyone raved about it.
Vegan Berry Oatmeal Bake is such a great breakfast to make for a crowd. It is a fairly healthy breakfast casserole but feels indulgent. It’s really easy to throw together and it pleases vegans and non-vegans alike. Sometimes I make it with non-dairy milk and egg replacer and if I don’t have those things, I use milk and eggs.
I’m not vegan, but I am trying to eat less dairy and attempting to add more plant-based meals to my repertoire. This is a great one to start with. If you have some people in your life that would turn their noses up at the idea of a vegan meal (like I do) what they don’t know won’t hurt them, right?
Tips for making Vegan Berry Oatmeal Bake
- This easily can feed 6 to 8, but make two if you are serving more people than that.
- I like this brand of egg replacer. You can also make a flax egg.
- If you want to get a head start for the morning, you can make the topping ahead of time stored in an airtight container.
- I use a mixed berry blend from the freezer section, but you can use peaches, cherries, apples, any fruit you like.
- This would be a great thing to bring to new parents. It’s healthy, reheats, and not the typical lasagna.
Vegan Berry Oatmeal Bake
Crunchy Almond Topping //
- 1/3 cup sliced almonds
- 1/3 cup old-fashioned oats
- 1/3 cup light brown sugar
- 1 tablespoon flour
- 1/4 teaspoon cinnamon
- Pinch salt
- 2 tablespoons melted vegan butter
Vegan Oatmeal Casserole //
- 1 2/3 cup non-dairy milk I like almond
- egg replacer or flax egg for one egg or 1 egg
- 3 tablespoons brown sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1 1/4 cups old-fashioned oats
- 12 ounces frozen mixed berries thawed
- For serving //
- Coconut yogurt optional
- Preheat oven to 350°. Spray a 2-quart baking dish or 8x8 pan with cooking spray.
- To make the topping, mix the almonds, oats, brown sugar, flour, cinnamon, and salt in a small bowl with a fork. Pour in the melted butter and mix until clumps form. Set aside.
- If using an egg replacer, make your “egg” and set aside.
- Whisk almond milk, egg replacer, brown sugar, salt, vanilla, and almond extract until well combined. Stir in oats and stir well.
- Pour oatmeal mixture into prepared pan. Add berries and arrange over oatmeal. Sprinkle evenly with topping.
- Bake for 50 minutes, or until set and golden brown. Serve with a sprinkle of powdered sugar if you like and some non-dairy yogurt.
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