Full disclosure: I have never been a morning person.
I can barely get out of the house on time, let alone worry about cooking breakfast. I grew up on cereal and anything I could grab, scarf down, and run because I could never seem to leave myself enough time to worry about food. Oatmeal is great, but making it on the stovetop takes too long and the microwave makes it gummy and gross. Baked oatmeal is like eating cake for breakfast (and who wouldn’t want that?).
I love this recipe because it’s batch cooking at it’s finest and easiest— just put all the ingredients in a big bowl, mix, bake, and you’re done. This recipe makes 6 good-sized portions, so store the leftovers in an air-tight container in the fridge and you won’t have to worry about breakfast all week. You can eat it cold, or warm it up just a touch in the microwave or toaster oven, and top it with whatever you like best. I go for a splash of soy or rice milk and a drizzle of maple syrup, but fresh fruit, nut or seed butters, or jam are all great options, too.
Vegan Baked Oatmeal with Apples and Pears
– 2.25 cups rolled oats
– 2 tbsp brown sugar
– 1 tsp baking powder
– 2 tsp ground cinnamon
– 0.5 tsp ground ginger
– 0.25 tsp ground nutmeg
– 0.5 tsp sea salt
– 2 cups non-dairy milk (I prefer rice or soy, but whatever you have will work fine!)
– 0.5 cup applesauce, preferably unsweetened
– 0.25 cup maple syrup
– 2 tsp pure vanilla extract
– 2 green apples, cored, peeled, and diced
– 1 pear, cored, peeled, and diced
Combine the dry ingredients (oats through sea salt) in a large bowl and mix well to combine.
In a second bowl whisk together the rest of the ingredients except the apple and pear until well combined.
Add the diced apple and pear to the dry ingredients and toss to combine. Letting the fruit get covered in a dusting of the dry ingredients will help them to not sink to the bottom of the batter when everything is combined. Speaking of which…
Add the wet ingredients to the dry ingredients and stir to combine. At this point, it will seem quite runny, but don’t worry—the oatmeal will absorb the extra liquid as it cooks.
Pour the mixture into a lightly greased two quart casserole dish and use a spoon to spread it into a flat, even layer.
Bake in a preheated 375F oven for 40 minutes, until the top is golden brown and the liquid has been absorbed. I like to give the pan a little jiggle—if the middle is still too loose, give it a few more minutes in the oven.
Serve warm with a drizzle of your favorite plant-based milk and a little extra maple syrup.
This baked oatmeal makes a great make-ahead breakfast for busy mornings. Let the oatmeal cool completely, then slice into portions and store in an air-tight container in the fridge for up to 5 days.