Raspberry and Plum Baked Oats (Vegan)
These cakey soft Raspberry and Plum Baked Oats taste like dessert for breakfast and they are high fibre, protein and delicious warm or cold. They can be made ahead of time and are naturally plant-based and gluten-free.
I love baked oats for breakfast, and this flavour was inspired by my recent organic fruit and veg box delivery from Abel and Cole. With fresh juicy raspberries, British plums and apples, these oats are really fruity and delicious. They are naturally sweetened with applesauce and studded with fruits. I love these served warm with some extra yoghurt and a homemade plus and raspberry compote plus some almonds for crunch. You can also enjoy these oats cold on the go, and they are just as good.
Why will I love these?
These oats are so good:
- Cakey, soft and delicious
- Really fruity with plums, raspberries and apples
- Naturally sweetened
- High in fibre
- Oats, seeds and berries
- High in protein
- Delicious all year round
- Everyone will love them
- They taste like dessert for breakfast
- Enjoy them warm or cold
- Ideal for meal prep
- Will keep for a few days in the fridge and longer in the freezer
- Naturally egg-free, dairy-free and vegan
- Gluten-free and nut-free options
- Use seasonal fruits
- Delicious with some yoghurt and nuts
- Topped with homemade fruit compote
- Ready in less than 45 minutes
If you already love the sound of these oats, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourite and recommended products in the “shop the recipe” section.
For the oats:
- Rolled oats: the key to all good breakfast recipes.
- Vegan vanilla protein powder: for protein and texture. You can swap this for oat flour, if you prefer.
- Chia and flaxseeds: these both add fibre, omega 3 fatty acids and help to thicken the egg-free mix.
- Baking powder: for the rise.
- Applesauce: this keeps the recipe naturally sweetened and you can either make your own (see the recipe notes) or but it from the shops (usually in the baking aisle or in health food stores).
- Thick dairy free yoghurt: I use organic coconut yoghurt here – one that is thick and creamy. You want it to be Greek-style for the best texture.
- Coconut milk: this is so good in breakfast recipes, but other milk will be great, too.
- Salt: for flavour.
- Raspberries: fresh is best if you can and I love the organic ones from Abel and Cole.
- Plums: these are British plums from Abel and Cole Organic and they are so tasty.
- Flaked almonds: to add some texture on top. You can leave these off if you prefer to swap for seeds or granola.
And to make the compote:
- Raspberries: as above.
- Plums: as above.
- Maple syrup: just a splash helps to thicken the compote and make it lovely and sticky.
Are these gluten-free and nut-free?
These are easily gluten-free, as long as your oats are GF. To keep this nut-free, check your yoghurt and milk and leave off the almonds.
How do I make them?
These are ready in a few steps:
- Combine all of the oat ingredients: in a baking dish.
- Stir until thick and creamy: and then add in the raspberries.
- Slice the Plums and layer on top: and press down.
- Bake in the oven until golden and rise: about 35 minutes.
- Meanwhile make the compote in a saucepan: by simmering the raspberries and plums with maple syrup.
- Serve the oats warm or cold with some yoghurt and the compote: adding some almonds, if you like.
How long will they last?
These will keep for 2-3 days in the fridge in a sealed container or 1 month in the freezer. Allow to defrost before warming back up in the oven for 10 minutes or enjoying cold.
What other recipes can I make?
For more breakfast ideas:
- Strawberry Matcha Quick Soak Overnight Oats
- Chai Spiced Peach Baked Oats
- Lemon and Blueberry Granola
- Chocolate Cherry Black Forest Overnight Oats
- Rhubarb Baked Oats
Raspberry and Plum Baked Oats (Vegan)
These cakey soft Raspberry and Plum Baked Oats taste like dessert for breakfast and they are high fibre, protein and delicious warm or cold. They can be made ahead of time and are naturally plant-based and gluten-free.
Ingredients
For the Oats:
- 200g rolled oats
- 60g vegan vanilla protein or oat flour
- 1 tbsp chia seeds
- 1 tbsp ground flaxseed
- 1 tsp baking powder
- 100g applesauce*
- 120g thick dairy-free yoghurt
- 320ml coconut milk
- A pinch of salt
- 125g Organic Raspberries (1 punnet)
- 6 Organic Plums, in ½ and de-stoned
- 4 tbsp flaked almonds
For the Compote:
- 125g Organic Raspberries (1 punnet)
- 6 Organic Plums, chopped
- 1 tbsp maple syrup
Instructions
- Preheat the oven to 160Fan/180ºC and have a baking dish to hand (16x22cm or 20x20-cm square).
- Add the oats, protein powder, chia seeds, flaxseeds, baking powder, applesauce, yoghurt, coconut milk and salt to the dish and stir well until thick and creamy.
- Fold in the raspberries and smooth over the top.
- Arrange the plum halves over the top and then bake in the oven for 30-35 minutes, until well-risen, golden brown and firm to touch.
- Meanwhile, make the compote. Add the raspberries and chopped plums to a saucepan with the maple syrup and allow to bubble and warm through for 10-15 minutes, over a medium heat. Once ready, the compote will be thicker, sticky and reduced in volume.
- Allow the oats to cool for 20-30 minutes so they can firm up a bit and then slice to serve.
- Serve in bowls with some more yoghurt, the compote and flaked almonds.
- Keep leftovers in the fridge in a sealed container for 3-4 days (the compote in a separate container, too) or in the freezer for 1 month. Allow to defrost and eat cold or warm back up in the oven for 10 minutes.
Notes
*you can make your own by peeling, coring and chopping 3 organic apples and add them to a pan with a splash of water. Allow to bubble for 10 minutes, with a lid half on, stirring well until softened. Mash with a fork or blend until smooth.
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Stay in touch
I look forward to hearing what you think of these Raspberry and Plum Baked Oats so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest so please say hello!
With baked oat love x
p.s. this recipe was first made with Abel and Cole who I love and this blog post is not sponsored.
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