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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.

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

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

Find it online: https://thefamilycooking.com/vegan-apple-baked-oatmeal/