Easy Blueberry Vegan Breakfast Casserole
Throw together this easy vegan blueberry breakfast casserole for a comforting and hearty morning breakfast option that the whole family will love. This make-ahead vegan breakfast casserole is perfect for busy mornings, holiday breakfasts, and make ahead option for weekend brunch with friends.
You can assemble this casserole dish in minutes, then set it and forget it in the oven for 45 minutes, leaving you more time to prepare other breakfast items, get ready for the day or hang out with your guests!
What is a Vegan Breakfast Casserole?
This easy recipe may seem like French toast or bread pudding because of some of the ingredients. However, this recipe is slightly less sweet and more fluffy in the main portion of the bake, with a gorgeous crispier topping. My veganized version also uses oats to add a wholegrain element to keep you full all morning long. Plus, unlike a lot of French toast, bread pudding, or breakfast casserole recipes, this recipe uses no real eggs or egg replacement powder, making it an easy perfect dish to throw together in no time!
This breakfast casserole is the perfect recipe for a Sunday brunch feast with friends, as part of a family breakfast platter, or as a Christmas morning breakfast *chef’s kiss*.
Vegan Blueberry Breakfast Casserole Recipe Alterations
Use a chia seed egg if you are struggling to source flaxseed.
Add nuts, such as walnuts or almonds, for an extra source of crunch.
Add 1 tsp of ground cinnamon to the other dry ingredients to add a warming autumnal spice element. You could also swap the agave for maple syrup, as this will pair well with the cinnamon in a slightly sweeter version of the easy vegan breakfast casserole recipe.
How to Serve This Vegan Breakfast Casserole Recipe
Serve your vegan breakfast casserole with sweet sides such as vegan yogurt, whipped coconut cream, agave (or maple syrup), tater tots, walnuts, and fresh fruit, such as sliced bananas or berries.
Or serve this as a savory breakfast casserole with savory sides such as tofu scramble, hash browns, or vegan bacon like this tempeh bacon.
And why not serve your casserole with a few mimosas? All you need is equal parts orange juice and bubbly for a delicious boozy side. Just be sure to look for a vegan prosecco, as not all wines will be vegan by default – but don’t stress, they aren’t as hard to find as you may expect.
How to Store Blueberry Breakfast Casserole Leftovers
Although this blueberry casserole is best served warm straight from the oven, you can store leftovers in an airtight container in the fridge. Simply wait until the dish is thoroughly cooled to room temperature, and then keep it in the fridge for up to 2 days. Then, you can enjoy the leftovers cold with chilled sides or reheat the casserole in the microwave or in the oven until warm.
How to Make a Flax Egg?
Flax eggs help bind the ingredients in this great recipe. To make one flax egg:
Mix 1 tablespoon of ground flaxseed with 3 tablespoons of cold water in a small bowl.
Allow this mixture to thicken for 5-10 minutes before proceeding with this eggless breakfast casserole recipe.
As this veggie breakfast casserole recipe calls for 2 flax eggs, you will need 2 tablespoons of ground flaxseed and 6 tablespoons of water.
Baking Powder Vs. Baking Soda
This delicious breakfast bake recipe uses both baking powder and baking soda, which help this baked casserole rise and maintain a bouncy texture throughout. This recipe uses both of these rising agents to achieve the desired fluffy texture.
Baking soda (sometimes known as sodium bicarbonate) reacts with the acid from the other ingredients in the recipe (such as yogurt) while the baking powder contains baking powder with acid and some stabilizer to readily release the gasses to make the casserole rise as soon as you begin baking.
Vegan Blueberry Breakfast Casserole Recipe
1 ¼ cups old-fashioned rolled oats
1 ¼ cups whole wheat flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup unsweetened plant-based milk
2 flax eggs
1 ½ teaspoons vanilla extract
1/3 cup agave
1/3 cup unsweetened apple sauce
2 cups fresh blueberries
In a large mixing bowl, whisk together dry ingredients: oats, flour, baking soda, baking powder, and salt, and set aside.
Slowly fold the dry ingredients into the wet ingredients until just combined.
Finally, mix in fresh blueberries and pour the batter into the prepared pan. Use the back of a large spoon to smooth the top of the casserole and place it in the preheated oven and bake for 45-55 minutes.
Cool for 30 minutes in the pan, and enjoy with the toppings of your choice!
Easy Blueberry Vegan Breakfast Casserole
- 1 8 x 8 inches baking dish
- 1 large mixing bowl
- 1 medium mixing bowl
- parchment paper
- 1 1/4 cup old-fashioned rolled oats
- 1 1/4 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup plant-based unsweetened vanilla yogurt
- 1/4 cup unsweetened plant-based milk
- 2 flax eggs
- 1 1/2 tsp vanilla extract
- 1/3 cup agave
- 1/3 cup unsweetened apple sauce
- 2 cups fresh blueberries
- Prepare your flax eggs (see FAQ section) and preheat the oven to 350°F. Line a 8 x 8 inches baking dish with parchment paper.
- In a large mixing bowl, whisk together dry ingredients: oats, flour, baking soda, baking powder, and salt, and set aside.
- Next, in a medium mixing bowl, whisk together the plant-based yogurt, unsweetened plant-based milk, flax eggs, vanilla, agave, and unsweetened apple sauce.
- Slowly fold the dry ingredients into the wet ingredients until just combined.
- Finally, mix in fresh blueberries and pour the batter into the prepared pan. Use the back of a large spoon to smooth the top of the casserole and place it in the preheated oven and bake for 45-55 minutes.
- Cool for 30 minutes in the pan, and enjoy with the toppings of your choice!