Super Seedy Vegan Baked Oatmeal with Peaches and Huckleberries {gluten-free & dairy-free}

This vegan baked oatmeal recipe layers ripe peaches and berries with flax, hemp, and chia seeds for an easy-peasy healthy summer breakfast, all topped with a creamy maple cashew sauce.

hearty and delicious Super Seedy Vegan Baked Oatmeal with Peaches and Huckleberries {gluten-free & dairy-free} in bowl

My tenuous rapport with nature seems to mirror that with cats: while I enjoy nothing more than spending quality time in their awesome presence, the feeling isn’t always mutual, and occasionally ends in bodily harm. But while cats tend to make their feelings known right away – a claw here, a fang there – nature often goes about it with more subtly (that is, when it isn’t pummeling your state with natural disasters – see below for how you can help hurricane Harvey victims in Houston*). This feels particularly unfair for a wimp like myself, who eschews dangerous activities like snowboarding, rock-climbing, or driving above the speed limit. My outdoorswomanliness is generally limited to walks in the woods and the occasional glamping trip. And yet I seem to have shoddy luck as far as nature is concerned.

ingredients on table

There are mosquito bites which turn to giant welts that last a week. There was the time I got a bad case of poison oak, which kept recurring for a year afterwards. There was the spider bite I got while using an outhouse, which then turned into staph infection from swimming in a pond. There was the time I sat on a yellow jacket and my bottom swelled up like a watermelon for a month.

peaches in skillet

Nevertheless, I persisted.

Since January, Jay and I have been spending many weekends in the woods as a respite from reality. We headed down to a new-to-us park an hour south of SF the other weekend, and were especially thrilled to see 1) fewer people than heavily-touristed Mount Tam, and 2) huckleberry bushes laden with fruit. We hiked, side-stepping poison oak, hopping over small streams, and crossing a larger creek using two felled trees that had been laid over to form a makeshift bridge. We dallied by a waterfall, communed with a pair of salamanders, and munched berries. Everything was idyllic and peaceful. Then on the way back, I slipped on the creek bank and whiplashed myself into staying upright. Immediately the muscles in my upper back seized and I would be in quite a bit of pain for the next few days.

pouring milk on Super Seedy Vegan Baked Oatmeal with Peaches and Huckleberries {gluten-free & dairy-free}

The following day I woke up barely able to move my head, but I managed to drag myself out of bed at the thought of a yummy breakfast made with huckleberries from our trip. We’d saved a scant half cup in a baggie, and I layered them into a vegan baked oatmeal thickened with seeds, moistened with almond milk, and smothered in peaches. It was so good that Jay and I, between blissful bites, vowed to go back again the following weekend for more huckleberry hijinks.

Super Seedy Vegan Baked Oatmeal with Peaches and Huckleberries {gluten-free & dairy-free} on rack

I don’t believe in curses or fate; surely my self-induced whiplash was a fluke and not related to the place in question. We headed back to the same park, spirits high. But this time, the park was packed with people. We squeezed into a spot in the parking lot and found a trail less traveled, stopping to lunch by a stream and stick our toes in the cool, clear water. We started back toward the huckleberry bushes near the parking lot and when we were just minutes away, I felt a painful prick on my arm. I ripped off my sweatshirt and found a tiny, red puncture mark, like one a bee or yellow jacket would leave. But I hadn’t seen or heard anything. The puncture swelled into a welt and pain began to radiate down my arm. By this time, the ranger station was closed, so we skipped the huckleberries and hightailed it back to the safety of our apartment in the city.

top down shot of lovely Super Seedy Vegan Baked Oatmeal with Peaches and Huckleberries {gluten-free & dairy-free}

Over the next 48 hours, my entire arm swelled up like a hot, red melon. We concluded that the sting must have come from a particularly stealthy, aggressive yellow jacket, of which we’d seen several. The reaction was similar to the aforementioned sat-upon yellow jacket from 10 or so years prior.

Compared with a huge natural disaster like the one occurring in Texas at the moment, these spills and stings are completely minor. Still, this series of unfortunate events makes me want to spend the rest of the year hiding in the apartment, where the only wild thing is a twelve-pound orange tabby who takes the occasional swipe at my ankles when I walk by. But no. We had reserved a room at a room at a cute B&B for the following weekend with the intention of spending our days hiking around the Sierras. There were no refunds. Fearing the notion that bad things happen in threes, I wanted nothing more than to stay home in the cool SF weather watching Crazy Ex-Girlfriend and eating popcorn.

But against my better judgement, I went.

three bowls of Super Seedy Vegan Baked Oatmeal with Peaches and Huckleberries {gluten-free & dairy-free}

This story has a happy ending. I didn’t die in the Sierras, but rather managed a 4-mile hike around Pinecrest lake sans injury (save for a quick slip on a muddy rock that resulted in the tiniest bruise on my palm). We made it back to the city relatively unscathed. And happier still, while nature seems to want to backstab me when I’m least expecting it, Rainbow Grocery Co-op has my back where produce is concerned. We found little containers of fresh huckleberries for sale, which we snapped up to make more vegan baked oatmeal.

Baked oats were largely made famous by Heidi Swanson in her book Super Natural Everyday, and another favorite version is Laura’s, filled with apples, spice, and topped with a drizzle of maple cashew cream. This easy vegan summer version takes inspiration from both, as well as from my favorite super seedy oatmeal recipe and gets thickened by a mess of seeds – hemp, chia, and flax. Almond milk keeps it plant-based, peaches bake into luscious jammy slices, and the dark indigo berries pop and burst in the oven, releasing their woodsy flavor. Most recipes use baking powder and an egg (or egg substitute) but I found that I prefer the flavor and texture without the baking powder, and the whole seeds serve an egg-like function in helping the oats hold together.

bowls of Super Seedy Vegan Baked Oatmeal with Peaches and Huckleberries {gluten-free & dairy-free}

Hearty and full of good-for-you things like fresh fruit and fiber, this vegan baked oatmeal recipe is well worth an hour in the woods picking berries, should you be so lucky to find some growing. Or feel free to use frozen wild blueberries or other fresh berries in their place if you don’t wish to brave the elements. I certainly won’t judge.

*If you want to stick it to nature, here are a few places where you can donate to help flood victims (both of the two- and four-legged variety) in Houston, Texas:

bowl of Super Seedy Vegan Baked Oatmeal with Peaches and Huckleberries {gluten-free & dairy-free}

More Oat Recipes:

*Thanks for reading! For more Bojon Gourmet in your life, follow along on InstagramFacebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this vegan baked oatmeal, I’d love to see! Tag your Instagram snaps @The_Bojon_Gourmet and  #bojongourmet.*

Super Seedy Vegan Baked Oatmeal with Peaches and Huckleberries {gluten-free & dairy-free}
5 from 4 votes

Super Seedy Vegan Baked Oatmeal with Peaches and Huckleberries {gluten-free & dairy-free}

Print Recipe  /  Pin Recipe
A versatile breakfast for late summer and early fall days.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 3 large or 4 smaller servings


Baked Oats:

  • 2 tablespoons (30 ml) salted vegan butter such as Miyoko’s (or coconut oil)
  • 1 cup (100 grams) GF old-fashioned rolled oats, divided use
  • 2 pinches salt (or more if using unsalted butter), divided use
  • 2 tablespoons (15 g) hemp seeds, divided use
  • 2 tablespoons (20 g) flax seeds, divided use
  • 2 tablespoons (20 g) chia seed, divided use
  • 1 large, firm-ripe peach, pitted and sliced into 1/4-inch thick wedges, plus more for serving
  • ½ cup (80 g) huckleberries, wild blueberries, or other berries, plus more for serving
  • 1 3/4 cups (415 ml) milk of choice (almond milk and cow’s milk both work) plus more for serving
  • 2 tablespoons (30 ml) maple syrup, plus more for serving

Maple cashew cream:

  • ¼ cup (60 ml) cashew butter
  • 1 tablespoon (15 ml) maple syrup
  • pinch salt
  • ~4 tablespoons (60 ml) hot water


  • Position a rack in the center of the oven and preheat to 375ºF.
  • Melt the butter in an 8-inch ovenproof skillet. Swirl to coat the sides, then pour into a small bowl and set aside.
  • In the buttery skillet, sprinkle half of the oats over the bottom of the pan, and sprinkle with 1 tablespoon each of the hemp, flax, and chia seeds, and a pinch of salt. Lay half of the peach slices and berries on top. Repeat the layering process: oats, seeds, salt, fruit. In a 2-cup measure or the equivalent, stir together the plant milk and maple syrup to combine. Slowly pour the milk mixture over the oats, and drizzle the melted butter over the top.
  • Carefully transfer the skillet to the oven; it will be quite full and liquidy, but don’t worry; the oats absorb a lot of moisture. Bake until puffed and set, 30-40 minutes.
  • To make the cashew cream, in a small bowl, stir together the cashew butter, maple syrup, and salt. Gradually work in the hot water, stirring until the sauce is smooth and drizzleable.
  • Drizzle the baked oatmeal with the maple cashew cream, then scoop out into bowls and serve warm, topped with extra almond milk, fruit, and cashew cream if you like.
  • Extras keep well, refrigerated airtight, for up to 3 days. Reheat before serving.


Feel free to change up the fruit as you see fit; figs, pears, and other berries and stone fruit all work well.
Wild blueberries, fresh or frozen and not defrosted, make a fine stand-in for the huckleberries.
To serve a crowd, double all measurements and assemble in a 10-inch skillet or 8x10-inch baking dish, increasing the baking time as needed.
This recipe gets inspiration from Laura and Heidi.
Nutritional values are based on one of three large servings.


Calories: 549kcal | Carbohydrates: 52g | Protein: 15g | Fat: 33g | Saturated Fat: 11g | Sodium: 473mg | Potassium: 441mg | Fiber: 9g | Sugar: 17g | Vitamin A: 245IU | Vitamin C: 4.4mg | Calcium: 307mg | Iron: 4.9mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

two bowls of Super Seedy Vegan Baked Oatmeal with Peaches and Huckleberries {gluten-free & dairy-free}


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25 thoughts on “Super Seedy Vegan Baked Oatmeal with Peaches and Huckleberries {gluten-free & dairy-free}”

  1. Oh man, does this look perfect for a Mary kinda gal. Digital Yums! But I also loved your story tied in, of you and natures adventures together. Fun humor. Thanks for such enjoyable blog writing, beautiful photos and a recipe made for the taste buds of one like me and you. OMG. Right down my alley. TY🌹

  2. Ouch, your escapades sound painful but I am sure the huckleberries and beautiful Sierras made up for it! I am totally going to make the oatmeal tomorrow, thanks to the whole bunch of luscious peaches and white nectarines our CSA sent us last week!

    Do you think I can prep the oatmeal in the night and put it straight in the oven tomorrow?

      1. Oh my gosh! This tasted so awesome. I layered everything as you’ve mentioned in the recipe and refrigerated the skillet. I poured the milk-maple mix in the morning before putting it in the oven 👌🏽👌🏽 Thank you for this recipe! It is a keeper :)

  3. I absolutely love breakfasts like this, and yours in particular looks amazing! Your stories always make me laugh, but I’m glad you made it home safely from your most recent adventure. I haven’t had the luck of coming across huckleberries in the market or while hiking this year, but fingers crossed I do soon! :)

  4. just made this with plucots and loved the custardy texture. i did make a few changes. eliminated the maple syrup; no seeds, so i used an egg with a can of coconut milk, a pinch of salt and a splash of vanilla; toasted the oats in coconut oil; added a handful of sliced, toasted almonds.

    also, i know you said an 8-inch skillet would be very full, so just to be sure, i used my 8-inch beanpot instead.

    and it’s good straight out of the fridge.

  5. So sorry to read about your many unfortunate events in nature! However, I love your perspective and persistence! Happy to hear that you survived your last trip and appreciate that persistence in seeking out those huckleberries, my only experience with them is a hazy memory of a cartoon, so thank you for putting them front and center with the rest of these lovely ingredients!

  6. as i mentioned above, the first time i made this i didn’t have any seeds and used an egg. i finally got some chia and golden flax seeds and now bake up a batch weekly for breakfasts and snacks. i’ve been eating straight from the fridge, but come winter, plan to try heating it up.

    since winter is fast approaching, i decided to see how this recipe works with frozen fruit. and it does. and there no need to thaw the fruit; just throw it in frozen. so far, i’ve tried cherries with chopped pecans and cocoa nibs and raspberry with trader joe’s frozen, semi-dried apricots (dried would work, as well) and sliced almonds.

  7. We are so in love with this recipe! We opt for all chia seeds and absolutely adore the peach/blueberry combo! And that maple cashew butter drizzle is everything!

  8. I’ve made this probably 5 times in the last few months— my favorite breakfast! I’m eating a bowl right now, lol! You’re the best, lady!! ❤️

    1. Aw, hi friend! Thanks so much for trying my recipe and for the sweet note – made my day! I’m so glad you’re a fan of these oats, they’re a favorite breakfast around here too. :)