Hi, I’m Jenny! If you’re on the lookout for a breakfast that’s both delicious and hassle-free, the Vegan Overnight Oats Breakfast Casserole is your new best friend. Packed with nutritious oats, fresh fruit, and a hint of cinnamon, this recipe is as wholesome as it is convenient. It’s perfect for busy mornings when you want a hearty meal ready to go.
I love making this casserole on Sunday evenings, so I have a tasty and healthy breakfast all week long. It’s a real hit with my family, and I find it so satisfying to wake up to a warm, comforting dish. Plus, it’s a great way to use up any extra fruit you have on hand!
Servings: 6
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Cuisine: American
Ingredients
- 2 cups rolled oats
- 2 cups almond milk (or any plant-based milk)
- 1/4 cup maple syrup
- 1/4 cup almond butter (or any nut butter)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 cup chopped nuts (e.g., walnuts or almonds)
- 1 cup fresh or frozen berries (e.g., blueberries, raspberries)
- 1 ripe banana, sliced
Equipment/Utensils
- Mixing bowl
- Baking dish (8×8 inch)
- Measuring cups and spoons
- Spoon or spatula
Preparation Steps
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix Ingredients: In a large mixing bowl, combine rolled oats, almond milk, maple syrup, almond butter, vanilla extract, ground cinnamon, and baking powder. Stir until well mixed.
- Add Fruit and Nuts: Gently fold in chopped nuts, berries, and banana slices.
- Assemble Casserole: Pour the mixture into a greased 8×8 inch baking dish and spread evenly.
- Bake: Bake in the preheated oven for 30 minutes, or until the top is golden and the oats are cooked through.
- Cool and Serve: Let the casserole cool slightly before cutting into squares. Enjoy warm or at room temperature.
Nutritional Information (per serving)
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 8g
Vitamins and Minerals (per serving)
- Vitamin A: 8%
- Vitamin C: 10%
- Calcium: 15%
- Iron: 10%
- Folate: 20%
This Vegan Overnight Oats Breakfast Casserole is an excellent way to kickstart your day with a nutritious, easy-to-prepare meal. Its versatility makes it a family favorite and a perfect addition to any breakfast table. Enjoy the ease of preparing ahead and the pleasure of a delightful breakfast each morning!
Vegan Overnight Oats Breakfast Casserole
Ingredients
- 2 cups rolled oats
- 2 cups almond milk or any plant-based milk
- 1/4 cup maple syrup
- 1/4 cup almond butter or any nut butter
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 cup chopped nuts e.g., walnuts or almonds
- 1 cup fresh or frozen berries e.g., blueberries, raspberries
- 1 ripe banana sliced
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix Ingredients: In a large mixing bowl, combine rolled oats, almond milk, maple syrup, almond butter, vanilla extract, ground cinnamon, and baking powder. Stir until well mixed.
- Add Fruit and Nuts: Gently fold in chopped nuts, berries, and banana slices.
- Assemble Casserole: Pour the mixture into a greased 8×8 inch baking dish and spread evenly.
- Bake: Bake in the preheated oven for 30 minutes, or until the top is golden and the oats are cooked through.
- Cool and Serve: Let the casserole cool slightly before cutting into squares. Enjoy warm or at room temperature.
Notes
Nutritional Information (per serving)
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 8g
Vitamins and Minerals (per serving)
- Vitamin A: 8%
- Vitamin C: 10%
- Calcium: 15%
- Iron: 10%
- Folate: 20%
