This Vegan Triple Berry Bake is a warm, fruity dessert bursting with juicy strawberries, blueberries, and raspberries beneath a soft, golden oat topping. It’s naturally dairy-free, egg-free, and perfect for breakfast, brunch, or dessert.
⏱️ Time
- Prep Time: 15 minutes
- Bake Time: 35–40 minutes
- Total Time: 50–55 minutes
🍽️ Servings
- 6–8 servings
🧾 Ingredients
For the Berry Filling
- 2 cups strawberries, hulled and sliced
- 2 cups blueberries
- 2 cups raspberries
- 2 tbsp cornstarch
- ¼ cup maple syrup or agave syrup
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional)
For the Crumble Topping
- 1½ cups rolled oats
- 1 cup all-purpose flour
- ⅓ cup brown sugar or coconut sugar
- ½ tsp ground cinnamon
- ¼ tsp salt
- ⅓ cup melted coconut oil
- ¼ cup maple syrup
- 1 tsp vanilla extract
🍳 Equipment
- 8-inch or 9-inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
👩🍳 Step 1: Preheat the Oven
- Preheat your oven to 180°C (350°F).
- Lightly grease an 8-inch or 9-inch baking dish with a little coconut oil or non-stick spray.
👩🍳 Step 2: Prepare the Berry Filling
Wash and Prepare the Fruit
- Wash all berries gently and pat dry.
- Remove strawberry stems and slice berries into bite-sized pieces.
Mix the Filling
In a large bowl, combine:
- Strawberries
- Blueberries
- Raspberries
- Cornstarch
- Maple syrup
- Lemon juice
- Vanilla extract
- Cinnamon (if using)
Gently toss until all berries are coated.
Transfer to Baking Dish
Pour the berry mixture into the prepared baking dish and spread evenly.
Why cornstarch?
It thickens the berry juices during baking, preventing a watery filling.
👩🍳 Step 3: Make the Crumble Topping
In a medium bowl, combine:
- Rolled oats
- Flour
- Brown sugar
- Cinnamon
- Salt
Mix well.
Add Wet Ingredients
Pour in:
- Melted coconut oil
- Maple syrup
- Vanilla extract
Stir until the mixture becomes crumbly and evenly moistened.
The texture should resemble coarse crumbs that hold together when pressed.
👩🍳 Step 4: Assemble
Sprinkle the crumble topping evenly over the berry mixture.
Try to cover most of the berries while leaving a few small gaps where the fruit can bubble through.
👩🍳 Step 5: Bake
Place the dish on the center rack.
Bake for 35–40 minutes, or until:
- The topping is golden brown.
- The berry filling is bubbling around the edges.
- The fruit is soft and jammy.
If the topping browns too quickly, loosely cover with foil during the last 10 minutes.
👩🍳 Step 6: Cool
Remove from the oven.
Allow the bake to cool for 10–15 minutes before serving.
This resting time helps the berry filling thicken.
🍽️ Serving Suggestions
Serve warm with:
- Vegan vanilla ice cream
- Coconut whipped cream
- Vegan yogurt
- A drizzle of maple syrup
For breakfast, serve with:
- Almond yogurt
- Extra fresh berries
- Chopped nuts
💡 Tips for Success
Frozen Berries Option
You can use frozen berries.
Do not thaw first; simply add:
- An extra 1 tablespoon cornstarch
to absorb additional moisture.
Make It Gluten-Free
Substitute:
- Certified gluten-free oats
- Gluten-free all-purpose flour blend
Add Crunch
Mix into the topping:
- ½ cup chopped pecans
- ½ cup chopped almonds
- ½ cup walnuts
Increase Flavor
Add:
- ½ tsp lemon zest
- A pinch of nutmeg
- A pinch of cardamom
🥗 Approximate Nutrition (Per Serving, 8 Servings)
- Calories: 240–290
- Protein: 3–4 g
- Carbohydrates: 38–45 g
- Fat: 8–10 g
- Fiber: 5–7 g
Storage
Refrigerator
Store covered for up to 4 days.
Freezer
Freeze for up to 2 months.
Reheating
Warm individual servings in the microwave for 30–60 seconds or reheat in a 160°C (325°F) oven until heated through.
