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Vegan Oatmeal

This Vegan Oatmeal is made with coconut flakes, ground flax seeds, fresh berries and a handful of simple & grain-free ingredients. It's a healthy and hearty breakfast casserole that's perfect for making in advance! Gluten-free, paleo, vegan, dairy-free and easily low carb and keto-friendly.

Course Breakfast
Cuisine American
Keyword baked oatmeal cups, baked oatmeal recipe, blueberry baked oatmeal, easy breakfast casserole, healthy baked oatmeal, healthy vegan breakfast, make ahead breakfast, vegan baked oatmeal
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12 servings
Author Kelly


  • 3 cups unsweetened coconut flakes
  • 1 cup almond flour OR almond meal
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tbsp ground flax seeds
  • 1/8 tsp fine sea salt
  • 1 cup unsweetened almond milk , can sub with any milk you have
  • 1/4 cup unsweetened apple sauce , can sub with 1 large egg if not vegan
  • 2 tbsp maple syrup , can sub with yacon syrup OR Lakanto sugar-free maple syrup for low carb / keto or honey if not vegan
  • 1 1/2 tsp vanilla extract
  • 1/2 cup fresh blueberries , or mixed berries of choice


  1. Preheat the oven to 350°F. Lightly grease the inside of an 8X8 baking pan, or line a 12-cup muffin tin with silicone liners. Set aside.

  2. In a large bowl, combine the coconut, almond flour, baking powder, cinnamon, flax seeds and salt. Add the milk, applesauce, maple syrup and vanilla and mix until combined. Gently stir in the berries. Add more milk, as needed, if the batter seems too dy.

  3. Transfer to an 8x8 baking pan or divide evenly into the lined muffin cups. Top with more berries, if desired.

  4. Bake in the preheated oven for 28-30 minutes, or until the oatmeal is set. Let the casserole cool in the pan for at least 20 minutes to allow the oatmeal to set. Serve it warm with more milk or toppings of choice.