Can I make the apple baked oats ahead of time?

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.

Can I prepare the oatmeal the night before and bake it in the morning?

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.

Do I need to peel the apples?

No, I leave the peel on, but you can peel the apple if you prefer a softer texture without pieces of apple skin.

What kind of apple is best for baked oatmeal?

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.

How to tell when baked oatmeal is done?

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.

Vegan Apple Baked Oatmeal - Three Little Chickpeas

Description

Vegan apple baked oatmeal with fresh apples, applesauce, maple syrup, and cinnamon. An easy, egg-free, oil-free breakfast for meal prep.

Ingredients

Scale

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

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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