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!