Vegan Apple Cinnamon Baked Oatmeal is made with heart-healthy whole grain gluten-free oats and apples, is naturally sweetened, and is easy to make. This recipe is perfect for single or double servings but can easily be doubled or tripled to serve more. Enjoy it for breakfast or a healthy afternoon snack!
I’m so excited that September is finally here!
My heart has been heavy this week for all the people in Texas that were affected by Hurricane Harvey, and although I haven’t really mentioned much on social media or on the blog, I have been keeping up with the news and praying for everyone there.
I’m sure the rest of you who don’t live in Texas like me can relate to way it feels to feel helpless in the face of a national disaster, but I’ve been so encouraged by the way the entire country has been so gracious and giving.
So due to the week’s events and a busy week in general, I decided to celebrate the weekend and relieve some of my stress and built-up emotions with one of my favorite activities… baking!
I love to bake; it’s such a stress reliever for me and always has been. My daddy’s birthday was also this weekend, and although he has been gone since 2010 when he passed unexpectedly, I still celebrate his birthday every single year.
His birthday was yesterday (on Saturday, the 2nd), so I decided to bake a recipe to share with you to celebrate both his life and the first beautiful fall day here we had!
If you have read my blog for any amount of time, you probably already know how much I love fall and look forward to it each year. I’m my happiest in the fall season and it happened to be my Dad’s favorite time of year too.
The weather has been just wonderful here in SC this weekend with cooler temps and clearer skies, so in light of the arrival of September, the weather, and my dad’s birthday, I knew something fall-inspired was in order for today’s recipe.
Vegan Apple Cinnamon Baked Oatmeal is made with organic Gala apples, gluten-free oats, cinnamon, and a few other simple ingredients. It’s healthy, filling but not heavy, and absolutely delicious with so many awesome flavors!
My dad loved apples and baked goods made with apples. In fact, about a year before he died I had helped him start eating healthier foods and his daily breakfast was a giant red apple and a handful of raw almonds. This made me happier than anyone could imagine since my Dad had never really been a healthy eater.
Apples are also great to eat during the fall season because they’re a natural source of the antioxidant quercetin, which can help combat some of the effects of seasonal allergies and help fight free radicals. Apples are also great for the liver to aid in natural detox, not to mention they’re a great source of fiber, as you already know.
Apples’ high soluble fiber content can help provide satiety as well as reduce high cholesterol levels, and they’re amazing for keeping the skin clear thanks to their high vitamin C and high potassium levels.
I’ll admit, I try to only buy organic apples since they’re one of the top foods contaminated with pesticides unless I visit a local apple farm where I know they don’t use harsh chemicals.
But apples are only a small part of this recipe!
I also used some of my favorite ingredients from Bob’s Red Mill in this recipe that I absolutely adore. Bob’s Red Mill just updated their packaging on so many of my favorite ingredients they make and I couldn’t wait to share them with you in this recipe!
Several of Bob’s Red Mill products have also been updated so they have this handy-dandy velcro-style closure on some of their bags. Now you don’t need a clip to seal the bags or have to transfer them to another container! I hope many of their other products also take on this new change, because so far I am loving the packages and how convenient they are.
In my Vegan Apple Cinnamon Baked Oatmeal recipe, I’ve used Bob’s Red Mill Gluten-Free Organic Rolled Oats, Organic Flax Meal, and just a little bit of Organic Coconut Flour (which helps thicken the recipe and is also a great source of fiber and protein). Bob’s Red Mill Chia Seeds could also be used in this recipe in place of the flax seed and is another major favorite product of mine that they make.
I incorporate all of these ingredients into my daily routine as they’re all full of great nutrients that help keep me energized and also keep my body healthy.
Chia and flax are full of omega-3 fatty acids, fiber, protein, vitamins, and minerals. Chia seeds are even a complete protein source, and flax seeds are one of the best sources of heart-healthy phytosterols that enhance the health of the arteries.
I also love coconut flour because it’s low in fat, (and therefore easy on my digestive system), and it’s high in fiber so it helps keep me full and aids in digestion. Not to mention, coconut flour is delicious! It’s basically my go-to flour of choice since you can also use less of it to get the same effect as other types of flour.
I like to use coconut flour with oats because it gives whatever recipe you’re making (even regular oatmeal) a cake-like texture and flavor that is just so good without making the entire recipe taste like coconut. While I love coconut, I know many people don’t, but I still recommend trying it if you’re hesitant because it really adds an incredible texture and excellent soft texture, yet mild flavor. Coconut flour is also one of my Top Healthy Vegan Baking Staples to keep on hand, along with chia and flax.
In this recipe, coconut flour really helps thicken up the texture of the batter and adds an awesome tender-like crumb. Since this is a baked oatmeal recipe, the coconut flour helps it taste more like a mini cake-style muffin than a bowl of oatmeal… which is great!
Bob’s Red Mill is my go-to choice brand for the ingredients I used here, along with so many plant-based products they offer. Not only is their quality impeccable, but I adore everything the company stands for and the way they handle their branding, packaging, and the way they treat their customers.
If you haven’t tried Bob’s out yet, definitely do! Many of Bob’s Red Mill products can be found in supermarkets everywhere, and they make an entire line of gluten-free products if you’re strictly a gluten-free eater. I mostly order Bob’s products from Amazon or from Bob’s Red Mill directly and have never been disappointed.
And I have to say, Bob’s ingredients really made this Vegan Apple Cinnamon Baked Oatmeal recipe shine!
- ¾ cup of gluten-free whole grain rolled oats (I used Bob's Red Mill brand)
- 2 Tbsp. ground flax meal (I used Bob's Red Mill brand)
- 2 Tbsp. coconut flour (I used Bob's Red Mill brand)
- ½ Tsp. baking powder
- 1 Tsp. cinnamon (or apple pie spice)
- ⅓ cup unsweetened apple sauce
- ¾ cup unsweetened almond milk
- 1 Tsp. vanilla extract (or ½ Tsp. vanilla powder)
- 1 Tsp. apple cider or distilled white vinegar
- ½ cup finely diced apple pieces (any variety you like, I used a Gala apple) - or use dried apple pieces if preferred.
- ½ Tsp. pure stevia extract (or you can use 2 Tbsp. granulated maple sugar or pure maple syrup)
- optional: 2 Tsp. chopped pecans (or walnuts)
- Preheat the oven to 350 degrees Fahrenheit.
- Spray 2 small ramekins with non-stick spray. (If you use mini ramekins, you'll get 3 servings. If you use regular sized small ramekins, you'll get 2 large servings.) Set ramekins aside.
- Add the oats, flax meal, coconut flour, stevia (or maple sugar/syrup), baking powder, and cinnamon to a bowl. Stir the ingredients together and sift well.
- Next, add in the applesauce, almond milk, and vanilla to the dry ingredients until everything starts to come together to a thick batter consistency, much like a thick muffin batter. If your mixture looks a little dry, just add a couple tablespoons of water or more non-dairy milk.
- Now fold in the apples (and pecans if using) and stir the mixture until just combined.
- Finally, add the vinegar to the mixture last. The vinegar will react with the baking powder and help the baked oatmeal rise just like eggs do (don't worry, the vinegar flavor cooks off). Stir again just to incorporate.
- Place the ramekins on a baking sheet/pan for 30-35 minutes or until golden brown on top a fork comes out clean.
- Let them cool for 5 minutes and serve. You can also keep these in the fridge for up to a week as well.
*You can also sub chia seeds for the flax meal used in this recipe, but be sure to grind them first into a powder either in a blender or a coffee grinder. Both chia and flax will help bind the recipe together nicely and add healthy fats, although, in oatmeal recipes, I prefer the nutty taste that flax adds. Use whichever one you want, though; both will work.
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I know my dad would have loved this recipe, and I hope that you do too if you decide to try it. Feel free to top it with a drizzle of pure maple syrup for more antioxidants and natural sweetness.
Vegan Baked Apple Cinnamon Oatmeal is a great back-to-school recipe and perfect for make-ahead meals. Feel free to check out my other breakfast recipes here for more ideas, including my Maple-Sweetened Apple Pie Overnight Oats recipe for another easy, healthy, and convenient way to enjoy oats and apples for breakfast.
Have you ever made baked oatmeal?
This post is brought to you in partnership with Bob’s Red Mill, a brand I have loved and used for over a decade. Thank you for letting me share my recipes with you made with high-quality plant-based products by awesome brands that I love!