Ever since I made this vegan cranberry walnut pumpkin bread for #pumpkinweek2015, I’ve wanted to veganize some more of my favourite baked goods. Muffins seemed like a natural progression, but I hit a tiny snag with that one, so the recipe will have to wait a bit. But, this Vegan Apple & Gingerbread Baked Oatmeal turned out perfectly, so I decided to share it first instead.
Baked oatmeal and I have a strange relationship. I love it, like I love almost anything made with oats, because it’s super easy to whip up and is always delicious. However, that 40-45 minutes of baking time is the worst. Obviously, I’m no stranger to long baking times (see aforementioned pumpkin bread and it’s hour in the oven). But, I draw the line at waiting 45 minutes for breakfast, while starving AND being able to smell all the baked oatmeal goodness coming from the oven. It’s basically torture.
Luckily, baked oatmeal holds up really well when made ahead. So, yesterday, after having a couple of my ‘failed’ muffins for breakfast (more on that next week), I decided to tackle the gingerbread baked oatmeal recipe that had been brewing in my mind for the last year.
Okay, that may have been an exaggeration. I haven’t been dreaming up this baked oatmeal recipe since last year. But, I have been trying to figure out how best to combine apples & gingerbread ever since I randomly had apple slices with these gingerbread glazed roasted nuts. And this vegan apple & gingerbread baked oatmeal, that happens to be soft, chewy, perfectly spiced and naturally sweetened, definitely didn’t disappoint.
Vegan Apple & Gingerbread Baked Oatmeal
- 1 flax egg (1 tbsp ground flax + 3 tbsp water)
- 2½ cups rolled oats
- 1 tsp cinnamon
- ½ tbsp ground ginger
- ¼ tsp ground cloves
- 2 tsp ground flax
- ¼ tsp baking soda
- ½ tsp baking powder
- pinch of salt
- ½ cup applesauce
- 3 tablespoons molasses
- 1 cup almond milk
- ¼ cup coconut oil, melted
- 1 tsp vanilla
- 1 medium apple, grated (about 1 cup)
- ⅓ cup dried cranberries (optional)
- 1 medium apple, sliced (optional)
- In a small bowl, mix together ingredients for flax egg and set aside for about 5 minutes
- Preheat oven to 350F, grease an 8 inch round cake pan and set aside
- In a large bowl, whisk together dry ingredients until well incorporated
- In another bowl, mix together applesauce, flax egg, milk, molasses, vanilla and melted coconut oil
- Add the wet ingredients to the dry ingredients and mix until incorporated
- Fold in shredded apple and dried cranberries, if using
- Pour batter into greased cake pan and top with apple slices, if desired
- Bake for 40-45 minutes or until a toothpick inserted into the centre comes out clean
- Remove from oven and let cool in the pan for 5 minutes before slicing and serving
What about you?
- Are you a baked oatmeal fan? What’s your favourite baked oatmeal flavour?
- Have you ever made gingerbread baked oatmeal before?
- What’s your favourite gingerbread snack?
Share in the comments below!
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Debbie @ Coach Debbie Runs says
I love that you’re trying more vegan recipes! This looks delicious! And I can’t wait for the muffins 🙂
Debbie @ Coach Debbie Runs recently posted…The Striving for Balance Workout
OMG!! I forgot to buy flaxseed! I’m totally pinning and yummlying this recipe. I need it!
Thank you so much for sharing this deliciousness, Giselle!
Debbie recently posted…How To Hack Your Lifestyle For Mindfulness With Exercise
Angela @ Happy Fit Mama says
I love my morning oats but like you said, I don’t like the 45 minute wait for breakfast. Love when you can make things ahead. This looks insanely delicious!
Angela @ Happy Fit Mama recently posted…High Five Friday
Erin @ The Almond Eater says
I’m not an oatmeal person, but it looks so much better baked!! I’ve never made baked oatmeal but this is definitely inspiring me to try!
Erin @ The Almond Eater recently posted…Caramelized Onion Spaghetti Squash
Rebecca @ Strength and Sunshine says
The apple gingerbread combo is one of my favorites!!! I made apple gingerbread muffins last year and became obsessed! They balance each other out so well! This is a wonderful breakfast!!!
Rebecca @ Strength and Sunshine recently posted…Friday Finisher 11/6/15
Amanda @ .running with spoons. says
LOVE the texture of baked oatmeal, but I know what you mean about it being a pain in the butt to wait all those agonizing minutes for it to cook. And I guess doing it once and having enough for a few days is totally worth it 🙂
Amanda @ .running with spoons. recently posted…. thinking out loud #155 .
Leah M @ love me, feed me says
YUM!! I loooove baked oats, but never want to wait either so this is a perfect solution!
I really love baked oats with bananas on top because they get all caramelized and delicious. I’ve never been a fan of like gingerbread men or houses, but I love gingerbread anything else!
Leah M @ love me, feed me recently posted…apple cardamom crumb muffins
I loooove baked oatmeal! This sounds and looks so good!!
Christina recently posted…Quick & Easy Quinoa Harvest Salad
Emilie @ Emilie Eats says
It’s like you read my mind, figured out my favorite foods, and put them all in one. Apple?? Gingerbread??? Oatmeal?! Girl, this recipe is like a dream. Don’t pinch me.
Emilie @ Emilie Eats recently posted…Whole Wheat Vegan Pumpkin Biscuits
Raquel @ My California Roots says
This looks delicious, Giselle! I still have yet to make any baked oatmeal this year, but I’m definitely putting this on my to-do list!
Raquel @ My California Roots recently posted…Easy Vegan Stuffing
So glad to find a yummy satisfying breakfast that doesn’t involve eggs! I made it this evening and look forward to several mornings of an easy, healthy breakfast! Thanks for the recipe
Giselle Rochford says
Glad you enjoyed it Tracey! This is one of those recipes that gets better the next day so it’s amazing for meal prep 🙂
CheyAnne L says
I just finished making this and it smells AWESOME! I subbed honey for the molasses and also subbed pumpkin for the oil, we will have to see how that turns out. =) I cooked it for about an hour, and I cannot wait to try this!!!