Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.

Get our Newsletter

Food Monster

Blueberry and Oat Breakfast Bread Pudding

Sure, Valentine's Day is the traditional romantic holiday, but forget that! Why not celebrate Valentine's Month? Make this fantastic bread pudding to serve your sweetie in bed. Lucky you, it makes 6, so there will be enough for the whole family.... but they can eat at the table. This simple, wholesome breakfast makes stale bread something to wish for! I've gone with blueberries here, but whatever fruit that is in season would shine in this recipe. With the subtle cinnamon seasoning and the sweet, crispy top, this one is a breakfast treat.

Blueberry and Oat Breakfast Bread Pudding

This Recipe is :





Bread Pudding

  • 1 1/2 cups (354 ml) orange juice
  • 1 cup (140 g) raw cashews
  • 1/2 cup (48 g) Sucanat
  • 2 tablespoons (14 g) ground flax seeds
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Generous pinch sea salt
  • 8 cups stale bread cubes (about 1 inch or 2.5 cm or less in size)
  • 1/2 cup (40 g) whole oats
  • 2 cups (290 g) fresh or frozen blueberries
  • Nonstick cooking spray


  • 1/4 cup plus 2 tablespoons (30 g) whole oats
  • 1/4 cup (24 g) Sucanat
  • Generous pinch ground cinnamon
  • 2 tablespoons (30 ml) canola oil


  1. Preheat the oven to 375°F (190°C or gas mark 5).
  2. To make the bread puddings, combine the orange juice, cashews, Sucanat, flax seed, vanilla, cinnamon, and sea salt in a blender. Process until completely smooth. Spray six 4-inch (10 cm) springform pans with nonstick spray.
  3. Stir together the bread, oats, and blueberries in a large bowl. Pour the liquids over the mixture and gently stir to coat. Spoon the mixture evenly into the six pans, pressing it gently to fill the gaps. Place the pans on a baking sheet.
  4. To make the topping, stir together all ingredients in a small bowl. Sprinkle evenly over the bread puddings. Bake for 23 to 28 minutes, until lightly browned. Cool slightly, then gently run a knife around the pudding to remove it from the pan. Serve warm or at room temperature.






Tami Noyes lives and cooks in the Midwest. Currently working on her second book, Tami is the author of American Vegan Kitchen. Starting out as a baker for a local vegetarian café in the early ‘80s, Tami’s love of cooking is her way of expressing her compassion and nurturing for all beings and our planet. She believes that sharing the fantastic flavors of wonderful vegan foods is best way to encourage others toward veganism.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Break Out of a Food Rut With These 7 Tips to Make Your Meals New and Exciting

Indian Chickpea Tacos With Cucumber Raita [Vegan, Gluten-Free]

10 Perfectly Balanced Sweet and Salty Recipes to Satisfy All Your Taste Buds

Salted Caramel Popcorn and Chocolate Tart [Vegan]

How to Make the Perfect Pumpkin Pie Without Eggs

Butternut Squash Apple Pie [Vegan]

15 Hearty Soups to Keep You Warm and Satisfied All Winter

Creamy and Smoky Corn Chowder [Vegan, Gluten-Free]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Blueberry and Oat Breakfast Bread Pudding”

Submit to OneGreenPlanet

Terms & Conditions ×