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Warm, cozy, not-mushy, and great for meal prep, this Vegan Apple Cinnamon Baked Oatmeal suits you if you love baked apples or want something to eat on the cold days as I do.
Vegan Apple Cinnamon Baked Oatmeal
These few months I’ve been switching my breakfast options between soy yogurt, smoothie bowls, and overnight oats. Yet these few days that I found the days start to get cold, so I want something warm and new, and that’s the moment when I think of baked oatmeals. The thought is followed by what to add to it. The answer is Apples. So here we go.
Some traditional baked oatmeals use eggs and butter, which will definitely not near my hands anymore. This time we’re going to make a Vegan Apple Cinnamon Baked Oatmeal, which is also gluten-free and sweetened with maple syrup.
I’ve actually made baked oatmeals a few times before, but the results were too mushy for my liking. So I’ve tested a few times and adjust the ratio. This time we’re going to make a delicious, warming, and not-so-mushy baked oatmeal, which still has the biting texture from the rolled oats and sweet, nutty flavors from the apples, raisins, and walnuts.
Before I get into it, I want to emphasize the oats used in this recipe. We’re going to use rolled oats, aka old-fashion oats. If you use instant oats, which is more common in Taiwan, it may get too mushy. But if you prefer that way, I’m no one to hold to back from trying, but just be aware of that. And if you still not sure the differences, you can read this post Rolled Oats VS. Instant Oats.
And let’s talk about apples. Why I choose apples? Because it’s one of the rare fruits that I adore after cooked or baked. If you’ve read my Vegan Apple Pie or Vegan Apple Crisp, you might already know my love for these little red cutties.
I used to order Apple pies for dessert at restaurants before I became a vegan, so it’s really true love. The flavor and aroma of baked apples also make me feel cozy and autumn vibes.
Baked oatmeals are usually made in “big-dishes.” If you, like me, usually make food only for myself, don’t worry. Baked oatmeal is a great idea for make-ahead / meal prep.
Store the leftover in the fridge or freezer and reheat it in the oven in the morning or whenever you like. If you store it in the freezer, it’s better to move it to the fridge the night before so it can be reheated sooner.
Because the color of baked apples and walnuts are similar, I also add some dried cranberries, raisins, and almond flakes to bring up more texture and flavor.
Even though I was full and it’s already been late in the afternoon after I finished baking it, I still couldn’t help but took some bite because it really smelled so good.
It’s not so mushy and actually I can scoop out a big chunk onto the plate to find some apple chunks and raisins inside.
After baked, the oats carry a toasty aroma that I love so much. With apples and walnuts, this baked oatmeal really makes me feel warm, cozy, and satisfied.
Even though there’s cinnamon in this oatmeal recipe, the cinnamon flavor is not so prominent. If you love cinnamon as I do, you might want to add more cinnamon before serving. Or, if you’re not a fan of cinnamon, you can skip it, but I still recommend adding a little bit or you can try to use Ceylon cinnamon, which is milder than common Vietnamese cinnamon.
I like to bake my oatmeal like this, not so mushy and still a bit chunky. So even when I feel like some liquidity texture of baked oatmeal, I still can add a dash of almond milk to enjoy it rather than make a big batch of mushy oatmeal at once.
When I want some cozy and warm breakfast/snack, I think of this Apple Raisin Baked Oatmeal. And since it’s freezer-friendly and totally great for meal prep, you can make it ahead and enjoy it whenever you like.
全素肉桂蘋果烤燕麥 Vegan Apple Cinnamon Baked Oatmeal (Gluten-free)
- 1 Tbsp chia seeds 奇亞籽
- 3 Tbsp water 水
- 105 g (a heaping cup) rolled oats 傳統燕麥片
- ½+¼ tsp ground cinnamon 肉桂粉
- ⅛ tsp ground cardamom 肉荳蔻粉
- ½ tsp baking powder 泡打粉
- ¼ tsp salt 鹽
- 120 ml (½ cup) almond milk 杏仁奶, 自製食譜見註
- 2 Tbsp coconut oil 椰子油, melted 融化
- 2 Tbsp maple syrup 楓糖漿
- ¼ tsp vanilla extract 純香草
- 1 medium apple 中型蘋果, Chisa, Gala or Honeycrisp, cored/peeled if not organic 去核,若非有機去皮
- 35 g (¼ cup) walnuts 核桃, roughly chopped 略切
- 2 Tbsp raisins 葡萄乾
- 2 Tbsp dried cranberries 蔓越莓乾
- 1 Tbsp sliced almonds 杏仁片
- 將烤箱以 165 C / 325 F 預熱
- 將蘋果切成丁塊，與 1 Tbsp 葡萄乾、1 Tbsp 蔓越莓一同拌入烤燕麥糊碗中，混合均勻
- 將混合糊填入1個 9 吋烤盤內，鋪平，加上剩下的葡萄乾、蔓越莓乾，與杏仁片於表面點綴
- 放入烤箱，烘烤 30-40 分鐘，至表面呈金黃
- Preheat the oven at 165 C / 325 F.
- In a small bowl, mix the chia seed and water to make the “chia egg”. Set aside.
- Dice the cored apples, and add them to the oatmeal mixture along with 1 Tbsp of raisin and dried cranberries each. Stir to incorporate.
- Transfer the mixture to a 9" pie pan or baking dish, spreading out evenly. Add the left raisins and dried cranberries, and sliced almond tops.
- Move into the preheated oven to bake for 30-40 minutes until golden.
- Remove from the oven and serve warm.