Vegan baked strawberry, banana and almond oatmeal

April 15 2012
by emma

My version of baked oatmeal I made a couple of weeks back – egg free, dairy free, frozen strawberries (fresh would be wonderful but we have none of those currently), crunchy almonds, creamy almond milk and the last of summer bananas.

I loved this – fluffy, soft and nutty with a mere hint of spice, sweet, lush fruit, and it went perfectly with some Greek style yoghurt.


Recipe for Baked Strawberry and Almond Oatmeal:

2 1/4 cups rolled oats (not instant)
50g slivered almonds
1 x 20ml tblspn ground LSA (linseed, sunflower and almonds)
1 teaspoon baking powder
1/2 teaspoon mixed spice
2 cups almond milk or organic soy milk
2 tspns vinegar
80mls rice syrup or maple syrup
2 x 20ml tblspns melted vegan margarine or coconut oil, cooled slightly
2 tspns pure vanilla extract
1 large or 2 small ripe bananas, sliced into rounds
170g halved or chopped strawberries, depending on their size
To serve: Greek yoghurt, rice malt syrup, agave nectar or maple syrup

Preheat the oven to 180C.  Grease a 20cm x 20cm, deep baking dish.  Add the vinegar to the almond milk in a large jug, stir or shake a bit and set aside for 5-10 minutes.

In a large mixing bowl whisk together oats, 40g of the almonds, LSA, baking powder and spice.  Add the rest of the wet ingredients to the almond milk and whisk until combined well.

Layer sliced banana, then the strawberries then oat mixture in the baking dish, leaving a few strawberries aside.  Pour the milk mixture over the oats and, using a wooden spoon, press the oats into the milk.  Sprinkle the rest of the strawberries and almonds over the top and press in gently.

Bake for 40 minutes until the top is golden brown and oats have set but are still a bit wobbly in the middle.  Remove and allow to cool for 5 minutes or so – it will continue setting as it stands.  Serve with a drizzle of syrup of your choice and top with Greek yoghurt.

Serves: 6

8 Responses leave one →
  1. This looks wonderful and I will make it this week! However, I do have a question. Can you put it together the night before, refrigerate, and bake it in the morning? Does it turn out as well? It looks just beautiful.

    1. Hi Susan 🙂

      I haven’t tried that so I can’t say for sure. I don’t see why not though you might need a bit more milk as the oats will absorb a bit overnight. Let me know how you go – I might try it myself soon.

      I would skip the bit with the strawberries and nuts over the top and do that just before you bake it.

  2. What does 1 x 20ml tblspn and 2 x 20ml tblspns mean? Thanks! I can’t wait to try this! Has anyone who’s cooked it the night before have feedback on how it turns out?


    1. Hi Sherry

      I believe a tablespoon in the US and Australia are different as per below:

      the USA – 1 tablespoon = 15mls (3 teaspoons)
      Australia – 1 tablespoon = 20mls (4 teaspoons)

      So I usually distinguish between the two so people know the exact amount.

      Hope that helps.

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