Baked oatmeal is kind of like a cake you can eat for breakfast! This recipe is hearty and wholesome, with juicy blueberries and crunchy walnuts in every bite.
A while back, Baked Oats were a TikTok trend, but in that version, the oats were blitzed in a blender or food processor to make them into a flour. This baked oatmeal recipe is more like my Baked Banana Bread Oatmeal Cups —the oats are left whole, so they have more of a chewy texture, which is extra satisfying! I love making this vegan baked oatmeal for meal prep because it’s easy to make a big batch and reheat throughout the week, and now that my daughter has moved on from Baby Oatmeal , she loves the baked version too!
Why This Baked Oatmeal Recipe Is the Perfect Breakfast
This baked oatmeal recipe is a wholesome way to start the day, but the sliceable texture gives it cake-y vibes. Here’s why we love it and why I think you will too.
- Hearty and filling . Which is EXACTLY what I want in a breakfast. This baked oatmeal combines whole grain oats with fresh fruit to keep you feeling full and satisfied until lunchtime.
- Customisable . You can tailor this recipe to your liking by adding in your favourite fruits, nuts, or seeds. And you can change up the flavour by adding different toppings too!
- Make-ahead option . This baked oatmeal recipe can easily be made ahead of time and stored in the fridge for a quick breakfast throughout the week, or you can freeze it for a few months.
Key Ingredients
The complete list of ingredients is later in the post, but here are some highlights. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Ground flaxseed – I use flax egg as a vegan egg substitute . Don’t omit this, or your baked oatmeal won’t set properly.
- Old-fashioned rolled oats – These are hearty and chewy, but they cook faster than steel-cut oats.
- Walnuts and blueberries – The add-ins for our baked oatmeal recipe! As long as you keep the proportions the same, you can try other fruits, nuts, or seeds too.
- Unsweetened almond milk – Or another unsweetened, unflavoured plant milk.
- Maple syrup – Agave or date syrup would also work.
How to Make Vegan Baked Oatmeal
Making this baked oatmeal recipe is so easy! Here’s what you’ll need to do.
Whisk the flax egg.
- Prepare . Preheat your oven to 375°F and lightly grease a square baking dish.
- Make the flax eggs . Whisk the ground flaxseed and water in a small bowl and let the mixture sit until it gels.
- Combine the dry ingredients . Stir together the oats, walnuts, baking powder, cinnamon, and salt in a large bowl.
Whisk the wet ingredients.
- Mix the wet ingredients . Whisk the almond milk, maple syrup, coconut oil, vanilla, and flax egg in another bowl.
- Combine wet and dry . Pour the wet ingredients into the bowl with the dry ingredients and stir to combine. Fold in the blueberries.
Pour into baking dish.
- Bake . Pour the oat mixture into the baking dish and bake for 40 minutes, or until the middle is set. Cook for 5 to 10 minutes before serving with your favourite toppings.
Tips and Variations
Here are some additional tips and variation ideas to make this baked oatmeal recipe your own.
- How to know when it’s done . Baked oatmeal should be sliceable, so if it’s still mushy in the middle, bake it a little longer. Keep in mind, though, that it will set up some more during the resting time.
- Add your favourite mix-ins . While blueberries and walnuts are my go-to additions to this recipe, feel free to experiment with other fruits, nuts, and add-ins that you like. Use what’s in season or no-fail pairings like sliced bananas and pecans, or diced pears and almonds.
- Make it gluten-free . If you’re on a strict gluten-free diet, look for oats that are gluten-free certified. Oats are naturally gluten-free, but they can be contaminated with wheat during processing if they’re not certified as gluten-free.
Topping and Serving Suggestions
You can serve this baked oatmeal recipe with a drizzle of maple syrup or some Strawberry Jam . I also love adding a dollop of Vegan Yogurt or Coconut Whipped Cream . Fresh blueberries are always delicious too! For some extra protein and savoury balance, serve it alongside Tofu Bacon .
How to Store and Reheat Leftovers
- Refrigerator : Store this vegan baked oatmeal recipe in an airtight container or wrapped in the baking dish for 4 to 5 days.
- Freezer : You can also freeze this recipe for up to 3 months. I like to cut individual portions, wrap them in plastic wrap, and store them in an airtight container. For faster and more even reheating, thaw in the refrigerator first.
- To reheat : Warm baked oatmeal in a 350ºF oven until it’s heated (the time needed will vary depending on the amount you’re heating) or in the microwave.
More Breakfast Recipes With Oats
- Oatmeal Breakfast Cookies
- Pumpkin Pie Overnight Oats
- Oatmeal Chocolate Chip Cookies
- High-Protein Overnight Oats
Ingredients
- 2 tablespoons ground flaxseed , 14 g
- 5 tablespoons water , 75 mL
- 2 cups old-fashioned rolled oats , 200 g
- ½ cup roughly chopped walnuts , 60 g
- 1 teaspoon baking powder , 6 g
- ½ teaspoon ground cinnamon , 1 g
- ¼ teaspoon salt , 1.5 g
- 1¾ cups unsweetened almond milk , or any plant-based milk – 420 mL
- ⅓ cup maple syrup , 80 mL
- 1 tablespoon melted coconut oil , 15 mL
- 1 teaspoon vanilla extract , 5 mL
- 2 cups fresh blueberries , 300 g
- Additional blueberries and maple syrup , for serving (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or a similar size dish.
- In a small bowl, stir together the ground flaxseed and water. Let sit for 5 minutes to thicken.
- In a large bowl, combine the oats, chopped walnuts, baking powder, cinnamon, and salt.
- In a medium bowl or large measuring cup, whisk together the almond milk, maple syrup, melted coconut oil, vanilla extract, and thickened flax mixture.
- Pour the wet ingredients into the bowl of dry ingredients and mix until just combined. Gently fold in the blueberries.
- Pour the mixture into the prepared baking dish and spread it out evenly. Bake for 40 minutes, or until the top is set and lightly golden.
- Allow to cool for 5–10 minutes before slicing. Serve warm with additional blueberries, a drizzle of maple syrup, or a splash of plant milk if desired.
Notes
- Refrigerator : Store this vegan baked oatmeal in an airtight container or wrapped in the baking dish for 4 to 5 days.
- Freezer : You can also freeze this recipe for up to 3 months. I like to cut individual portions, wrap them in plastic wrap, and store them in an airtight container. For faster and more even reheating, thaw in the refrigerator first.
- To reheat : Warm baked oatmeal in a 350ºF oven until it’s heated (the time needed will vary depending on the amount you’re heating) or in the microwave.
Vegan Baked Oatmeal with Fresh Blueberries
Ingredients
- 2 tablespoons ground flaxseed 14 g
- 5 tablespoons water 75 mL
- 2 cups old-fashioned rolled oats 200 g
- ½ cup roughly chopped walnuts 60 g
- 1 teaspoon baking powder 6 g
- ½ teaspoon ground cinnamon 1 g
- ¼ teaspoon salt 1.5 g
- 1¾ cups unsweetened almond milk or any plant-based milk – 420 mL
- ⅓ cup maple syrup 80 mL
- 1 tablespoon melted coconut oil 15 mL
- 1 teaspoon vanilla extract 5 mL
- 2 cups fresh blueberries 300 g
- Additional blueberries and maple syrup for serving (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish or a similar size dish.
- In a small bowl, stir together the ground flaxseed and water. Let sit for 5 minutes to thicken.
- In a large bowl, combine the oats, chopped walnuts, baking powder, cinnamon, and salt.
- In a medium bowl or large measuring cup, whisk together the almond milk, maple syrup, melted coconut oil, vanilla extract, and thickened flax mixture.
- Pour the wet ingredients into the bowl of dry ingredients and mix until just combined. Gently fold in the blueberries.
- Pour the mixture into the prepared baking dish and spread it out evenly. Bake for 40 minutes, or until the top is set and lightly golden.
- Allow to cool for 5–10 minutes before slicing. Serve warm with additional blueberries, a drizzle of maple syrup, or a splash of plant milk if desired.
Notes
- Refrigerator : Store this vegan baked oatmeal in an airtight container or wrapped in the baking dish for 4 to 5 days.
- Freezer : You can also freeze this recipe for up to 3 months. I like to cut individual portions, wrap them in plastic wrap, and store them in an airtight container. For faster and more even reheating, thaw in the refrigerator first.
- To reheat : Warm baked oatmeal in a 350ºF oven until it’s heated (the time needed will vary depending on the amount you’re heating) or in the microwave.
Nutrition
Vegan Baked Oatmeal with Fresh Blueberries https://jessicainthekitchen.com/baked-oatmeal-recipe-with-blueberries/ November 3, 2025
This Chili Mac and Cheese recipe is the most satisfying mac and cheese you’ll ever eat! Loaded with vegan ground beef, beans, and lots of plant-based cheese, it’s a kid-friendly comfort food dinner.
This chili mac and cheese is exactly what it advertises itself as: a combination of Creamy Vegan Mac and Cheese and Vegan Chili ! If you haven’t had it before, let me assure you, the combination works . Think of it as mac and cheese with some extra heartiness and a more zesty flavour. My version is completely vegan thanks to plant-based ground beef and cheese.
Why Your Family Will Flip for This Vegan Chili Mac
This is the kind of meal you’ll spend the whole day looking forward to, especially on a blustery evening when you want a dinner that will warm you up and keep you cozy!
- Extra satisfaction . Mac and cheese is satisfying, but it’s more of a side dish than a meal. But chili mac and cheese has protein from the beans and vegan beef to make it a complete meal in one dish.
- One-pot recipe . The other thing I love about this chili mac is that it comes together in a single pot! You don’t have to cook the pasta separately from everything else, which streamlines your cooking and your cleanup.
- Super cheesy, no dairy needed . Use your favourite plant-based cheese for an ultra-cheesy, magnificently melty sauce.
Notes on Ingredients
Here’s a list of the ingredients you’ll need for this vegan chili mac and cheese recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil
- Vegetables – Onion, garlic, and carrot are classic aromatics that make this chili mac and cheese recipe delicious. Red bell pepper adds colour and sweetness, while chili pepper adds heat.
- Vegan meat crumbles – You can use something like Beyond or Impossible for a beefy texture and flavour, or crumbled tempeh for a more natural option.
- Seasonings – Chili powder, ground cumin, oregano, ground black pepper, sea salt, and cayenne pepper.
- Diced tomatoes – You’ll need both the tomatoes and the liquid from the can.
- Red beans – Drain and rinse these well to remove the canned bean flavour.
- Corn kernels – You can use fresh or frozen; I don’t recommend canned because they have higher sodium content and will throw off the balance of flavours in this recipe.
- Vegetable broth – I like to use my homemade Vegetable Broth .
- Elbow macaroni – Because other pasta shapes cook at different rates, I recommend sticking with elbow macaroni for consistency.
- Vegan cheese – I recommend a melty vegan cheddar for the best flavour and texture.
- Fresh cilantro – If you’re not a cilantro fan, you can skip this!
How to Make Chili Mac and Cheese
Below you’ll find step-by-step photos and instructions for making this chili mac and cheese recipe.
Soften the vegetables.
- Cook the vegetables . Warm the olive oil in a large pot set over medium heat. Add the vegetables and cook until softened.
- Brown the vegan meat . Stir in the vegan ground beef and cook until lightly browned.
Season.
- Add the seasonings . Stir in the seasonings and cook for a minute, or until fragrant.
- Simmer . Pour in the tomatoes and liquid, beans, corn, and broth, then stir in the pasta. Bring to a boil, then reduce the heat to medium-low and simmer covered for 12 to 15 minutes, stirring occasionally.
Add cheese.
- Make it cheesy . Once the pasta is tender and the liquid is mostly absorbed, stir in the vegan cheese until it melts.
- Serve . Season to taste, divide into bowls, and garnish with cilantro.
Tips and Variations for Chili Mac
- Cut the vegetables to even sizes . This ensures that they’re all softened at the same time.
- Keep an eye on the pasta as it simmers . If the pasta is still quite hard and the liquid is almost cooked off, pour in more broth or water.
- Try other beans . Not a fan of kidney beans? Black beans, pinto beans, or a chili bean mix will work too.
Serving Suggestions
Pair this chili mac and cheese recipe with Pumpkin Cornbread or Corn Pone for the perfect side dish! It would also be great with a side of Air Fryer Baked Sweet Potatoes .
How to Store and Reheat Leftovers
- Refrigerator : Transfer leftover chili mac and cheese to an airtight container and refrigerate for up to 3 days.
- Freezer : If you freeze this chili mac, note that the pasta will be very soft afterwards and possibly fall apart. If this doesn’t bother you, freeze in a freezer bag or airtight container for up to 2 months. Thaw in the fridge before reheating.
- To reheat : Warm in a skillet over medium-low heat, with a splash of broth if needed to loosen things up, or in the microwave.
More Recipes for Vegan Cheese Lovers
- Chopped Cheese Sandwich
- Cheesy Cauliflower Pizza Casserole
- Vegan Broccoli Cheddar Soup
- Cheesy Baked Ziti
Ingredients
- 1 tablespoon olive oil , 15 mL
- ½ onion , chopped – 75 g
- 3 cloves garlic , minced – 9 g
- 1 medium carrot , diced – 80 g
- ½ cup chopped red bell pepper , 70 g
- ½ small fresh chili pepper , finely chopped – 5 g
- 1 cup vegan meat alternative crumbles , *your favorite recipe or store bought like beyond meat; the grams will vary depending on the brand
- 2 teaspoons chili powder , 5 g
- 1 teaspoon ground cumin , 3 g
- 1 teaspoon oregano , 1 g
- 1 teaspoon ground black pepper , 2 g
- 1 ½ teaspoons sea salt , 9 g
- ¼ teaspoon cayenne pepper , 0.5 g
- 1 28-ounce can diced tomatoes, with liquid , 800 g
- 1 15-ounce can red beans, drained and rinsed , 425 g
- 1 cup corn kernels , fresh or frozen – 150 g
- 3 ½ cups vegetable broth , 840 mL
- 12 ounces elbow macaroni , dry – 340 g
- 1 ½ cups shredded vegan cheese , 150 g
- Fresh cilantro , chopped, for garnish – 2 tablespoons
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, carrot, red bell pepper, and chili pepper. Cook for 4–5 minutes until softened. Stir in the vegan crumble and cook for another 3 minutes to lightly brown.
- Add chili powder, cumin, oregano, black pepper, sea salt, and cayenne. Stir and cook for 1 minute to bloom the spices.
- Pour in the diced tomatoes (with liquid), red beans, corn, and vegetable broth. Stir well.
- Stir in the elbow macaroni. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12–15 minutes, stirring occasionally, until pasta is cooked al dente and most liquid is absorbed. Add more broth if needed to prevent sticking.
- Once pasta is tender, stir in shredded vegan cheese until melted and creamy. Taste and adjust seasoning as needed.
- Ladle into bowls and top with fresh cilantro.
Notes
- Refrigerator : Transfer leftover chili mac and cheese to an airtight container and refrigerate for up to 3 days.
- Freezer : If you freeze this chili mac, note that the pasta will be very soft afterwards and possibly fall apart. If this doesn’t bother you, freeze in a freezer bag or airtight container for up to 2 months. Thaw in the fridge before reheating.
- To reheat : Warm in a skillet over medium-low heat, with a splash of broth if needed to loosen things up, or in the microwave.
