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Easy Blueberry Vegan Breakfast Casserole

Dominique Ebra
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Breakfast
Cuisine American
Servings 6

Equipment

  • 1 8 x 8 inches baking dish
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • parchment paper

Ingredients
  

  • 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

Instructions
 

  • 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!
Keyword Vegan Breakfast Casserole