A cross between breakfast and dessert, this vegan fruit bowl bake is packed full of tasty ingredients and is super simple to whip up! Make ahead for a speedy breakfast or snack, or enjoy warm from the oven for a leisurely weekend brunch!

Ever since seeing a blueberry breakfast cake years ago somewhere on the internet I’ve always wondered what dessert for breakfast would be like!  I think it would be something like this fruit bowl bake.  All the normal, healthy breakfast ingredients jazzed up a bit with butter and *artfully* arranged fruit on the top.

I say *artfully* – I literally sliced and plonked on top.  You do you and faff and primp your top as much or as little as you like.

We love a baked oats for breakfast.  It’s like the summer morning equivalent to winter porridge.  I tend to make a couple of batches at a time, cool, slice and pop in the freezer for breakfasts throughout the week.  I’ve also been known to snaffle it as an afternoon pick me up as about 3pm most days my body goes into siesta mode, particularly when I’m writing blog posts and staring at a monitor.  I feel my eyes get heavier, the dogs are all tucked up in their bed and look SO comfy and I just want to snuggle right in there with them.

So a hot cuppa something and a slice of this perks me right up.  It gets that blog post finished, the house cleaned, the car washed, the marathon run.  Ok, so maybe I’m exaggerating a little there.

How to make this simple baked oats recipe:

I first saw this on breakfast television and liked the idea of using up what might be going off in your fruit bowl.  Though I have often (ok, always) been known to buy extra bananas just to have the excuse to make something with over-ripe bananas.  The original recipe isn’t vegan – it uses eggs and dairy butter.  But a simple swap to using vegan butter and flax seeds is an easy way to make this egg and dairy free.

Put the first batch of ingredients into your food processor.  This is the oats, almonds, baking powder, cinnamon, butter and flax seeds.  Whizz until the butter is mixed in fairly well.  If you’re doing this by hand simply rub the (softened) butter into the dry ingredients with your finger tips until no large lumps remain.

Add the banana and syrup.  Or preferred sweetener.  I’ve used agave but maple syrup, coconut sugar or regular sugar will work too.  Give another whizz – lumps of banana remaining in the mixture is perfectly fine!

Grate the apples.  In the original recipe she squeezes out the juice from the grated apple but as we’re not using eggs and I didn’t want to lose all that lovely juice I’ve not done that.  I’m also lazy and squeezing apples is an extra (in my opinion) unnecessary step.

Whizz the apple into the mixture.  Then tip into your prepared tin.  You can use a square or round tin – 8 inches or 20cm.  Push the mixture into the corners and flatten the top.  Then *artfully* arrange your fruit slices however much you can be bothered 😉

Bake until golden and lovely.  This will take around 50 minutes.  Once removed from the oven you can brush over some extra syrup, warmed apricot jam or leave it as nature intended.  Those additions really are just gilding the lily – to shine in the photos and (hopefully) encourage you to make and eat this too!

Love easy, tasty breakfasts too?  These are our tried and thoroughly tested all vegan favourites …

Passion Fruit and Berry Breakfast Pastries – easier than they sound and utterly moreish.

Date and Nut Spiced Fruit Loaf – time consuming yes, but it’s SO easy and a lot of it is hands-off, letting yeast do its wonderful thing.

Blueberry Muffins – simple, moist sponge encasing delicious pops of juicy blueberry.

Apple and Cinnamon Baked Oats – one of our original baked oats recipes, so easy and so tasty

I’d also love to hear from you if you make this Fruit Bowl Bake recipe! Just leave a comment as it’s so helpful and I love to hear how the recipe worked out for you! Thank you so much!

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