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Close-up of a slice of vegan apple pie baked oats on small white speckled plate topped with apple slices, toasted slivered almonds and golden maple syrup drizzle on beige linen background

Vegan Apple Pie Baked Oats

Nourishing Glow Diaries
Soft-baked oats with caramelized apples that taste like apple pie for breakfast. Made with rolled oats, banana and flaxseed, completely vegan, high-fiber and meal prep friendly.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 2 Servings
Calories 450 kcal

Ingredients
  

For Baked Oats:-

  • 1 cup rolled oats 90g
  • 1 tbsp ground flaxseed 7g
  • 1/2 cup unsweetened soy milk or oat milk 120g
  • 1 medium ripe banana mashed (90g)
  • 2 tbsp maple syrup 40g
  • 1 tbsp almond butter 15g
  • 1 tsp vanilla extract
  • 1 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 1/4 tsp ginger powder
  • 1 tsp baking powder
  • Pinch of salt

For the apple pie topping:-

  • 1 large Pink Lady or Honeycrisp apple diced small + extra slices for topping (200g)
  • 1 tsp coconut oil
  • 1 tbsp maple syrup 20g
  • 1/2 tsp cinnamon
  • Squeeze of lemon juice - optional but recommended
  • 1 tbsp slivered almonds - for topping

Instructions
 

  • Cook the apples:- In a small pan, warm coconut oil over medium heat. Add diced apple, maple syrup, cinnamon and a squeeze of lemon. Cook 4 to 5 minutes until just softened and glossy. Set aside to cool slightly.
  • Mix the wet ingredients:- In a large bowl, mash the banana. Then add soy milk, maple syrup, vanilla and almond butter, I used my homemade almond butter (recipe here). Whisk until smooth.
  • Add the dry ingredients:- Add rolled oats, ground flaxseed, baking powder, cinnamon, nutmeg, ginger and a pinch of salt to the wet mix. Stir until just combined. Let it rest for 5 minute. Then fold in 3/4 of the cooked apples.
  • Assemble:- Pour the batter into a lightly greased baking dish. Top with the remaining cooked apples, apple slices and slivered almonds for crunch.
  • Bake:- Bake at 350°F / 175°C for 25 to 30 minutes until set in the center and golden on top. Let it cool for 10 minutes before serving so it holds its shape.

Notes

1. Use Pink Lady, Honeycrisp or Fuji - they hold shape best.
2. You can use 45g rolled oats + 45g oat flour instead of 90g rolled oats for a softer, cake-like center.
3. Storage: Fridge up to 4 days, freezer up to 2 months. Reheat with a splash of soy milk.
4. For nut-free: Use sunflower seed butter and skip almonds.
Keyword apple pie baked oats, healthy breakfast, high fiber, Pink Lady apple oats, vegan baked oats