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This Cinnamon Apple Baked Oatmeal skips the eggs and dairy milk, so it’s vegan and bakes up tender. Ground flaxseed holds it together, and toasted pecans, juicy apples and warm cinnamon do the rest.
I bake a pan on Sunday and cut it into squares. That way, breakfast is ready before an early run. For more cozy fall recipes, browse my Fall Meal Plan that features this for breakfast.
Why You’ll Love It
- No eggs or dairy milk. The recipe is vegan and dairy-free, with almond milk in the batter.
- Hearty and filling. Each serving has 6g of fiber and 6g of protein, thanks to oat flour, rolled oats and pecans.
- Sweetened with maple syrup and coconut sugar. Each serving has 18g of sugar from maple syrup, coconut sugar and apple, so it includes added sugar.
- Make-ahead friendly. Bake one pan, then reheat squares for easy mornings.
Baked Oatmeal Ingredients
The full list is in the recipe card below. Here’s what each key ingredient brings to the baking pan.
- Oat flour and rolled oats: Pulsing the rolled oats and mixing in oat flour keeps the squares soft and tender. For a gluten-free pan, choose certified gluten-free rolled oats.
- Ground flaxseed: Whisked into the wet mixture and rested for five minutes, ground flaxseed replaces the eggs.
- Unsweetened applesauce: It adds moisture and gentle sweetness. Try my Slow Cooker Applesauce if you want homemade.
- Raw pecans: Toast them for 3 to 5 minutes first. Then they bake into a rich, nutty layer under the oatmeal.
- Maple syrup and coconut sugar: Pure maple syrup sweetens the batter and finishes the pan. Coconut sugar and optional extra cinnamon go on top before baking.
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How to Make Cinnamon Apple Baked Oatmeal
- Toast the pecans. Preheat the oven to 375°F and grease a 9-inch square baking dish. Next, toast the pecans on a rimmed baking sheet for 3 to 5 minutes.
- Mix the wet ingredients. Whisk the almond milk, maple syrup, applesauce, half the diced apple, flaxseed and vanilla. Then let it sit for 5 minutes.
- Mix the dry ingredients. Pulse the rolled oats in a blender or food processor until chopped. Then stir them with the oat flour, cinnamon, baking powder and salt. Pour in the wet mixture and stir until combined.
- Layer and bake. Spread the pecans across the bottom of the dish, then pour in the oatmeal mixture. Top with the remaining apple, coconut sugar and extra cinnamon. Bake for 45 minutes, until golden. Cool for 5 minutes, then drizzle with maple syrup.
More Oatmeal Recipes to Try
Looking for more oatmeal ideas? Try these plant-based recipes next:
- 9 Quick Oatmeal Recipes for Breakfast: quick oatmeal ideas for busy mornings.
- Simple Overnight Oats: a no-bake option you prep the night before.
- Simple Steel-Cut Oats: a hearty, chewy bowl for slower mornings.
Cinnamon Apple Baked Oatmeal (Batch Recipe)
Jen HansardVideo
Ingredients
- 1 cup oat flour
- 2 cups gluten-free rolled oats
- 1 cup raw pecans chopped
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon sea salt, unrefined
- 2 cups almond milk
- ½ cup pure maple syrup
- 2 tbsp ground flaxseed
- 2 teaspoons pure vanilla extract
- ½ cup applesauce unsweetened
- 2 apples diced and divided
- 3 tbsp coconut sugar
Instructions
- Heat the oven to 375 °F. Grease a 9-inch square baking dish.
- Spread the pecans on a rimmed baking sheet and toast until fragrant, 3 to 5 minutes.
- In a medium bowl, whisk together the almond milk, maple syrup, applesauce, flaxseed, vanilla and half of the diced apples. Let sit for 5 minutes.
- Pulse the rolled oats in a blender or food processor until chopped. In a large bowl, mix the chopped oats, oat flour, cinnamon, baking powder and salt. Pour in the wet ingredients and stir to combine.
- Spread the toasted pecans evenly over the bottom of the baking dish. Pour the oat mixture over the pecans and top with the remaining apples, the coconut sugar and a sprinkle of extra cinnamon, if desired.
- Bake until the top is golden, about 45 minutes. Let cool for 5 minutes, then drizzle with more maple syrup, if desired, and serve.
Recipe Notes
- Storing: Let the pan cool completely, then refrigerate the squares in an airtight container for 4 to 7 days or freeze for up to 3 months. Reheat in the microwave until warm.
- Nut-Free: Walnuts or cashews can replace the pecans. For a nut-free pan, use pumpkin seeds instead and swap the almond milk for oat milk.
- Gluten-Free: Use certified gluten-free rolled oats and oat flour.
- Apple Tip: Use a firm apple that holds its shape while baking, such as Honeycrisp or Granny Smith.
Nutrition
Common Questions
Yes. Bake it, let it cool completely, and refrigerate the squares in an airtight container for 4 to 7 days. Then reheat a square in the microwave until warm.
Yes. Freeze the cooled squares in an airtight container for up to 3 months. Then warm each square before serving.
Yes. A flax mixture takes the place of eggs, and almond milk takes the place of dairy milk. The whole recipe is plant-based.
It can be. Oats are naturally gluten-free, but they often pick up gluten during processing. Choose certified gluten-free rolled oats and oat flour.
Yes. Walnuts or cashews replace the pecans. Cashew milk, oat milk or cow milk all replace the almond milk. However, cow milk means the pan is no longer dairy-free.
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