Turmeric “Golden Milk” Oatmeal Bake (vegan)

January 10, 2017

Super Easy & Healthy Vegan Turmeric “Golden Milk” Oatmeal BakeTurmeric "Golden Milk" Oatmeal Bake

It is safe to say that the turmeric trend is here to stay another here my friends.

Why is everyone crazy about turmeric you may ask? Not going to lie, I questioned it when I started hearing more and more about this superfood trend last year. Then after doing some research, asking a few of my RD friends and testing it for myself, I started to believe the hype.

It is a natural anti-inflammatory spice. In fact it is so anti-inflammatory, it matches the effectiveness of some anti-inflammatory drugs. So crazy, right? Turmeric is also a great source of antioxidants, lowers risk of heart disease, help prevent cancer and so on. You can definitely do a ton more research on why turmeric is good for you, but those are a few of my personal reasons of why I use it.

I have made Golden Milk a handful of times (nut milk mixed with turmeric, honey, etc.) as well as Golden Milk Pancakes. When I’m not looking for something on the sweeter side, I also roast veggies with garlic, turmeric and avocado oil. Such a deliciously easy way to sneak more of the spice in. Just be careful as it stains EVERYTHING. My hands, tupperware, etc all have had turmeric stains (oops).

This Turmeric “Golden Milk” Oatmeal Bake is my latest favorite turmeric recipe. It is such a wholesome and delicious breakfast and it is made with minimal ingredients. Doesn’t hurt that it is also plant-based and gluten free-friendly too.

Did I mention how easy it is? Just throw all the ingredients into a bowl, mix it up then bake it in the oven. It is another perfect dish to prep on Sunday’s to have for the breakfast for the week. If you prefer it warm, it is easy to heat up in the morning or just eat it cold.

I also pair mine with yogurt, some nut butter and seeds. You babes are going to love it! This is my first oatmeal bake in quite some time. If you want to have a good laugh, check out the photos of these two oatmeal bakes from way back when. The recipes are delicious but I should update those photos soon 🙂

Turmeric "Golden Milk" Oatmeal BakeTurmeric "Golden Milk" Oatmeal BakeTurmeric "Golden Milk" Oatmeal Bake


Turmeric “Golden Milk” Oatmeal Bake

Turmeric "Golden Milk" Oatmeal Bake
  • Author: rachel mansfield
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins
  • Yield: 4-5 1x
  • Category: vegan, gluten-free
  • Cuisine: breakfast


  • 2 cups of rolled oats
  • ⅓ cup maple syrup (or honey)
  • 1¼ cup of almond milk (you can use any milk you wish)
  • 1 tablespoon coconut oil, melted and cooled
  • 1 tsp baking powder
  • ½ cup nut butter (I used creamy almond)
  • 1 tablespoon chia seeds
  • 1 teaspoon vanilla extract
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • Mix-in’s: 1/3 cup pumpkin seeds


  1. Preheat your oven to 350 degrees
  2. Spray your pie dish with cooking spray
  3. Combine all ingredients, except the pumpkin seeds in a mixing bowl
  4. Pour oat mixture onto greased pie dish and top with pumpkin seeds
  5. Bake in the oven for about 40 minutes or until the top of the oatmeal looks golden and crispy
  6. Let it cool for a few moments and serve while still warm
  7. Feel free to add some greek yogurt or toppings of choice!
  8. *Feel free to make ahead of time and reheat or eat cold! Will stay good for 5-7 days in fridge

xx, Rach

Turmeric "Golden Milk" Oatmeal Bake

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

25 Responses

  1. Just made these…It was so so easy, now I have breakfast for the next week. It tastes like eating dessert for breakfast! I wouldn’t call it “oatmeal”, it tastes more like a delicious cake! 🙂

  2. These are AMAZING! Such a creative way to use turmeric. Reheated a portion of my batch this morning – served over some plain yogourt, topped with mango and cinammon.. tastes like dessert!!! These are definitely added to the rotation. Thank you!

  3. This is INSANELY good! I made it last Sunday and had it for breakfast every day during the week. Needless to say I made it again this Sunday 🙂

  4. Made this in about 5 minutes this morning. Was more of a cinnamon color than yellow. It is absolutely delicious. Love the hint of ginger and nut butter every bite has. Great recipe !

  5. I’ve been making this recipe regularly for the last 2 years (the header on my printed copy says 4 April 17!). Lately it’s every other week. I use 3/4 cup of coconut milk and the rest full cream milk, then drizzle coconut milk over it before I eat it – warmed up, it tastes almost like a self-saucing pudding. I use natural peanut butter as the nut butter. It’s the most filling and delicious breakfast in my rotation. My pre-schooler loves it too 🙂

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