This simple apple pie baked oatmeal is a perfect healthy breakfast or snack to have on hand ! Vegan, sugar-free and can be made gluten-free.
Let me choose between plain oatmeal and baked oatmeal, I will take baked oatmeal anytime. ( No hate to my fellow oatmeal lover ! )
After making my chocolate banana baked oatmeal for almost every week for months now, I finally try switching things up. As fall is around the corner and apples are in abundance, I came up with an idea to make an apple pie version of it. I was surprised by how good it taste. Super warm and cozy, this is officially my fall go-to breakfast.
🍎 What you will need
- You can make this using quick oats, but use a little less as it can be packed more when measured out.
- Any kinds of apples will work in this recipe, just do not use green apples unless you prefer the baked oatmeal to be tart and sour. Some of my favorite include Fuji, Pink Lady and Red Washington.
- Any nut butter can be use in place of peanut butter. Some of my favourite are almond butter and cashew butter. To make this nut-free, you can use sun butter or even tahini instead.
🔪 How to make
Start by soaking your dates in hot water for 20 minutes to soften them up.
preheat oven to 180c/350f. In a blender, place in your dates, chopped apples and plant based milk. Blend until a smooth paste forms.
Transfer the mixture into a large mixing bowl and add in the cinnamon powder and peanut butter. Mix well before adding in the rolled oats. Stir in the oats and mix until everything is well incorporated.
Transfer the mixture to a lined/ greased 8x8 inch square baking pan and bake it in the oven for 20-25 minutes, or until the top is slightly golden.
Remove it from the oven and let it cool in the pan for about 15 minutes before slicing into it. It is then ready to be enjoyed !
🍽 Ways to serve it
My favorite way to enjoy it is with some warm plant based milk and some freshly chopped fruit. But here are some creative ways to serve it :
- Top it with some pumpkin butter / apple butter.
- Spread some creamy natural peanut butter on it for some extra healthy fat and protein.
- Some freshly made berry compote goes really well with it to.
- Serve it with a generous dollop of your favorite vegan yogurt.
- Drizzle it generously with some coconut flavored almond butter and apple slices.
❄ How to store + freeze
It can last for 3-4 days on countertop, and up to a week in the fridge.
Alternatively, you can choose to freeze it. To do this, first let it cool down then slice it. Then, transfer the oatmeal slices to a large plate / baking tray in a single layer. Place them in the freezer for 1-2 hours, or until they are frozen. Now, you can store them into any freezable containers or ziploc bags of choice.
To reheat frozen baked oats, let them thaw in the fridge overnight. Then, you can choose to heat them up in the oven at 180c / 350f for 10 minutes. Or, you can just heat them up in the microwave for 30-60 seconds.
❔ Commonly asked questions
Yes, you can do this by simply using certified gluten-free oats.
The main difference between rolled oats and quick oats is their size. As quick oats are cut into smaller pieces, you would need slightly less and the texture will be less chunky.
More breakfast oatmeal recipes
- Vegan Chocolate Banana Baked Oatmeal
- Peanut Butter and Banana Breakfast Oatmeal Bars
- Vegan Sugar-free Peanut Butter Granola
- Vegan Almond Milk Crepes
Healthy Sugar-free Apple Pie Baked Oatmeal
- 2 small apples, diced ( about 200g / 7 oz )
- 3 cups rolled oats
- ¾ cup dates
- 1 tsp cinnamon powder
- ½ cup nut / seed butter of choice
- ½ cup plant based milk
- Start by soaking the dates in hot water for 20 minutes to soften it up.
- Preheat oven to 150 c / 350 f. In a high speed blender, blend together the apples, dates and plant based milk until smooth. Transfer it to a large mixing bowl.
- Add in the cinnamon and peanut butter and mix well. Then, toss in the rolled oats and mix until everything is well incorporated.
- Transfer the mixture to a lined / greased 8x8 baking pan. Using a spatula / back of the spoon, smooth out the mixture.
- Bake it in the oven for 20-25 minutes, or until the it is set and the edges are slightly golden.
- Let it cool in the pan for 15 minutes before slicing it up. Serve it with some warm milk of choice.
- To make this recipe gluten-free, use gluten-free oats.
- You can use quick oats in this recipe, but you will need slightly less.
- Any kinds of mild flavour nut / seed butter will work in this recipe. Some of my favourite includes peanut butter, almond butter, cashew butter and sunflower seed butter.
- Store it in the fridge for a week and freeze it to up to 3 months.