Apple Cinnamon Baked Oatmeal

5 from 8 votes

Enjoy as an easy weekend breakfast or bake at the beginning of the week for a prepped ahead week of nutritious breakfasts. This is an easily loved recipe that tastes much more gourmet than the time it takes to bake!

Prep Time10 mins

Cook Time50 mins

Total Time1 hr

Course: Breakfast

Cuisine: Plant-Based, Vegan

Keyword: autumn recipe, banana free recipe, spring recipe, winter recipe

Servings:

Calories: 450kcal

Author: Simple Green Smoothies

Equipment

oven

Ingredients

1 cup oat flour
2 cups rolled oats
1 cup pecans roughly chopped
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon sea salt
2 cups almond milk
½ cup maple syrup
2 tablespoon ground flaxseed ground
2 teaspoons vanilla extract
½ cup applesauce unsweetened
1 apple diced (leave skin on)
3 tablespoon coconut sugar

Instructions

Preheat oven to 375 degrees F. Grease a 9-inch square baking dish.
Once the oven has preheated, toss the pecans onto a rimmed baking sheet and lightly toast for 3-5 minutes, or until fragrant.
In a medium bowl, whisk together almond milk, maple syrup, applesauce, ½ of the diced apples, ground flaxseed and vanilla. Let sit 5 minutes.
Add rolled oats to blender or food processor and pulse until chopped.
In a large bowl, mix oat flour, blended rolled oats, cinnamon, baking powder and salt.
Pour wet ingredients into the large bowl of dry ingredients and stir.
Add roasted pecans to bottom of greased baking dish, spread out evenly across bottom.
Pour oatmeal mixture evenly into greased baking dish (over top pecans) then top with remaining diced apples, coconut sugar, and additional cinnamon (optional).
Bake for 45 minutes, or until the top is nice and golden. Remove from oven and let cool for 5 minutes.
Drizzle with maple syrup before serving.

Video

Notes

You can swap pecans for walnuts or cashews
Almond milk can be swapped with cashew milk, oat milk or even cow milk, if preferred

Nutrition