Apple Cranberry Baked Oatmeal (Vegan)
User Reviews
5
Apple Cranberry Baked Oatmeal (Vegan)
Description
This vegan Apple Cranberry Baked Oatmeal recipe blends gluten-free oats with cored and chopped apples and cranberries, which can be fresh or frozen. The wet ingredients—almond milk, almond butter, maple syrup, coconut sugar, and spices like cinnamon and ground ginger—are whisked into a smooth mixture and poured over the oats and fruit arranged in a baking pan. Chopped walnuts add crunch and nutty contrast when sprinkled on top before baking.
Baking at 375°F produces a warm dish with a moist texture, where the oats absorb sweet and tangy juices from the fruit while softening. The dish is gently spiced and naturally sweetened to offer flavor complexity without dairy or eggs.
It can be assembled ahead and refrigerated overnight without nuts, which are added before baking, allowing convenient preparation. Leftover portions keep well refrigerated for several days and can be reheated in the oven or microwave.
The recipe accommodates substitutions for sugar types and nut preferences and suggests handling frozen cranberries appropriately depending on whether the dish is baked immediately or after refrigeration.
Ingredients
- 2 ½ cups rolled oats gluten-free certified if needed
- 2 apple any sweet variety, cored and chopped
- 1 cup cranberries See Notes re: frozen cranberries, fresh or frozen, 3.5 oz
- 2 cups almond milk unsweetened vanilla
- ⅓ cup almond butter unsalted
- ½ cup maple syrup
- 3 tablespoons coconut sugar Or sub light brown sugar or additional maple syrup, to taste.
- 2 tablespoons arrowroot or corn starch
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt fine sea salt
- ½ cup walnuts chopped, raw; or pecans; 2 oz
Instructions
- If baking now, preheat oven to 375 degrees F (190 C).
- In a medium-size bowl or in a blender combine the milk, almond butter, maple syrup, sugar, starch, vanilla, cinnamon, ginger, and salt. Whisk or blend until smooth.
- Add the oats to a 9-inch square baking pan. Arrange the chopped apple in an even layer on top of the oats, followed by the cranberries. Pour the wet ingredients on top.
- If baking now, sprinkle nuts on top and transfer to oven. If assembling in the evening and baking in the morning, don't add walnuts yet. Cover the dish and refrigerate overnight.
- In the morning, preheat oven to 375 degrees F (190 C), and sprinkle nuts on top. Bake 40 to 45 minutes or until bubbly and hot. Let stand 10 minutes before serving.
Notes
- If using frozen cranberries and baking immediately, thaw them first; if preparing ahead and refrigerating overnight, no thawing is needed.
- Leftover baked oatmeal stores up to four days in the refrigerator and can be reheated in the oven or microwave.
- Sugar alternatives such as light brown sugar or extra maple syrup can be used instead of coconut sugar to adjust sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 62g | 21% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 170mg | 7% |
| Fiber | 8g | 32% |
| Vitamin A | 214IU | 4% |
| Vitamin C | 7mg | 8% |
| Calcium | 257mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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