Wholesome Baked Oatmeal with Applesauce for Cozy Mornings

This Vegan Baked Oatmeal with Applesauce is a hearty breakfast option that's customizable and perfect for busy mornings.

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Prep Time 10

Cook Time 35

Cooling Time 5

Total Time 45

Servings: 6 slices

Course: Breakfast

Cuisine: Vegan

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 cups Rolled Oats avoid quick oats for best results
1 teaspoon Baking Powder provides necessary lift
1/2 teaspoon Salt enhances flavors

For Sweetness and Moisture

1 cup Unsweetened Applesauce substitute with mashed bananas if desired
1/4 cup Pure Maple Syrup can be swapped with agave syrup or honey

For Binding

2 tablespoons Ground Flaxseed to be mixed with 6 tablespoons of water to make flax eggs
6 tablespoons Water

For Flavor

1 teaspoon Cinnamon can adjust amount based on taste
1 teaspoon Nutmeg can adjust amount based on taste

For Texture and Nutrition

1 cup Chopped Pecans or Walnuts can use almonds or sunflower seeds for allergies
1 cup Blueberries or Other Fruits consider using chopped apples, pears, or strawberries

For Serving

1 banana Sliced Banana for topping

Equipment

Oven
baking pan
Mixing bowls
Whisk

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a baking pan.
Combine ground flaxseed with water to make flax eggs.
Mix rolled oats, baking powder, salt, and spices in a bowl.
Mix unsweetened applesauce, mylk, flax egg mixture, and maple syrup in another bowl.
Combine the wet and dry mixtures until moistened.
Fold in blueberries or chopped fruit, then transfer to the baking pan.
Bake for 35-45 minutes until done.
Cool for 5 minutes before slicing and serving warm.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 36gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 150mgPotassium: 250mgFiber: 4gSugar: 8gVitamin A: 2IUCalcium: 4mgIron: 10mg

Notes

Adjust sweetness and spices as desired, and ensure even spreading in the pan for best results.

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