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This vegan apple baked oatmeal is an easy breakfast made with rolled oats, fresh apple, applesauce, maple syrup, and warm cinnamon. It's soft and cozy straight from the oven, then firms up as it cools.
The baked oatmeal without banana is vegan, dairy-free, egg-free, oil-free, and gluten-free when made with certified gluten-free oats. It's also great for meal prep since you can bake it ahead of time and enjoy it warm or cold.
For more apple oatmeal recipes, try oatmeal with applesauce, vegan microwave apple oatmeal, or apple steel-cut oats. For more vegan baked oatmeal recipes, try chocolate baked oatmeal or pumpkin baked oatmeal.
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Recipe features
- Easy to make - Made with simple ingredients in one bowl.
- Apple cinnamon flavor - Fresh apples, applesauce, and cinnamon give it a cozy flavor.
- Vegan and plant-based - Dairy-free, egg-free, oil-free, and gluten-free with certified gluten-free oats.
- Meal-prep friendly - Bake it ahead of time and refrigerate or freeze individual portions.
- No banana - Applesauce adds moisture without mashed banana.
Ingredient notes and substitutions
This vegan apple oatmeal bake uses simple ingredients, but please see the recipe card below for the full list and exact measurements.
Oats - Rolled oats give the baked oatmeal a heartier texture, while quick-cooking oats make them more uniform and easier to slice into cohesive pieces. The texture is still tender, not firm or crunchy like a traditional oat bar. If using quick-cooking oats, start checking for doneness around 28 to 30 minutes. Steel-cut oats are not interchangeable because they require different amounts of liquid and a longer cooking time.
Ground flaxseed - Ground flaxseed is mixed with water to make a flax egg, which helps bind the baked oatmeal without eggs. Make sure to use ground flaxseed rather than whole flaxseeds.
Ground cinnamon - Adds warm cinnamon flavor that pairs well with the apples.
Dairy-free milk - Use your favorite unsweetened plant-based milk, such as almond, cashew, soy, or oat milk.
Unsweetened applesauce - Adds moisture and more apple flavor. Mashed ripe banana can be substituted, but it will add banana flavor and slightly change the texture.
Maple syrup - Sweetens the baked oatmeal. Agave syrup can also be used. If you prefer the oatmeal sweeter, drizzle maple syrup on top before serving.
Vanilla extract - Adds a little extra flavor and complements the apples and cinnamon.
Apple - Use one large apple or about 1¾ cups of diced apples. Dice it into small pieces, about ¼ inch, so they cook evenly. Peeling is optional, and most varieties will work.
Walnuts or pecans - They add crunch and are optional.
Tips
- Once the wet and dry ingredients are combined, transfer the mixture to the baking dish and bake it promptly rather than letting the oats sit and absorb the milk.
- I use an 8x8-inch glass or ceramic baking dish. Lightly grease it or line it with parchment paper. If you use a metal baking pan, the baking time may vary.
How to make vegan baked oatmeal with apples
1. Preheat the oven to 350°F (180°C). Lightly grease an 8x8-inch glass or ceramic baking dish or line it with parchment paper.
2. Mix the 2 tablespoons of ground flaxseed with the 4 tablespoons of water and let it sit for about 10 minutes to thicken while you prepare the remaining ingredients.
3. In a large bowl, stir together the rolled oats, cinnamon, baking powder, and salt.
4. Add the dairy-free milk, applesauce, maple syrup, vanilla extract, and flax egg to the oat mixture. Stir until combined.
5. Fold in the diced apple and chopped walnuts.
6. Transfer the oat mixture to the prepared baking dish and spread it out evenly.
7. Bake for 35 to 40 minutes with old-fashioned rolled oats, or begin checking around 28 to 30 minutes if using quick-cooking oats.
8. Let the baked oatmeal cool for at least 10 to 15 minutes before serving.
Serving suggestions
Apple baked oatmeal can be served warm, at room temperature, or cold. Try serving it with:
- Dairy-free yogurt, fresh berries, or sliced banana.
- Almond butter, peanut butter, cashew butter, hazelnut butter, or sunflower seed butter.
- A drizzle of maple syrup for a little extra sweetness.
- Fresh fruit and coconut whipped cream for a more dessert-like breakfast.
- Vegan fruit salad on the side.
Variations
Keep the basic apple baked oatmeal recipe the same or try one of these simple variations:
- Mashed banana - Replace the applesauce with ½ cup mashed ripe banana. It adds sweetness and banana flavor.
- Raisins - Stir in about ¼ cup before baking.
- Nuts - Use walnuts or pecans, or leave them out for a nut-free version.
- Pumpkin pie spice - Use it instead of cinnamon for a warmer spice blend.
Troubleshooting
Why is my baked oatmeal too soft or mushy?
The baked oatmeal should be soft and tender. If the center looks wet or overly mushy, it may need a little more time in the oven, especially if the apple is very juicy. The middle should be set, but softer than the edges.
Why is my baked oatmeal dry?
It was likely baked too long. Oven temperatures and baking dishes can vary, so start checking for doneness near the lower end of the baking time.
Why does my baked oatmeal fall apart when sliced?
If you use rolled oats, this baked oatmeal with apples is more crumbly than some of my other baked oatmeal recipes. It will also be softer while warm. You can let it cool completely, then refrigerate to firm up more.
Why are my apples still firm?
The pieces may be too large. Dice the apple into small pieces (about ¼ inch) so they have enough time to soften while baking.
Storage and reheating
Refrigerator - Cool completely, then cover and refrigerate for up to 5 days.
Freezer - Cool the baked oatmeal completely, then refrigerate to firm up. Then slice into portions and store in a freezer-safe container, with parchment paper between slices to keep them from freezing together. Freeze for up to 3 months.
Reheating - Enjoy the baked oatmeal cold or microwave refrigerated portions until warmed through. For frozen portions, thaw them overnight in the refrigerator, then reheat in the microwave.
Apple cinnamon baked oatmeal FAQs
Yes, I prefer baking vegan baked oats first, then storing them in the refrigerator for meal prep or freezing individual portions for later. Once cooled, the baked oatmeal becomes firmer and easier to slice. See the storage section above for refrigerator and freezer instructions.
Yes, but I prefer making it the same day. I tested assembling my other baked oatmeal recipes and refrigerating them overnight before baking. The finished baked oatmeals were denser, and I noticed a slightly bitter taste. It also baked faster, so start checking for doneness around 30 minutes. For the best texture and flavor, I recommend mixing and baking it the same day.
No, I leave the peel on, but you can peel the apple if you prefer a softer texture without pieces of apple skin.
Most varieties of apples will work. Choose an apple you enjoy eating since its flavor will come through in the oatmeal. Firmer apples tend to hold their shape better during baking, while softer varieties may blend into the oatmeal more.
Bake until the edges are firm and the center is set but still slightly softer than the edges. There shouldn't be liquid pooling in the middle. The baked oatmeal will firm up as it cools completely, and even more so after being refrigerated.
Related recipes
- Lemon Blueberry Baked Oatmeal Cups
- Blueberry Oatmeal Cups
- Orange Cranberry Oatmeal Bars
- Pumpkin Baked Oatmeal
If you like the recipe, feel free to rate it and leave a comment. For more simple vegan breakfasts, check out all my oil-free vegan breakfast recipes.
Recipe
Vegan Apple Baked Oatmeal
- Total Time: 45 minutes
- Yield: 6 1x
- Diet: Vegan
Description
Vegan apple baked oatmeal with fresh apples, applesauce, maple syrup, and cinnamon. An easy, egg-free, oil-free breakfast for meal prep.
Ingredients
- 2 tablespoon ground flaxseed (+ 4 tablespoons water)
- 2 cups (200 g) old fashioned oats or 2 cups (170 g) quick-cooking oats
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 ⅓ cups (315 ml) dairy-free milk
- ½ cup (120 g) unsweetened applesauce
- ¼ cup (60 ml) maple syrup
- 1 teaspoon vanilla extract
- 1 large apple, diced into ¼-inch pieces (about 1¾ cups)
- ⅓ cup (37 g) chopped walnuts or pecans
Instructions
- Preheat the oven to 350 F (180 C). Lightly grease or line an 8 x 8 inch glass or ceramic pan with parchment paper.
- In a small bowl, make the flax egg by mixing the 2 tablespoons of ground flaxseed with 4 tablespoons of water. Let it sit and gel for 10 minutes while you prep the rest of the ingredients.
- In a large bowl, mix the rolled oats, ground cinnamon, baking powder, and salt.
- Add the dairy-free milk, applesauce, maple syrup, vanilla extract, and flax egg to the oat mixture. Stir until combined.
- Fold in the diced apple and walnuts (or pecans).
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Bake for 35 to 40 minutes with old-fashioned rolled oats, or begin checking around 28 to 30 minutes if using quick-cooking oats. The edges should be firm and the center set but still softer than the edges.
- Let the baked oats cool for 10-15 minutes before serving.
- Serve warm, at room temperature, or cold.
Notes
Be sure to use ground flaxseed to make the flax egg.
I use a glass or ceramic baking dish; if you use a metal one, the baking time may vary.
Place the uncooked mixture promptly into a preheated oven before the oats start to soak up the dairy-free milk.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: bake
- Cuisine: American
Emily says
I made it for meal prep this week, and there's no need to warm it up. It's delicious cold!
Allie says
I'm glad you enjoyed it, I like it cold too!