Description
This Apple Cinnamon Baked Oatmeal is a warm, comforting breakfast dish packed with rolled oats, diced apples, and a hint of cinnamon, sweetened naturally with maple syrup and applesauce. It's a wholesome vegan recipe perfect for meal prep or a cozy morning treat.
Ingredients
Scale
Dry Ingredients
- 2 cups rolled old-fashioned oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon sea salt
Wet Ingredients
- 2 cups non-dairy milk (unsweetened vanilla almond milk recommended)
- ½ cup unsweetened applesauce
- ¼ cup maple syrup
- 1 Tablespoon ground flaxseed
- 1 Tablespoon coconut oil
- 1 teaspoon vanilla extract
Fruit
- 1 cup diced apple, divided
- ½ cup raisins
Instructions
- Preheat Oven: Preheat your oven to 375°F and spray an 8×8 inch baking dish with non-stick spray for easy removal and cleanup.
- Mix Dry and Wet Ingredients: In a large bowl, thoroughly combine the rolled oats, cinnamon, baking powder, and sea salt. Then add the non-dairy milk, applesauce, maple syrup, ground flaxseed, melted coconut oil, and vanilla extract. Stir well until all ingredients are evenly incorporated.
- Add Fruit: Fold in the raisins and ¾ cup of the diced apples gently to distribute the fruit throughout the mixture.
- Prepare for Baking: Pour the oatmeal mixture into the prepared baking dish. Spread evenly and top with the remaining ¼ cup of diced apples to create a nice apple garnish.
- Bake: Place the dish in the oven and bake for about 40 minutes, or until the center is set and a toothpick inserted comes out clean.
- Cool and Serve: Allow the baked oatmeal to cool slightly before serving. Drizzle with almond butter, additional almond milk, or maple syrup if desired for extra flavor.
- Storage and Reheating: Store leftover baked oatmeal in an airtight container in the refrigerator for up to 4 days. To reheat the whole dish, cover with foil and warm in a 350°F oven for about 20 minutes. Reheat individual portions in a 350°F oven or toaster oven for 5-10 minutes or microwave for 1 minute.
Notes
- Use rolled old-fashioned oats as they hold up best in baked oatmeal. Avoid substituting with quick oats or steel-cut oats due to differences in cooking time and liquid requirements.
- Any non-dairy milk such as almond, oat, soy, or coconut milk can be used depending on preference.
- If maple syrup is not available, honey or agave syrup can be substituted, keeping in mind slight flavor differences.
- Ground flaxseed provides omega-3 fatty acids and works as a binder; chia seeds or 1 egg (non-vegan) can be good alternatives.
- If avoiding coconut oil, mild-flavored oils like avocado oil or melted unsalted butter (non-vegan) are suitable substitutes.
- Raisins can be replaced with other dried fruits such as cranberries or chopped dried apricots, or with nuts like walnuts or pecans for variety.
- To enhance the spice profile, consider adding nutmeg, ginger, allspice, or apple pie spice.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg
