This recipe for oven-baked apple cinnamon oatmeal is a nourishing, filling way to start the day. With soft cinnamon-y apples, rolled oats, chia seeds, and plant-based milk, this recipe comes together easily. Healthy and entirely vegan, make this ahead of time to enjoy throughout the week! Recipe yields 4 servings.
What’s better than eating something that tastes like a warm, comforting hug for breakfast? I honestly can’t think of anything.
Unless, of course, you know that this plant-based breakfast is also healthy while also being super delicious. Then it’s even better!
Yes, this oven-baked oatmeal takes a little longer than your average bowl of oats, but I like to see it as a delicious make-ahead healthy breakfast since there are four servings in one recipe!
Plus, baking the oats means the oats turn out almost cake-like, which isn’t the cake with stovetop oats! It’s one of those healthy vegan breakfast recipe ideas that I just can’t stop making, especially when I have a busy schedule.
AND, as a Dietitian, I love that they’re a great source of fiber, protein and healthy fats (just like my Lemon Coconut Chia Pudding!), meaning you’ll feel fuelled all morning!
Looking for more healthy, easy breakfast recipes that can be made ahead of time? Try my Vegan Egg Bites or Easy Vegan Breakfast Cookies!
Baked Oatmeal Main Ingredients
Oats: Oats are such a good source of soluble fiber, which helps to ensure regular bowel movements! It’s also a great source of plant-based iron and even has some protein in it.
Apples: I’m partial to honey crisp for this recipe because of their sweetness, but feel free to use whatever kind of apples you like or have on hand! And if you can, I encourage you to keep the skin on in this recipe since the skin is packed with gut-healthy fiber!
Cinnamon: Apples and cinnamon are a match made in heaven. I love how cinnamon adds natural sweetness without sugar (although we do add maple syrup to this recipe, too!).
Plant-based milk: I love using soy milk in this recipe since it’s packed with plant-based protein (8 grams per cup, to be exact!). If you opt for fortified plant-based milk (which I always recommend), it’ll also be a great source of calcium and vitamin D.
Maple Syrup: Maple syrup adds a delicious sweetness to this baked oatmeal along with a rich flavor. It’s definitely my sweetener of choice for oats, but feel free to use whatever sweetener you like!
Omega-3 rich seeds: I’ve opted for chia seeds in this baked oatmeal since they’re packed with omega-3 healthy fats, calcium and protein, but feel free to replace with flax seeds or even hemp seeds if you prefer! You could even top the oatmeal with some nuts, like walnuts, for an extra crunch!
What Type of Oats Should I Use?
Just like in my Vegan Carrot Cake Oatmeal, I used large flake oats in this recipe, but you could totally use quick-cooking instead! If you choose to use quick-cooking, I recommend reducing the cooking time to ~15-20 minutes and checking on the baked oats periodically, since they’ll cook… well… more quickly!
How to make Apple Cinnamon Baked Oatmeal
- Preheat your oven to 375 F and grease your baking dish- I’ve used a cast iron pan, but feel free to use whatever baking dish you have on hand! If you don’t want to grease your baking dish, use parchment paper.
- Combine all of the dry ingredients. This will help to make sure all ingredients are completely incorporated!
- Add the wet ingredients and mix thoroughly. Aim to have all ingredients coated with the wet ingredients.
- Add the mixture to your baking dish, and smooth the top to ensure the baked oatmeal cooks evenly.
- Bake until the edges of your oatmeal are golden brown and all of the liquid has absorbed into the oats- This is the part where your whole kitchen will smell absolutely heavenly!
- Serve and enjoy! I love topping this baked oatmeal with some extra chopped apples, a drizzle of maple syrup, and a glug of plant-based milk, but feel free to add whatever you like!
- Store the leftovers (if you have any!) in the fridge to eat throughout the week.
Storing Leftovers
This baked oatmeal stores great in the fridge, making it a perfect quick and easy breakfast option! Try making a tray of it over the weekend and eating it throughout the week. All you have to do is warm it up and add a splash of plant-based milk to add a little bit of moistness (totally optional!).
Connect with Lauren
I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below. You can also find 60 other delicious, easy plant-based recipes in my cookbook, The Simple Vegan Kitchen!
Also, be sure to take a photo and tag me at @tastingtothrive_rd so I can re-share on my stories! Don’t forget to follow me on Instagram, TikTok, and Pintetrest so you never miss a new recipe or blog post.
Apple Baked Oatmeal with Rolled Oats (Vegan)
Equipment
- Oven safe dish
Ingredients
- 2 cups rolled oats
- 2 cups plant-based milk of choice I like soy or oat milk
- 1/4 cup maple syrup
- 1 large apple chopped
- 1/4 cup chia seeds
- 1 tbsp ground cinnamon
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 375°F. Grease a baking dish with coconut oil or line with parchment paper.
- Combine rolled oats, chia seeds, cinnamon, baking powder and salt in a large bowl and stir until well combined.
- Add plant-based milk, maple syrup, chopped apples and vanilla extract to dry mixture. Stir to combine.
- Pour oatmeal mixture into baking dish and smooth to create an even top. Bake for 25-30 minutes, until edges are slightly golden brown and all liquid has absorbed into oats.
- Serve with an extra drizzle of plant-based milk, maple syrup, some chopped apples and enjoy!
Did you try this recipe? Make sure to leave a review, take a photo and tag me on Instagram at @tastingtothrive_rd so I can see!
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