This berry cobbler or sweet breakfast casserole is a delicious way to use extra fresh berries in the summer or frozen fruit in the fall and winter. Layering the fruit on the bottom allows it to caramelize and sweeten further as the top of the cobbler forms a nice golden-brown top layer. The moist cobbler is best when enjoyed warm.



  • 3 cups fresh or frozen berries
  • 3 bananas, sliced
  • ½ cup quinoa, uncooked
  • 1 cup rolled oats, uncooked
  • 2 cups Forager Project Plain Cashewmilk Yogurt
  • 1 package silken tofu
  • ⅛ cup maple syrup
  • ⅛ cup coconut sugar or brown sugar
  • ½ teaspoon cinnamon
  • Pinch of salt


  • Vanilla Bean Cashewmilk Yogurt


Preheat the oven to 375ºF.

In a 10×10 baking dish, spread a layer of fresh or frozen berries. Sprinkle ⅛ cup brown sugar over fruit. Next, add a layer of sliced bananas. Rinse the quinoa and sprinkle evenly over the fruit. Then, sprinkle the rolled oats over the quinoa.

In a blender, mix the Cashewmilk, tofu, cinnamon, salt, and maple syrup. Pour the liquid mixture slowly into the baking dish. Cover and bake for 25 minutes; then remove the cover and bake for another 30-35 min (longer if using frozen fruits). The casserole should have nice egg-like consistency when finished.

Remove from the oven and top with Forager Project Vanilla Bean Cashewmilk Yogurt. Divide and enjoy!

Slice of Vegan Berry Cobbler


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You wouldn't know this wasn't dairy!

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It is fantastic using it in recipes!

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