Having oatmeal for breakfast is the perfect way to start your day with energy and happiness. I use to have a huge smoothie first thing in the morning, but if I can’t have it because I’m not at home and I can’t get a blender, oatmeal is my second choice. I also make it when I want something sweet, warm, comforting and easy to make.
The best thing about oatmeal is there are so many ingredients you can use, so you can make new recipe any time you make it. I’m in love with almond butter and coconut oil, if you add just a tablespoon, your oatmeal will be so delicious and creamy.
This is the first time I make baked oatmeal and it’s amazing! I used apples because they’re in season and bananas because they’re one of my favorite fruits.
I prefer to make the traditional recipe on a daily basis, but if you have time or you’ve never tried baked oatmeal before, you need to give this recipe a try!
Tips:
- You don’t have to use oat milk as I did, any other plant milk will work, although you can also use just water.
- Feel free to use other sweeteners, fruits, dried fruits, nuts, seeds, spices or any other ingredient you like.
- If you can’t eat oats, you could try to use quinoa or buckwheat. I want to make an “oatmeal” without oats, so stay tuned! ?
Apple Pie Baked Oatmeal
- Prep: 15 mins
- Cook: 30 mins
- Total: 45 mins
- 2-4 1x
- Breakfast
- Vegan, American
Servings 2-4 1x
This apple pie baked oatmeal is so easy to make, you just need to mix all the ingredients in a bowl, place them in a baking dish and bake until golden brown.
Ingredients
- 1 cup rolled oats (120 g)
- 1 cup boiling water (250 ml)
- 2 diced apples
- 1 sliced banana
- ½ cup raisins (80 g)
- ¼ cup oat milk (65 ml)
- 2 tbsp maple syrup
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
Instructions
- Preheat the oven to 180ºC or 355ºF.
- Place the oats in a bowl and add boiling water (you have to cover the oats). Let stand for about 10 minutes. Then add the rest of the ingredients.
- Mix well and place the oatmeal in a baking dish.
- Bake for 30 minutes or until golden brown.
Notes
- I made this recipe with 2 tbsp ground cinnamon, but as many of you thought it was too much, I’ve changed the recipe to only 2 tsp. If you love cinnamon as much as I do, feel free to add more.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 247
- Sugar: 30.9 g
- Sodium: 14.3 mg
- Fat: 2.3 g
- Saturated Fat: 0.6 g
- Carbohydrates: 57.8 g
- Fiber: 7.6 g
- Protein: 4.5 g
DID YOU MAKE THIS RECIPE?
Please leave a comment below or tag a picture #simpleveganblog on Instagram (or any other social network).
It was super delicious. I did not have raisins, so used some dates. Yummy.
★★★★★
Sounds amazing! So glad you liked it!
I am not sure what I did wrong here but it turned out very claggy! The fruit didn’t bake and was still hard when I removed the dish from the oven after 35-40 mins.. Any tips?
Hi Sophie! Maybe you over is different than our oven! Did you try to bake it more?
This recipe is amazing. Definitely satisfied my apple crumble pie craving. I couldn’t believe how yummy it turned out, simple ingredients and easy to put together. Doubled this recipe and froze the other half. I think I’ll quadruple it next time since I’m probably going to have it every morning. Recipe freezes quite well. I add monk fruit sweetener with vegan butter. Love that it’s so healthy and yummy. Thank you! Excited to try your other recipes.
★★★★★
Hi! Thanks for your kind comment 🙂 I’m so glad you liked it!
very good, and especially delicious, when the flavour of the butter flavoured spread I oiled the pan with comes through. yum! thankyou.
So glad you liked it, Christine 🙂 Have a nice day!
Well as far as ease of preparation and adaptability, it’s great. I used brown sugar instead of maple syrup as that is what I had on hand, and substituted a pear for one of the apples. I also added chopped walnuts. I am waiting for it to finish baking as I type this. More will be revealed:))
So delicious! I subbed in fresh rhubarb for the apple. I changed no other ingredients. I may try adding walnuts next time. I love your recipes losune!
★★★★★
This was quick and easy to make. I added vanilla extract, shredded coconut and coconut sugar. I made them in a muffin pan as individuals. Perfect for a grab and go breakfast or snack.
★★★★★
Hello Helen, that sounds so good 🙂 I am glad you liked it! Have a nice day!
Can you please specify what size baking dish?
Thanks
Hi Laurie! I used a 9 1/4 x 6 x 2 inch or 23 x 15 x 5 cm baking dish, but you can use any other rectangular or square dish you want 🙂
Left out the banana because I was out, but replaced it with dried cranberries and replaced the maple syrup for agave nectar. Me and my kids had a very lovely breaky.
★★★★★
Hi Nelleke! SO glad you enjoyed it 😉
Made this for breakfast today after going for a run on a chilly Fall morning. I was cold and hungry and this hit the spot. So beautifully easy, healthy and delicious. The only bad part is waiting 30ish minutes for it to bake, but alas. Topped it with a berry puree and it was heavenly. Trying this again with peanut butter, because peanut butter makes everything better.
★★★★★
Hi Matt! Sounds great 🙂 So glad you enjoyed it!
I’m not an oatmeal fan, but I love this recipe! The last time I made it I substituted the raisins with dried cranberries. Great to make it on Sunday and enjoy it for breakfast all week long. Thanks for sharing!
Hi Nancy! So glad you loved it 🙂