5 from 2 votes

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

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
Author: The Bojon Gourmet


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
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