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Vegan Strawberry Coconut Breakfast Bake


A simple vegan make-ahead breakfast with both US and metric measurements.

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  • 18 oz. [500 g.] fresh strawberries
  • 1/4 cup [4 Esslöffel] honey (or agave)
  • 1 cup [90 g.] uncooked rolled oats
  • 3/4 tsp [3/4 Teelöffel] cinnamon
  • 1 cup [235 mL] reduced fat coconut milk (Not the kind with added sugar! Alternatively, use half coconut milk / half water.)
  • 1 tsp [1 Teelöffel] vanilla extract



Step 1

Preheat the oven to 375° F/190C.

Wash, hull, and slice the strawberries.

Arrange the strawberries a glass or ceramic dish (7" x 11" [2 L]). Sprinkle with the cinnamon and drizzle with the honey. Cover with foil. Bake 15 minutes.

Meanwhile, in a medium bowl, stir together the oats, milk, and vanilla extract.

Remove the strawberries from the oven, then pour the oat mixture over the strawberries. Mix well.

Bake the oatmeal for about 30 minutes.

Serve warm from the oven, cold from the fridge, or microwaved.

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