Red Velvet Baked Oatmeal

Red Velvet Baked Oatmeal

I first discovered the wonder that is vegan baked oatmeal just over a year ago and have been in love ever since. Baked oatmeal is for those mornings you where it’s been a rough week and you deserve a treat or when it’s so cold out you just need something warm and comforting for breakfast. Often I pop oatmeal in the oven to bake before I shower and get ready for work.  It’s definitely not everyday I have it together enough for anything that requires an oven or a stove, but once and a while gooey chocolatey warm oatmeal calls my name.

This red velvet baked oatmeal is like eating a chocolate fudge cake for breakfast (minus all the refined sugar and dairy products).   I wish I took a photo of what it looks like inside, but you will just have to trust me it is very cake-like, with little pockets of melted chocolate.   If you’re like most normal people and are in a crazy rush to get out in the door in the morning, this is a great weekend breakfast (because you do need 30min of baking time).  I find it’s a nice substitute for something like pancakes; you can just pop in the oven and sit down and enjoy your coffee.

The gorgeous pinky-red colour comes from beets.  So amid all the desserty goodness, there is actually some vegetables in this recipe!  I usually use mashed banana or applesauce in my baked oatmeal and wasn’t sure how beets would turn out, but they worked really well.  You just have to blend them with a bit of non-dairy milk first, to get a smooth applesauce-like consistency.  I tried mashing the cooked beet with a fork first, but it was a lot harder (and messier) than I thought, so magic bullet to the rescue!

Also, the pink oatmeal was so pretty I just had to include a close-up….

Red Velvet Baked Oatmeal

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 1


  • 1/2 cup oats
  • 1 small-medium sized beet, cooked, blended with 3 tsp non-dairy milk
  • 1/4 cup non-dairy milk
  • 1 tbsp cocoa powder
  • 1 tbsp coconut oil, melted
  • 1 tbsp maple syrup
  • 1/4 tsp vanilla
  • pinch of salt
  • 2 tbsp vegan chocolate chips (plus more to sprinkle on the top)


  • Preheat oven to 380.
  • Blend the cooked beet with 3 tsp of non-dairy milk until smooth (we use a magic bullet).
  • Combine all ingredients in a small bowl and mix until combined.
  • Pour into single serving ramekin.
  • Bake for 30min.