Baked Oatmeal is delicious for breakfast or as a snack bar (when cooled). Baking the oatmeal results in a spongy texture much like bread pudding. It’s easy to make and customize with your favorite non-dairy milk, fresh or dried fruits, and spices.
Traditional baked oatmeal, an Amish creation, usually calls for eggs, butter, cow’s milk, salt and sugar. My recipe uses none of these ingredients, and is simple, healthy, and bakes up quickly. The variations are endless when it comes to the types of non-dairy milk, fresh and dried fruit, and spices you can use. The recipe does not call for any added sweetener aside from the raisins and apples, but see “Notes” below if you’d like a sweeter version. If you come up with a great combo, please leave a comment below. Thanks!
Ingredients
2½ cups rolled oats (Old Fashioned or quick cooking)
1¾ cups non-dairy milk
1 large apple, cored, skin on, and chopped into thin pieces (1½ cups)
½ cup raisins
1½ teaspoons cinnamon
½ teaspoon nutmeg
Instructions
1. Preheat oven to 375 degrees. In a medium bowl, mix all ingredients together with a spoon.
2. Spread into an 8×8-inch square baking pan lined with parchment paper (or use a silicone pan), and bake uncovered for 30 minutes, until lightly browned on top. Spoon out portions while warm for breakfast, topped with non-dairy milk (and cut up fruit if you like), or let cool and cut into snack bars.
Preparation: 10 minutes
Baking: 30 minutes
Serves: 4 to 6 for breakfast, or makes 12 to 15 bars.
NOTES
Sweeter Baked Oatmeal: To make a sweeter baked oatmeal or snack bar, soak 6 medjool dates (or 12 deglet; about 3 ounces), pitted and chopped in the non-dairy milk to soften (15 to 30 minutes). Blend until smooth.
Strawberry-Cardamom Baked Oatmeal: Instead of the apples and raisins, add in 1½ cups sliced strawberries and 1/4 teaspoon ground cardamom, a lovely combination. Make this version unsweetened or with dates.
Other fruit options: Also try sliced pineapple, bananas, pears, raspberries, and/or blueberries.
Above: With cinnamon and grated nuts on top, and homemade almond milk.
Above: After cooling, Baked Oatmeal can be cut into handy snack bars to take traveling, hiking or for breakfast on the run. Kids will love them!
Above: For the version in this photo I used quick oats, which results in a more refined texture (I used Old Fashioned rolled oats in the photo below); both types work great.
Above: This is the Strawberry-Cardamom Baked Oatmeal, made with Old Fashioned rolled oats (not quick), and cut into bars after cooling.
Above: The three most commonly used types of oats (L to R): steel-cut, Old Fashioned, and quick-cooking. I’ve not tried steel-cut with this recipe, but if you try it, let me know how it works out. If you only have Old Fashioned but you want “quick,” just pulse the Old Fashioned in your food processor briefly until the pieces resemble the above “quick” oats.
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I made this for breakfast today, and oh my lawdy dee was it good! I didn’t have enough almond milk so I added some water and unsweetened applesauce and blended that up with about 8 dates and some vanilla extract. And then I used a couple chopped dates since I didn’t have raisins, and it turned out great! It reminds me of the unhealthy but amazing apple crisp flavor except with an oatmeal consistency. I’m finishing the rest off for lunch!
Thanks for all of your amazing recipes, you really make eating vegan and enjoying it so much easier!
Wow, great substitutions, Anna! Thanks for the comment!
I made your unsweetened Strawberry-Cardamom Baked Oatmeal version and it was so good! My 4-year old son and I ate the entire dish between the two of us. And it was quick to pull together, baking while I fed my 1-year old.
I will definitely be making this again!
Thanks for the comment, Desiree! Cute image!
Can’t wait to try this!
Made this today using apples and banana. Absolutely delicious and so easy!!
Oh good! Thank you for the comment Monica!
I made this last weekend, and it turned out well and was so tasty! Thank you for sharing!
With the strawberry cardamom version, do you leave in the cinnamon and nutmeg?
I don’t, but you could.
I’ve made this a few times now, substituting the apples and raisins with blueberries and chopped softened dates–delicious! I also add 2 tsp sugar to suit my taste. My entire family loves to eat these as bars for a snack or for breakfast.
Will definitely give it a try .
I have this in the oven right now – in preparation for watching The Great British Bake Off this evening on TV! I didn’t have quite enough oats, but by empyting out my museli container I had just enough in total
This would be yummy made with prunes and spices – like a Xmas-flavoured bread pudding :!
So glad I found your site! New to whole food plant based eating…going on 6 months. This oatmeal looks devine!
Very good! Opted for the blended dates in the soy milk and it’s perfect!
I didn’t have raisins so I substituted 1/2 cup of banana. I love the texture of this recipe.
Oooh, the banana sounds like a really good option! I have to try that next time!
Kathy – loved this recipe! I combined your versions: used the blended dates in unsweetened coconut milk, added the 1/4 tsp cardamom, and left in the raisins. Yumm-mmm-mmm! New favorite…
New favorite way to make oatmeal! I used your recommended cardamom, added the dates, 1 grated apple, 1 chopped banana. Oh so good! Love the cardamom flavor! Thanks for all your fabulous recipes~!
hi Kathy, just want to clarify one item on the recipe, do you add the milk in with the other ingredients in the oven? Or do you add the milk AFTER the oatmeal mixture has been dry baked? Thanks..
With the other ingredients, everything together before it bakes.
Thats good for breakfast ? how about the calories ?
Yes, it’s just like oatmeal but baked. I don’t calculate calories, but you can at Cronometer.com if you like.