Vegan Baked Oatmeal with Apples and Cinnamon Recipe
This Vegan Baked Oatmeal with Apples and Cinnamon is a wholesome, comforting breakfast option perfect for cozy mornings. Made with gluten-free rolled oats, ground flax eggs, fresh apples, warm spices, and naturally sweetened with maple syrup and applesauce, this hearty dish is both nutritious and delicious. Easy to prepare and bake, it delivers a tender, cinnamon-spiced oatmeal bake that can be served warm straight from the oven, making it a great make-ahead meal for busy days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Wet Ingredients
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 ¼ cup (300ml) unsweetened dairy-free milk
- ¾ cup (185g) unsweetened, plain applesauce
- ¼ cup (60ml) pure maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups (300g) rolled oats (gluten free oats, if needed)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
Add-ins
- 1 ¼ cups chopped apples, peeled and cored (approximately 1 large apple or 2 small)
- ⅓ cup (43g) raisins (optional)
- ⅓ cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Set your oven to 350° F (177° C) to ensure it’s at the correct temperature for baking.
- Prepare the baking dish or muffin pan: Lightly grease an 8×8 (2qt) baking dish or line it with parchment paper. For muffins, lightly grease each cup or use silicone muffin baking cups for an oil-free option.
- Make flax eggs: In a small bowl, whisk together the ground flax seeds and water. Let this mixture sit for a few minutes to thicken; this acts as a vegan egg substitute and binds the oatmeal together.
- Combine dry ingredients: In a large mixing bowl, stir together rolled oats, baking powder, salt, cinnamon, and nutmeg until evenly mixed.
- Mix wet ingredients: In a separate medium bowl, combine the thickened flax egg mixture, applesauce, maple syrup, unsweetened dairy-free milk, and vanilla extract. Whisk until smooth and well incorporated.
- Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir thoroughly to combine all components evenly.
- Add fruit and nuts: Fold in the chopped apples and, if using, the raisins and/or chopped walnuts or pecans.
- Transfer to baking dish or muffin pan: For an 8×8 dish, pour the mixture in and smooth the surface evenly. For muffins, divide the mixture equally into each prepared muffin cup.
- Bake: In the 8×8 dish, bake the oatmeal for 45 minutes or until the edges turn slightly brown and the center is set. For muffins, bake for 25-30 minutes or until golden brown edges form.
- Cool and serve: Remove from the oven and allow to cool slightly before serving warm. This allows the oatmeal to set up and be easier to portion.
Notes
- Use gluten-free oats for a gluten-free version.
- Chopped nuts and raisins are optional; omit for nut-free or seed-free preferences.
- For oil-free baking when using muffin pans, silicone baking cups are recommended to prevent sticking.
- This dish can be made ahead and stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust maple syrup quantity to suit sweetness preference.
