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!
How to Eat Baked Oatmeal?
- Topped with maple syrup or any other liquid sweetener.
- Spreading delicious homemade Crockpot Apple Butter or peanut butter on your baked oatmeal.
- Pouring some of my delicious Vegan Caramel Sauce over your it!
- Serving it with some vegan yogurt or 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 & Assemble Ingredients
- Grab a small bowl and add ground flaxseed to water. Whisk together until fully combined. (Photos 1 & 2)
- In a medium or large mixing bowl whisk together dry ingredients. In a separate large mixing bowl whisk together wet ingredients. (Photos 3 & 4)
- Add dry mixture to wet mixture along with apples, pecans, and cranberries. Stir well. Pour your mixture into a prepared baking dish. (Photos 5 & 6)
Bake and Serve 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:
- Pears would work great with this recipe!
- Flavored vanilla nondairy milk can be used as your milk of choice as it adds more flavor to your dish.
- You can always switch up the flavor with this Vegan Blueberry Banana Banana Baked Oatmeal.
- 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.
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
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Apple Vegan Baked Oatmeal
This Apple Vegan Baked Oatmeal is made with old fashioned oats, tart apples, warming spices, and cranberries. Prepare the night before for a quick breakfast in the morning!
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Servings: 6 servings
Calories: 371kcal
Ingredients
- 1 teaspoon vegan butter, melted or softened
Flaxseed “Egg”
- 2 tablespoons ground flaxseed
- 3 tablespoons filtered water
Baked Oatmeal
- 2 medium apples, chopped (app. 2 cups) note 1
- 2 ½ cups old fashioned oats note 2
- 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 note 3
- ½ teaspoon vanilla extract optional
- 1 ½ cup almond milk note 4
- ½ cup pecans note 4
- ½ cup dried cranberries, divided note 4
Equipment
Glass Mixing Bowl
Baking Glass Dish
Instructions
- 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.
Flaxseed “Egg”
- 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.
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. You can serve with additional apple slices, maple syrup, peanut butter, Crockpot Apple Butter, or Date Carameal Sauce!
Video
Notes
- 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.
- ADDITIONS & OTHER SUBSTITUTIONS: Use vegan butter sticks as they are better for baking. You can also substitute for coconut oil. You can use whatever nondairy 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!
- LEFTOVERS: 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. 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!
Nutrition
Nutrition Facts
Apple Vegan Baked Oatmeal
Amount Per Serving (6 servings)
Calories 371
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Sodium 70mg3%
Potassium 457mg13%
Carbohydrates 52g17%
Fiber 7g29%
Sugar 22g24%
Protein 6g12%
Vitamin A 33IU1%
Vitamin C 3mg4%
Calcium 124mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?Be sure to PIN IT on Pinterest, leave a comment below, rate it, and mention @_VeganWithCurves using #veganwithcurves hashtag on Instagram so I can see it!
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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© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
Karen Kellman
AWESOME and SUPER DELISH! Small changes made for my taste preference - used one apple and pear. Didn't have any pecans so swapped in pumpkin seeds. Topped with coconut flakes then baked to yummy goodness.
My inner child was happy. ^_^
Thank you Gina.
Lynne Fulp
It looks really good, and I want to try it. If I want to use egg instead of flaxseed, should I use one egg or two?
Gina Marie
It's the equivalent of 2 eggs