Description
A cozy fall or winter breakfast idea - vegan baked apple oatmeal. This recipe is filling, healthy, and the perfect way to start the day!
Ingredients
Scale
- 2 flax eggs (2 tbsp of flaxseed meal and 6 tbsp water)
- 3 cups rolled oats
- 1 cup brown sugar
- 1 cup dates, chopped
- 2 teaspoons baking powder
- 2 tablespoons whole-wheat flour
- 1/2 cup walnuts, roughly chopped*
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 4 apples, cored and diced into 1"-2" cubes*
- 2 1/2 cups plant milk (I used almond milk)
- 2/3 cups maple syrup
- 2 tablespoons vegan butter, melted
- 2 tablespoons vanilla extract
- 1/2 teaspoon almond extract
Instructions
- First, make your flax egg by combining two tablespoons of flaxseed meal and six tablespoons of water in a small bowl. Stir to combine and let the mixture sit for 5-10 minutes while completing the next couple of steps.
- Butter a 9x11 baking pan and preheat your oven to 375°F.
- In a large mixing bowl, combine all of the dry ingredients (oats, brown sugar, baking powder, dates, flour, walnuts, allspice, ground cloves, cinnamon, and salt).
- In a small mixing bowl, combine all of the wet ingredients (milk, flax egg, maple syrup, melted butter, vanilla extract, and almond extract).
- Add the wet ingredients to your dry ingredients, and mix until well combined. Fold in the diced apples, and then pour the mixture into your baking pan. Top the oatmeal with more apples, nuts, or spices if desired.
- Bake for 30-40 minutes until the top looks golden brown. The oatmeal will still be slightly jiggly, but let it cool for 10-15 minutes before serving and the oats will absorb the excess liquid.
- Serve while hot and top with nuts and seeds, fresh fruit, maple syrup, and/or whipped cream. Store in an airtight container in your refrigerator in an airtight container for up to five days.
Notes
The type of apples you choose is totally up to you! I prefer Honeycrisp, Golden Delicious, or Granny Smith in this recipe, but you really can't go wrong.
If you don't like nuts or are allergic, you can simply omit the walnuts in this recipe to make it completely nut-free.
- Prep Time: 15 Minutes
- Cook Time: 35 Minutes
- Category: Breakfast
- Method: Oven
- Cuisine: Vegan
Nutrition
- Serving Size: A heaping scoopful
- Calories: 425
- Sugar: 59.3g
- Sodium: 180mg
- Fat: 10.4g
- Saturated Fat: 1.5g
- Carbohydrates: 81.6g
- Fiber: 7.7g
- Protein: 5.5g
- Cholesterol: 0mg
