Vegan Apple Baked Oatmeal

Why You’ll Love This Recipe

I love Vegan Apple Baked Oatmeal because I get a satisfying combination of soft, chewy oats, juicy apples, and a lightly crisp, golden top in every bite. Cinnamon, maple syrup, and vanilla give the oatmeal plenty of cozy flavor, while the walnuts add a pleasant crunch.

I also appreciate how easy this dish is to make. I mix everything in one bowl, pour it into a baking dish, and let the oven do the work, so I get a hearty breakfast with minimal cleanup and no stovetop stirring.

Another reason I keep this recipe in my breakfast rotation is its flexibility. I can swap the fruit, use different nuts or seeds, and make a big batch to enjoy all week, warm or cold, with a splash of plant milk.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements below.)

For the Baked Oatmeal

• 2 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg, optional
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts or pecans
• 1/4 cup raisins or dried cranberries, optional

For the Wet Mixture

• 1 3/4 cups unsweetened almond milk or other plant milk
• 1/3 cup pure maple syrup
• 1/4 cup unsweetened applesauce
• 2 tablespoons melted coconut oil
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
• 2 teaspoons vanilla extract

For the Apples

• 2 medium apples, peeled if desired and diced, divided
• 1 teaspoon lemon juice
• 1 tablespoon coconut sugar or brown sugar, for the topping

For Serving

• Extra plant milk
• Maple syrup
• Sliced apples
• Vegan yogurt, optional

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish with coconut oil or line it with parchment paper.
2. In a small bowl, I stir the ground flaxseed with the water and let it sit for 5 minutes until thickened.
3. In a large bowl, I whisk together the oats, baking powder, cinnamon, nutmeg, and salt.
4. In a separate bowl, I whisk the plant milk, maple syrup, applesauce, melted coconut oil, flax mixture, and vanilla until smooth.
5. I pour the wet mixture into the oat mixture and stir until combined. I fold in about two-thirds of the diced apples, half of the walnuts, and the raisins if using.
6. I pour the mixture into the prepared baking dish and press it down gently with the back of a spoon so it’s evenly spread.
7. I toss the remaining apples with the lemon juice and arrange them over the top. I sprinkle with the remaining walnuts and the coconut sugar.
8. I bake for 35–40 minutes until the edges are golden, the center is set, and the top is lightly crisp.
9. I let the oatmeal cool for 10 minutes, since it firms up as it rests, then cut it into squares and serve warm with plant milk, maple syrup, and fresh apple slices.

Servings and Timing

I get approximately 6 servings from this recipe.

• Servings: 6
• Prep time: 10 minutes
• Cook time: 35–40 minutes
• Total time: About 50 minutes

The exact baking time depends on the type of oats and my oven, so I check that the center is set and the top is golden rather than relying only on the clock.

Variations

• Apple Pie Baked Oatmeal: I add a pinch of ground ginger and cloves and drizzle the baked oatmeal with a little vegan caramel sauce.
• Apple Cranberry Version: I replace the raisins with dried cranberries and add a little orange zest to the batter.
• Nut-Free Version: I use pumpkin seeds or sunflower seeds instead of walnuts and choose oat milk for the wet mixture.
• Peanut Butter Apple Oatmeal: I swirl 2 tablespoons of peanut butter into the batter before baking.
• Chocolate Chip Version: I fold in a handful of dairy-free chocolate chips for a more dessert-like breakfast.
• Gluten-Free Version: I use certified gluten-free oats to keep the recipe safe for gluten-free diets.

Storage/Reheating

I prefer eating Vegan Apple Baked Oatmeal warm out of the oven because the top is at its crispiest and the apples are at their juiciest when freshly baked.

If I have leftovers, I let the oatmeal cool completely, then transfer it to an airtight container and refrigerate it promptly. I keep it refrigerated for up to 5 days.

For reheating, I microwave a square for 30–60 seconds with a splash of plant milk, or warm it in a 350°F (175°C) oven for about 10 minutes until heated through. I can also enjoy it cold, straight from the fridge.

I can freeze the baked oatmeal for up to 3 months. I cut it into squares, wrap each piece tightly or place them in a freezer bag, and reheat from frozen in the microwave for 1–2 minutes or thaw overnight in the refrigerator.

FAQs

Can I use quick oats instead of old-fashioned oats?

Yes, but the texture will be softer and less chewy. I reduce the plant milk slightly, by about 1/4 cup, and check the oatmeal a few minutes early. I avoid using steel-cut oats, since they won’t cook through in this recipe.

What apples work best for baked oatmeal?

I like Honeycrisp, Granny Smith, Gala, or Fuji. Firm apples hold their shape in the oven, while a mix of sweet and tart apples gives the most balanced flavor.

Can I make this without a flax egg?

Yes. I replace the flax egg with 1/4 cup of extra applesauce or mashed banana. The oatmeal will be a little softer but still delicious.

How can I make it less sweet?

I reduce the maple syrup to 1/4 cup and rely on the apples, cinnamon, and vanilla for flavor. I can also skip the coconut sugar topping.

Can I make it ahead for meal prep?

Yes. I bake it on the weekend and portion it into containers for the week. It reheats easily, which makes it a great grab-and-go breakfast.

Conclusion

Vegan Apple Baked Oatmeal is one of my favorite ways to turn simple pantry staples into a warm, comforting, and satisfying breakfast. Tender oats, cinnamon apples, maple syrup, and crunchy walnuts come together for a dish that feels special but takes hardly any effort.

Vegan Apple Baked Oatmeal

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Warm, cozy vegan baked oatmeal with juicy cinnamon apples, a crisp golden top, and a soft, custardy center. Sweetened with maple syrup and bound with mashed banana, so it needs no eggs or dairy. Easy to make ahead and ready in about 55 minutes.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings
• Category: Breakfast
• Method: Oven
• Cuisine: American
• Diet: Vegan

Ingredients

• 2 cups old-fashioned rolled oats
• 1 1/2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 2 large apples (Honeycrisp, Fuji, or Granny Smith), peeled and diced, divided
• 1/2 cup chopped pecans or walnuts
• 1/4 cup raisins or dried cranberries (optional)

Wet Ingredients:

• 1 large ripe banana, mashed (about 1/2 cup)
• 1 3/4 cups unsweetened oat milk or almond milk
• 1/3 cup pure maple syrup
• 2 tablespoons melted coconut oil, plus more for greasing
• 1 tablespoon apple cider vinegar
• 2 teaspoons vanilla extract

Topping:

• 1 tablespoon coconut sugar or brown sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons chopped pecans

For Serving:

• Warm maple syrup
• Plant-based milk or coconut yogurt
• Sliced apple or fresh berries

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Instructions

1. Preheat the oven to 375°F (190°C). Grease an 8×8-inch (20 cm) baking dish with coconut oil.
2. In a large bowl, whisk together the oats, baking powder, cinnamon, ginger, and salt.
3. In a medium bowl, whisk the mashed banana, plant-based milk, maple syrup, melted coconut oil, apple cider vinegar, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until the oats are evenly moistened.
5. Fold in half of the diced apples, the pecans, and the raisins if using.
6. Pour the mixture into the prepared dish and spread evenly. Press the remaining apples gently into the top.
7. Stir together the coconut sugar, cinnamon, and pecans for the topping and sprinkle over the surface.
8. Bake for 35 to 40 minutes, until the top is golden, the edges are set, and the center feels firm when lightly pressed.
9. Let cool for 10 minutes so it sets, then cut into squares and serve warm with maple syrup and a splash of plant-based milk or a dollop of coconut yogurt.

Notes

• Oats: Old-fashioned rolled oats give the best chewy-yet-tender texture. Quick oats work but bake up softer. Steel-cut oats are not suitable.
• Banana: The riper the banana, the sweeter and better bound the oatmeal. Swap in 1/2 cup unsweetened applesauce if you prefer.
• Apples: Dice into small 1/4-inch (6 mm) pieces so they soften fully. For extra flavor, sauté the apples in 1 teaspoon coconut oil and a pinch of cinnamon for 3 minutes first.
• Gluten-free: Use certified gluten-free oats.
• Nut-free: Replace the nuts with pumpkin seeds or sunflower seeds.
• Make ahead: Bake, cool completely, cover, and refrigerate for up to 5 days. Cut into squares for quick breakfasts.
• Freezing: Wrap individual squares tightly and freeze for up to 3 months. Thaw overnight in the fridge.
• Reheating: Microwave a square for 30 to 45 seconds, or warm in a 350°F (175°C) oven for 8 to 10 minutes.
• Variations: Add a spoonful of almond butter, swap in pears for the apples, or stir in a pinch of cardamom.

Nutrition

• Serving Size: 1 serving (1/6 of recipe)
• Calories: 335 kcal
• Sugar: 20 g
• Sodium: 260 mg
• Fat: 14 g
• Saturated Fat: 4.5 g
• Unsaturated Fat: 8.5 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 6 g
• Protein: 6 g
• Cholesterol: 0 mg