Vegan Oatmeal Breakfast Bake (Paleo, Keto option)
An easy healthy breakfast oatmeal bake, made with strawberries, blueberries and other fruit! Naturally vegan and gluten free, this breakfast casserole is paleo and keto approved!
Servings 8 Pieces
Calories 290kcal
Ingredients
- 2 cups gluten free rolled oats
- 2 large bananas
- 1/2 cup peanut butter can sub for any nut or seed butter
- 1/2 teaspoon vanilla extract
- 1/2 cup mixed berries of choice
- 1/4 cup mix-ins of choice Optional
For the keto (oatless) and paleo option
- 1 cup blanched almond flour
- 1/2 teaspoon baking soda
- 3/4 cup shredded unsweetened coconut
- 1/4-1/2 cup pumpkin puree * See notes
- 1/4 cup coconut oil melted
- 1/4 cup keto maple syrup
- 1/4 cup mixed berries of choice
- 1/4 cup mix-ins of choice Optional
Instructions
For the vegan and gluten free option
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a large mixing bowl, combine all the ingredients, except for the berries and mix-ins, until fully combined. Fold in half the berries and mix-ins of choice.
- Transfer the breakfast bake batter to the lined pan and spread out using a rubber spatula. Top with the remaining fruit and mix-ins. Bake for 20-25 minutes, or until a toothpick comes out clean from the center.
- Allow breakfast bake to cool in the pan for 15 minutes, before carefully transferring to a wire rack to cool completely.
For the keto (oatless) and paleo option
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- Set aside two mixing bowls. In one, add your dry ingredients and mix well. In the other, add the wet ingredients and mix well.
- Combine your dry and wet ingredients and mix until just combined. Fold in half your berries and mix-ins.
- Pour the batter in the lined pan and spread out in an even layer. Top with remaining mix-ins and bake for 20-25 minutes, or until a skewer comes out just clean.
- Cool the breakfast bake in the pan for 15 minutes, before carefully transferring to a wire rack to cool completely.
Notes
* Start with 1/4 cup of pumpkin. If the batter is too thick, add remaining 1/4 cup.
Vegan Oatmeal Breakfast Bake (Paleo, Keto option) should be stored in the fridge and will keep fresh for up to 5 days.
Breakfast bake is freezer friendly and will keep well for 2 months.
Nutrition
Serving: 1Portion | Calories: 290kcal | Carbohydrates: 32g | Protein: 8g | Fat: 12.4g | Fiber: 16g | Vitamin A: 200IU | Vitamin C: 1.7mg | Calcium: 30mg | Iron: 0.9mg | NET CARBS: 16g