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Baked Oatmeal with Apples & Raisins

May 1, 2014 60 Comments

Baked Oatmeal is delicious for breakfast or as a snack bar when cooled. Baking oatmeal results in a spongy texture, much like bread pudding. It’s easy to make and customize with your favorite fruits and spices.

Baked Oatmeal | StraightUpFood.com

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 nondairy 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.

Print
Baked Oatmeal with Apples & Raisins
Prep time:  15 mins
Cook time:  30 mins
Total time:  45 mins
Serves: 4-6 (or makes 16 snack bars)
 
Ingredients
  • 2½ cups old-fashioned rolled oats
  • 1¾ cups nondairy milk (or water)
  • 1 large apple, cored and chopped (peeled or unpeeled)
  • ½ cup raisins
  • 1½ teaspoons cinnamon
  • ½ teaspoon ground nutmeg
Instructions
  1. Preheat oven to 375°F. degrees. Line an 8x8-inch baking pan with parchment paper.
  2. Stir all of the ingredients (oats, milk, apple, raisins, cinnamon, and nutmeg) together in a medium bowl.
  3. Spread the batter evenly into the pan, and bake uncovered for 30 minutes or until lightly browned. To serve for breakfast, spoon into bowls with a little nondairy milk, To serve as snack bars, allow to cool completely before cutting into 16 squares.
Notes
Instead of an apple, try a banana, pear, or a cup of pineapple, raspberries, strawberries, and/or blueberries.

To further sweeten this dish, blend 2 ounces pitted and quartered dates (3 to 4 Medjool or 6 to 8 Deglet Noor) with the nondairy milk before mixing.

A favorite variation of mine is to substitute 1½ cups of sliced strawberries and ¼ teaspoon of ground cardamom for the apple, raisins, and nutmeg.
Nutrition Information
Serving size: 1/16 recipe, 1 bar Calories: 78 Fat: 1.5g Saturated fat: 0.3g Carbohydrates: 14.7g Sugar: 4.6g Sodium: 4mg Fiber: 2.2g Protein: 2.7g Cholesterol: 0
3.5.3226

Baked Oatmeal | StraightUpFood.com

Above: With cinnamon and grated nuts on top, and homemade almond milk.

Baked Oatmeal |StraightUpFood.com

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!

Baked Oatmeal | StraightUpFood.com

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.

Baked Oatmeal | StraightUpFood.com

Above: This is the Strawberry-Cardamom Baked Oatmeal, made with old-fashioned rolled oats and cut into bars after cooling.

3-oatmeal-types

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.

If you make this recipe and enjoy it, please share a comment below or on my Facebook page. If you’d like to print this recipe, use the green “Print” button near the top-right of the recipe. Learn more about the Straight Up Food Cookbook here. Thank you!

Filed Under: Breakfast, Desserts Tagged With: apple, cardamom, connamon, dates, non-dairy milk, nutmeg, raisins, rolled oats, strawberries

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Comments

  1. Anna says

    May 2, 2014 at 11:23 am

    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!

    Reply
    • Cathy says

      May 2, 2014 at 4:38 pm

      Wow, great substitutions, Anna! Thanks for the comment! 😉

      Reply
      • Marilyn Patterson says

        September 12, 2017 at 9:34 pm

        And walnuts…

        Reply
  2. Desiree says

    May 5, 2014 at 2:21 pm

    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!

    Reply
    • Cathy says

      May 7, 2014 at 11:54 am

      Thanks for the comment, Desiree! Cute image! 😉

      Reply
  3. Sheila Fretwell says

    May 9, 2014 at 7:24 pm

    Can’t wait to try this!

    Reply
  4. Monica says

    May 18, 2014 at 6:32 pm

    Made this today using apples and banana. Absolutely delicious and so easy!!

    Reply
    • Cathy says

      May 18, 2014 at 9:11 pm

      Oh good! Thank you for the comment Monica! 😉

      Reply
  5. Gira Bhakta says

    June 3, 2014 at 1:13 pm

    I made this last weekend, and it turned out well and was so tasty! Thank you for sharing!

    Reply
  6. Annette says

    June 24, 2014 at 11:41 pm

    With the strawberry cardamom version, do you leave in the cinnamon and nutmeg?

    Reply
    • Cathy says

      June 25, 2014 at 5:34 pm

      I don’t, but you could. 🙂

      Reply
  7. Lisa says

    June 29, 2014 at 6:56 am

    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.

    Reply
  8. Abida khan says

    July 12, 2014 at 11:30 am

    Will definitely give it a try .

    Reply
  9. Benyn hweg (@gillcooke) says

    August 27, 2014 at 1:50 pm

    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 :!

    Reply
  10. Chrystaline says

    September 15, 2014 at 10:32 pm

    So glad I found your site! New to whole food plant based eating…going on 6 months. This oatmeal looks devine!

    Reply
  11. Alexandre Amirizian says

    October 7, 2014 at 8:04 pm

    Very good! Opted for the blended dates in the soy milk and it’s perfect!

    Reply
  12. Nikki says

    November 29, 2014 at 9:11 am

    I didn’t have raisins so I substituted 1/2 cup of banana. I love the texture of this recipe.

    Reply
    • Irene says

      December 11, 2014 at 11:15 pm

      Oooh, the banana sounds like a really good option! I have to try that next time!

      Reply
  13. Irene says

    December 11, 2014 at 11:14 pm

    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…

    Reply
  14. kristine says

    January 11, 2015 at 11:01 am

    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~!

    Reply
    • Cathy says

      January 12, 2015 at 12:42 am

      😉

      Reply
  15. shane says

    February 5, 2015 at 5:15 pm

    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..

    Reply
    • Cathy says

      February 6, 2015 at 5:53 pm

      With the other ingredients, everything together before it bakes. 🙂

      Reply
  16. Raja Makan says

    February 12, 2015 at 2:04 am

    Thats good for breakfast ? how about the calories ?

    Reply
    • Cathy says

      February 12, 2015 at 12:23 pm

      Yes, it’s just like oatmeal but baked. I don’t calculate calories, but you can at Cronometer.com if you like. 🙂

      Reply
  17. Share JOYS! Project / Joy Journey 2 Health says

    March 5, 2015 at 10:57 pm

    Looks delish! I think I will add nuts and seeds when I make mine, so as to create a lower-glycemic meal.

    Much appreciated for the inspiration! 🙂

    Reply
  18. Patsy Hagmann says

    March 7, 2015 at 10:35 pm

    Why not low fat milk?

    Reply
    • Cathy says

      March 8, 2015 at 2:29 pm

      Hi Patsy, I don’t use any animal foods (meat, dairy, eggs, fish) on this blog and in my diet personally. For more information on why cow’s milk is not health-promoting, see this article.

      Reply
  19. Sweetpea Green London UK says

    March 9, 2015 at 1:17 pm

    I made this yesterday using apples and blackcurrants, and sprinkled some dry oats and almonds on top before baking. It’s great cut into bars as you suggested, or this morning I cut a bar into large squares and ate as a cereal with cold soya milk. It worked so well I’m about to try a carrot cake version! Grated carrots, sultanas, orange zest, spices and once cooled I may even try spreading a cream cheese on the top – fingers crossed it works! I’m a veggie and just started to explore cutting out refined sugar, so thanks for the inspiration!

    Reply
    • Cathy says

      March 9, 2015 at 1:39 pm

      Great ideas! So creative. 🙂

      Reply
  20. ang says

    April 25, 2015 at 8:17 pm

    has anyone tried the quinoa flakes

    Reply
  21. Catherine Zimmerman says

    May 16, 2015 at 9:38 am

    I love it. I made them last weekend and have been eating them for breakfast topped with mashed banana, strawberries and walnut sprinkles. Yum.

    Reply
  22. RitaStotter PaulHotsenpiller says

    June 9, 2015 at 10:53 am

    Great recipe. Thank you.

    Reply
  23. travishadowsTrav says

    June 18, 2015 at 2:27 am

    I wish you had a restaurant near me so I can come and eat everyday. It would be heaven.

    Reply
    • Cathy says

      June 18, 2015 at 9:59 am

      Thanks! 😉

      Reply
  24. Marsha Herman says

    July 12, 2015 at 11:40 pm

    I make a similar version of this recipe. After it bakes I crumble and spread on a cookie sheet. I bake it till lightly browned. It makes great granola.

    Reply
    • Kelly Snow says

      May 6, 2016 at 8:44 am

      What a great idea. My husband will love that.

      Reply
  25. Wally says

    September 29, 2015 at 11:03 pm

    I can not wait to try this..looks amazing!

    Reply
  26. Jennifer says

    October 1, 2015 at 11:37 pm

    Hey Cathy, thanks so much for the recipe. Im trying to incorporate oatmeal every day for breakfast. I had a general question, even for when making oatmeal alone with almond milk. For someone trying to desperatly lose weight, should i be skipping the almond milk because of high fat? and when having just oatmeal with water then(like suggested here – http://www.straightupfood.com/blog/2014/11/17/the-key-to-my-weight-loss/), that seems very bland. Please what can i do?

    Reply
    • Cathy says

      October 2, 2015 at 10:42 am

      Hi Jennifer, you can use oat and rice milks, they are lower in fat than the seed/nut milks. Although many people like their oatmeal dry, just with some cinnamon and/or fruit. You can increase the water a bit during cooking so it’s soupier (rather than stiff and dry). If skipping the milk makes you not want to eat it though, I would add it (since it’s not much/a condiment) and focus on bigger things to cut out like oils, animal foods/ingredients, and processed grain products (pasta, cookies, bread, etc.). 🙂

      Reply
  27. fretwes says

    October 10, 2015 at 3:57 pm

    I’ve been meaning to make this for a long time and finally whipped it up yesterday morning. It was a cool morning and it was wonderful to have a warm breakfast from the oven. I didn’t add any extra sweetener as I found the apples and the raisins sweetened it enough, but my husband put maple syrup on his, and we both had it topped with some raspberries and a little bit of warmed up cashew milk. Absolutely delicious and so simple to make. It also really “stuck to my ribs” as my Mom used to say. Spent much of the morning on a long bike ride and didn’t really get hungry again until almost noon.

    Reply
  28. Miles says

    November 3, 2015 at 2:54 pm

    Another fantastic recipe! I enjoyed this very much for both breakfast AND lunch. I would recommend it to anyone looking to switch up their morning breakfast routine.

    Reply
  29. KM says

    December 27, 2015 at 7:38 pm

    Tried this today with a Fuji apple added into it and no raisins. I also added 5 Medjool dates with Pacific Brand Oat milk. Easy recipe and plenty of room for your own experimental additions. Enjoyable for breakfast or snacks. Thanks.

    Reply
  30. Pat Saunders says

    January 22, 2016 at 3:02 pm

    Love this recipe. Not too sweet, but perfect for a great ‘any time’ snack. Thanks

    Reply
  31. Karen says

    February 27, 2016 at 9:27 am

    I have been making this on the weekend and it makes enough for me to refrigerate and reheat every morning before work. For a little bit of flavor I add some apple juice and vanilla extract to the liquid, and some pumpkin pie spice. I also chop up a small amount of walnuts. I look forward to this every morning with sliced banana on top. When blueberry and strawberry season comes to the farmers’ markets, I’m going to try a new combo. Thanks for this recipe!

    Reply
    • Cathy says

      February 28, 2016 at 10:14 am

      Yum!! 🙂

      Reply
  32. Ellie says

    February 28, 2016 at 1:05 am

    Hi Cathy, I’ve been making this recipe for breakfast lately and absolutely love it. However, I’m finding I eat half the pan and am hungry again not long after. I usually eat 1/2 to 3/4 of cooked oats for breakfast with some berries and a banana mashed in. Do you know why I might find myself hungrier when I’m actually eating more oats with this recipe?

    Also I just wanted to say I’m so in love with your site. It is the perfect site I’ve been looking for. I had been trying to avoid salt, oil and sugar but had never heard of the term SOS free. I was struggling looking for recipes but now feel like I’ve hit the jackpot!
    Thankyou so much!

    Reply
    • Cathy says

      February 28, 2016 at 10:13 am

      Hi Ellie, not sure, but I do eat 5 times a day (3 meals with 2 snacks) because I get hungry every 2-3 hours. So if you’re hungry, just eat, making sure you’re eating healthy. 🙂

      Reply
  33. Sharon says

    August 15, 2016 at 7:51 pm

    Could this be made in a slow cooker. I make steel cut oats overnight on low. Just a thought.

    Reply
    • Cathy says

      August 16, 2016 at 4:53 pm

      It could be prepared in a slow cooker, but it would have the same consistency and dry out in the same way as in the oven. 🙂

      Reply
  34. Rebecca Cody says

    September 24, 2016 at 10:47 am

    Cathy, My son is here from London with his German fiance, and it is our first time to meet her, so I wanted something special for breakfast. I also wanted to use up a couple of items I don’t usually have in the pantry and fridge. So I made the baked oatmeal using granola, soy milk, and a bit of coconut milk. I cut it into six generous portions and she loved it and ate a piece and a half. It was delicious. Now I’m going to use up the rest of the granola making it into bars for an upcoming trip. I love the versatility of the recipe and plan to use whatever fruit I have on hand – maybe a nectarine, dates AND apple – for the next batch.

    Reply
    • Cathy says

      September 24, 2016 at 4:20 pm

      Yay! 🙂 Thanks Rebecca!

      Reply
  35. Madeleine Moreau says

    November 21, 2016 at 3:26 pm

    I’m enjoying your cookbook, I have made several recipes and I have loved every one of them. I have many more to try. I’m so glad I bought the book.

    Reply
    • Cathy says

      November 21, 2016 at 7:01 pm

      Thank you Madeleine! 😉 xo Cathy

      Reply
  36. Chen says

    February 24, 2017 at 6:00 am

    This recipe is just so amazing. Easy, healthy, yummy, critter-free…what’s not to like?! I use old-fashioned oats, Zante currant instead of raisins, added a banana, smidgen of clove, cardamom, 1/4 tsp ginger and sprinkled some frozen blueberries on top right before baking. Poured some homemade cashew milk upon serving and drizzled just a tiny bit of homemade date paste….oh my, heavenly! Your recipes are truly appreciated in our house Cathy <3.

    Reply
    • Cathy says

      February 24, 2017 at 6:38 pm

      Yum!! Thanks Chen! 😉

      Reply
  37. Sarah says

    March 16, 2017 at 6:50 am

    Great recipe! Perfect amount of natural sweetness and I love the chewy consistency. Delicious and so easy!

    Reply
  38. Amy says

    April 7, 2017 at 6:31 am

    This is one of our go-to quick breakfasts the whole family loves. Our favorite combo is with fresh peaches and cinnamon and for dessert, we’ll add whipped coconut cream. My 6-year old son makes this recipe on his own as well. We only have to do the oven step for him.

    Reply
  39. Nadine says

    July 10, 2017 at 8:43 pm

    Delicious! I added a handful of chopped nuts for some crunch and might add a small amount of coconut flakes next time. This lasted me a few days for breakfast and I just reheated a portion and topped with almond milk and chopped strawberries. A perfect breakfast for the winter months!

    Reply
  40. Jacqueline Mapp says

    February 16, 2018 at 6:41 pm

    Just made this, added almonds ….truly enjoying it!

    Reply

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Welcome to Straight Up Food! I’m Cathy Fisher, a chef and teacher whose passion is creating recipes without animal foods, salt, oil or sugar, and very few processed foods. Eating a whole-foods diet dramatically improves the health and well-being of humans, animals, and the environment—there are no downsides, only benefits! For more information about this blog and my work, click here. Thank you!

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