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This inviting Apple Vegan Baked Oatmeal is the perfect make-ahead breakfast during the busy Fall season. Prepare the night before for a quick breakfast in the morning!
Are you excited about cool nights, colorful leaves, and apple picking? What better way to immerse yourself into the Autumn season than with comforting Apple Vegan Baked Oatmeal!
What is Vegan Baked Oatmeal?
Vegan Baked Oatmeal, in general, is basically oatmeal in the form of a casserole with more texture. Simply combine the ingredients you would normally eat with old fashioned oats, add a vegan baking agent, and pour it in a baking dish.
With baked oatmeal, you get more of a chewy texture versus a creamy one like with old fashioned oats. Baked oatmeal can be made a variety of ways with different flavor combinations like this Vegan Blueberry Banana Banana Baked Oatmeal recipe.
This Apple Vegan Baked Oatmeal adds a tart flavor that helps balance out the sweetness of the baked oatmeal!
How to Eat Baked Oatmeal?
Because this is a make-ahead breakfast, it makes for a perfect meal prep dish to eat throughout the week. I like to eat my baked oatmeal in the following ways:
- Topped with maple syrup or any other liquid sweetener.
- Adding my favorite vegan sausage on the side with additional maple syrup.
- Eating it with fresh sliced apples or pears.
- Spreading delicious homemade Crockpot Apple Butter or peanut butter on your baked oatmeal.
- Eating it with additional flavored nondairy milk or vegan whipped cream like Minimalist Baker’s Coconut Whipped Cream Recipe.
- Pouring some of my delicious Vegan Caramel Sauce over your it!
- Serving it with some vegan yogurt or when I’m really feeling “Devilish”, eating it with my Peanut Butter Banana Ice Cream recipe!
How to make Vegan Baked Oatmeal?
*Please read detailed and printable recipe card below for full ingredients and instructions.
Make Flaxseed Egg and Chop Apples
- Grab a small bowl and add ground flaxseed to water. Whisk together until fully combined. (Photos 1 & 2)
- Use an apple slicer or knife and slice apples leaving out the core. Then proceed to chopped your apple slices into small pieces. (Photos 3 & 4)
Assemble Wet and Dry Ingredients
- In a medium or large mixing bowl whisk together dry ingredients. In a separate large mixing bowl whisk together wet ingredients. (Photos 1 & 2)
- Add dry mixture to wet mixture along with apples, pecans, and cranberries. Stir well. Pour your mixture into prepared baking dish. (Photos 3 & 4)
Bake and Serve Oatmeal Dish
- Top with additional dried cranberries and bake in the oven for about 30 minutes until mixture is set. A. (Photos 1 & 2)
- Allow your baked oatmeal to cool for 15 minutes before serving. Serve with your choice of toppings. (Photos 3 & 4)
Substitution, Cook, & Storage Tips:
- Any type of apples will work with this dish, for example, Gala, Granny Smith, Johnathan (very popular in my home state Missouri), etc. I highly encourage going to your farmer’s market and using fresh local apples!
- Pears would work great with this recipe! For instance, do half chopped apples and half chopped pears if you like.
- Use your choice of vegan butter, however, vegan butter sticks are better for baking and recommended for this recipe. You can also substitute with coconut oil.
- Flavored vanilla nondairy milk can be used as your milk of choice as it adds more flavor to your dish.
- Don’t like pecans? Use walnuts or sliced almonds instead!
- Swap out dried cranberries for raisins or add half raisins and half dried cranberries!
- If you are gluten-free, be sure to use Certified Gluten-Free Old Fashioned Oats.
- Leftovers keep covered in the refrigerator 4-5 days and can be frozen for up to 1 month covered. To reheat, allow thawing in the fridge overnight and put in an oven, or the microwave.
This is my favorite breakfast to make because I am able to eat a healthy breakfast while still keeping up with my busy schedule. Make this baked oatmeal and enjoy having ease around breakfast in the morning! Enjoy!
More Oatmeal Recipes You’ll Love:
- Slow Cooker Steel-Cut Oats
- Peanut Butter Oatmeal Bars
- The BEST Cluster Vegan Granola
- Ginger Oatmeal Cookies
- Strawberry Oatmeal Bars
Apple Vegan Baked Oatmeal
- 1 teaspoon vegan butter, melted or softened
- 2 tablespoons ground flaxseed
- 3 tablespoons filtered water
Make Vegan Baked Oatmeal
- 2 medium apples, chopped (app. 2 cups) see notes
- 2 ½ cups old fashioned oats see notes
- 1 ¼ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon sea salt
- 1 tablespoon baking powder
- ¼ cup vegan butter, melted
- ½ cup applesauce
- ¼ cup agave nectar see notes
- ½ teaspoon vanilla extract optional
- 1 ½ cup almond milk see notes
- ½ cup pecans see notes
- ½ cup dried cranberries, divided see notes
- Preheat oven to 350 degrees F°. Grease a 9 by 9-inch, 2-quart casserole dish, or 10 inch cast iron skillet with 1 teaspoon of melted vegan butter. Set aside.
- Grab a small bowl and add ground flaxseed to water. Whisk together until fully combined. Set your mixture aside as it will thicken up to a gel-like eggy consistency.
Make Vegan Baked Oatmeal
- If you prefer you can peel your apples with an apple peeler or knife. (This is an optional step. I personally prefer to leave the skin on but you may do as you desire). Grab an apple slicer or knife and slice apples leaving out the core. Then proceed to chopped your apple slices into small pieces.
- In a medium or large mixing bowl whisk together oats, cinnamon, nutmeg, sea salt, and baking powder.
- In a separate large mixing bowl whisk together, flaxseed egg, ¼ cup melted vegan butter, applesauce, agave nectar, vanilla extract (opt), and almond milk.
- Add oat mixture to milk mixture along with your chopped apples, pecans, and ¼ cup of dried cranberries. Stir well fully combining all your ingredients.
- Pour your mixture into prepared baking dish. Sprinkle the remaining ¼ cup of dried cranberries over the top. Bake in your preheated oven for about 25 minutes until mixture is set.
- Allow your baked oatmeal to cool for 20 minutes before serving so it will be easier to cut into. Even better make this the night before, refrigerate, and then cut into 6 even portions for a meal prep breakfast to eat off of all week long!
- To reheat, microwave for approximately 1 minute. You can serve with additional apple slices, maple syrup, peanut butter, or my delicious Crockpot Apple Butter! Leftovers keep covered in the refrigerator 5-6 days and can be frozen for up to 2 months covered. If frozen, thaw in the refrigerator overnight and reheat in the microwave.
- APPLES: Any type of apples will work with this dish; Gala, Granny Smith, etc. I highly encourage going to your farmer’s market and using fresh local apples!
Pears would work great with this recipe! You can do half chopped apples and half chopped pears if you like.
- OATS: If you are gluten-free, be sure to use certified gluten-free old fashioned oats. If you use instant oats instead of old fashioned oats, you will lose a lot of texture in the dish and the baking time will have to be adjusted as instant oats cook faster.
- LIQUID SWEETENER: Maple syrup can substitute for agave nectar or any sweetener you desire. If using a nonliquid sweetener, (like organic cane sugar) be sure to add it to your dry mixture.
- OPTIONAL: Vanilla extract is totally optional. This dish would still be good without it.
- ADDITIONS & OTHER SUBSTITUTIONS: Use vegan butter sticks as they are better for baking. You can also substitute for coconut oil. You can use whatever non dairy milk of choice that you have on hand or that you desire. Pecans can be swamped out for sliced almonds or walnuts instead. Feel free to use raisins instead of dried cranberries or add half raisins and half dried cranberries!
Update Notes: This post was originally published on September 15, 2018, but was republished with new photos, step by step instructions, tips, and a video on September 23, 2019.
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