Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
This Vegan Apple Cinnamon Baked Oatmeal is packed with flavor thanks to juicy apples and warming spices! A wholesome and healthy make-ahead breakfast recipe
If you’re looking for a cozy and wholesome breakfast, look no further – this Vegan Baked Apple Cinnamon Oatmeal is all that, and more! Chunks of juicy apples are nestled in a well-spiced “batter” of rolled oats combined with creamy plant milk and walnuts. This hearty and wholesome breakfast is the perfect weekend morning treat, but practical enough for a quick weekday meal as well.
INGREDIENTS FOR APPLE CINNAMON BAKED OATMEAL
This baked apple oatmeal recipe is jam-packed with flavor! It tastes like dessert but is actually really wholesome and both budget and pantry-friendly.
Rolled oats give this baked oatmeal the best texture, as opposed to quick oats, which tend to be a little more mushy. Plant-based milk keeps the oats dairy-free but still creamy, while maple syrup adds the perfect amount of sweetness. I also love to toss in some chopped walnuts as well for an added crunch – but you can use your favorite nuts instead if you’d like!
Use only cinnamon and nutmeg for a classic apple cinnamon flavor, or you can choose to add in a few more spices (like allspice, ginger, and cardamom) for more of an apple pie or apple crisp flavor! You can also use a store-bought apple pie spice blend if you have one on hand.
HOW TO MAKE VEGAN BAKED OATMEAL
The best thing about this recipe (besides the flavor of course) is that it’s all prepared in the baking dish! No large mixing bowls or fancy equipment is required – giving you fewer dishes to wash and more time to enjoy your yummy oatmeal.
- Mix or whisk the oats, baking powder, and spices together in a baking dish
- Pour in the wet ingredients and mix well
- Fold in the apples and walnuts, then
- Bake until thick and golden, and enjoy!
If you serve this oatmeal immediately out of the oven, it will be soft and creamy. However, you can also let this baked oatmeal cool completely and thicken, where it can be sliced and divided into on-the-go portions. Either way, this wholesome breakfast treat is sure to satisfy!
VARIATIONS + FLAVOR SUGGESTIONS
This vegan Baked Apple Cinnamon Oatmeal is delicious as-is, but here are a few other twists you can try to spice things up!
- More Fruit: add up to 1 cup of fruit like fresh blueberries, or toss in up to 3/4 cup dried blueberries, cherries, cranberries, or raisins for a chewy (but still fruity) twist
- Low-Sugar: this oatmeal is only slightly sweet as-is, but you can also replace the maple syrup with unsweetened applesauce for a completely sugar-free recipe.
- Added Protein: add in 1-2 servings of your favorite protein powder plus an extra 1/4-1/2 cup of plant-based milk. You can also omit the maple syrup if your protein powder is already sweet.
- Chocolate: toss in up to 3/4 cup of dairy-free chocolate chips for an extra-indulgent (and delicious!) treat
Apple Cinnamon Baked Oatmeal
- 2 medium apples* chopped
- 2 1/2 cups 225 g quick-cooking or rolled oats, gluten-free if necessary
- 2 tablespoons ground flax seed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice optional
- 1/4 teaspoon cardamom optional
- 1/4 teaspoon ground ginger optional
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 1/2 cups 590 ml non-dairy milk of choice
- 1/4 cup 60 ml grade A maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup 50 g roughly chopped walnuts (optional)
- Prep: preheat the oven to 350F. Peel your apples if desired (I did not), then chop them into 1/2" pieces.
- Dry Ingredients: In a 9"x13" baking dish, add in the oats, flax, cinnamon, nutmeg, optional allspice/cardamom/ginger, baking powder, and salt. Whisk or mix well.
- Wet Ingredients: Pour the non-dairy milk over the oats along with the maple syrup, and vanilla. Mix in the milk mixture well, then stir in the apples and walnuts, if using. Make sure the apples are spread evenly throughout the oat mixture.
- Bake & Serve: bake in the middle rack of the oven for 35 minutes, depending on how thick you would like the oatmeal to be. For a “runnier” oatmeal, serve immediately after baking. Otherwise, let the oatmeal cool completely, then slice into bars. Serve as desired, warm or cold; leftovers will keep in the refrigerator for up to 5 days or can be pre-sliced and frozen for up to two months.
- Apples: I used honeycrisp apples for my oatmeal, but granny smith, jonagold, and pink lady apples are also great for baking!
- Oats: Use rolled oats for a chewy texture, and quick-cooking oats for a creamier consistency. I personally prefer to use a 50-50 mix for a hearty and creamy texture!
- Substitutions: maple syrup can be swapped for coconut sugar, agave, or brown sugar. Walnuts can be replaced with pecans, almonds, pepitas, or simply omitted. See the blog post for other recommended flavor variations.