Apple Cinnamon Baked Oatmeal is the definition of vegan comfort food. Easy to toss together and perfect for lazy weekend mornings. Or make ahead for something warm and hearty during the week.
In the background plays “Every day is like Sunday” by Morrissey
Yes, another take on vegan baked oatmeal. Please understand me, baked oatmeal is my favorite thing. It is so multipurpose. It is warm and comforting for those weekends when you want to stay in your PJs a little longer than you should. But also relatively quick to prepare, so you can do this on a busier day. AND, it is even perfect for meal prep for the busy week ahead.
Baked oatmeal reheats wonderfully on busy weekday mornings. One serving at a time.
And lately, COVID days I’m calling them, I have a little bit more time every morning. No commute is kinda nice. And real breakfast has become a thing.
How to make vegan apple baked oatmeal
The ground flaxseed helps thicken up the oats and is used as a replacement for an egg or two often found in baked oatmeal recipes. Let the flaxseed sit in the plant milk for a few minutes (while the oven warms up and you chopped the apples) so it has a chance to thicken up a bit before adding the remaining ingredients.
This recipe uses 1 tablespoon of ground flax in place of 1 egg. If you want sturdier baked oatmeal – something that will almost cut and sorta hold its shape – use 2 tablespoons.
Leftovers reheat nicely for breakfast the next day. My kids have been known to pack them into their lunches too.
I like pecans in this version of baked oats. Apples, cinnamon, and pecans are a classic combination. And I like the crunch from just a few pecans.
Use your favorite kind of apple for this recipe. I often buy Royal Gala or Pink Lady for eating. So that is what I used here. The number of apples you need will depend on their size. I used 4 small apples to get about 3 cups of peeled and chopped.
Banana just adds a little bit of extra natural sweetness.
Use oldfashioned, large-flaked oats. Not instant or quick oats. Definitely do not use steel-cut oats. Cooking times and liquid quantities would be very different in each case.
Sprinkle the top with cinnamon and sugar before baking for a little extra somethin’!
I like these corningware dishes for this type of baked casserole. This is set and comes with a 2.5 Qt oval casserole with a storage lid so if you are making this ahead you can store and bake in the same dish.
Apple Cinnamon Baked Oats
- 1 Tablespoons ground flaxseed
- 1-1/2 cups of non-dairy milk I used almond
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 3 cups chopped apples peeled
- 1 banana, chopped
- 1-1/2 cups old-fashioned oats
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoons baking powder
- 1/4 cup pecans
- 2 tsp white sugar sprinkled on top before baking
- 1/2 tsp ground cinnamon sprinkled on top before baking
- Preheat oven to 350
- Spray an 8×8 or 2.5Qt oval casserole dish with cooking spray.
- Directly in the casserole dish, mix together flaxseed, milk, brown sugar, and vanilla. Set aside while you peel and dice up the apples and banana.
- To the casserole dish add oats, cinnamon, salt, baking powder, banana, apples, and pecans. Stir to mix and evenly distribute. Sprinkle 2 tsp of white sugar and 1/2 teaspoon of ground cinnamon over the top of oatmeal and place casserole in a 350-degree oven.
- Bake until the top is golden brown and firm throughout, about 35 minutes. Serve with extra maple syrup and maybe milk for the top. Leftovers reheat nicely the next day.