Berry Oatmeal Bake

There’s nothing quite like a warm oatmeal bake on a cold winter day–or really, any day because oatmeal is so comforting. This hearty Berry Oatmeal Bake is packed with fiber and nutrients, and it’s easy to make. Plus, it’s easy for on-the-go mornings and will leave you full till lunch. Oats is one of the healthiest grains on earth, they’re cheap, and this is a yummy way to enjoy them.

Simply combine rolled oats, plant milk, nut butter, your favorite fruit, and all your fixings in a baking dish, and bake until the oats are tender and the fruit is cooked through.

One thing I really like about this Berry Oatmeal Bake is that it’s fully customizable. You can use any nuts and seeds you have on hand. I used hemp seeds in this recipe because they’re especially high in protein. I added walnuts & flax seeds for their heart-healthy omegas. And, you can also use any fruit you have. I personally love berries because they burst in your mouth in this dish, but any fruit would taste amazing. This dish works well as a make-ahead meal too, so make several batches for the week, or freeze for later

Oatmeal bakes are the perfect comfort food: they’re warm, filling, and delicious. So next time you’re looking for a cozy meal, give this recipe a try. You won’t be disappointed.

This recipe is featured on my Youtube channel, in the Healthy Breakfast Ideas video.

So go ahead and give it a try and let me know how you find it! Leave a comment and don’t forget to tag a photo #choosingmyhealth on Instagram. Enjoy, friends!

Note: This recipe may include affiliate links. As an Amazon Associate I earn from qualifying purchases. See affiliate disclosure for more.

Recipe: Breakfast Hash

Servings: 2 – 4

Prep: 15 mins

Ready In: 50 mins

Good For: Breakfast

Cuisine: Gluten-Free, Vegan, Oil-Free

Ingredients:

  • 1 ½ pounds potatoes

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

  • ½ tsp rosemary

  • 2 tbs coconut aminos

  • 1/2 cup water or veggie broth

  • 1 medium onion diced

  • 1 red bell pepper diced

  • 4 cloves garlic minced

  • 1 cup Beans

  • 2 cups spinach (greens)

  • 1 cup zucchini

  • 1 cup yellow squash

Instructions:

  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper

  2. Chop potatoes into cubes. Peeling is optional.

  3. Place in a large bowl and season with onion powder, garlic powder, rosemary, (or Italian seasoning) smoked paprika, ¼ veggie broth.

  4. Mix to evenly coat the potatoes

  5. Bake for 25-30 until lightly golden and crisp, flipping the potatoes once while in the oven

  6. While you wait for your potatoes to finish, chop your veggies: onions, garlic, red bell pepper, garlic, zucchini, yellow squash

  7. In a non-stick pan, sautee your onion in 3 TB of veggie broth until translucent (or water). Deglaze pan with a little more veggie broth if necessary.

  8. Add red bell pepper, garlic, zucchini, yellow squash, beans, coconut aminos, and sautee in a little more veggie broth

  9. Now mix in your potato and spinach

  10. Add a bit more veggie broth, and cover the pan just until spinach wilts

  11. Add a dash of salt and cayenne to taste

  12. Top with avocado, cilantro, and/or any sauce of choice

Did you make this recipe? Tag @choosingmyhealth on Instagram and hashtag it #choosingmyhealth

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Hey friend, I'm Mel!

I'm a certified holistic nutritionist, certified health coach, plant-based food instructor, and a certified personal trainer. My passion is helping people like you transition to a plant-based diet, with easy step-by-step strategies that work. I'm committed to empowering you to heal through a plant-based lifestyle so you can freely live out your God-given purpose and thrive. Let's start today!