Name: Apple Cranberry Baked Oatmeal with Warm Spices
Prep time: 15 min
Cook time: 45 min
Total time: 65 min
Ingredients: ¼ cup ground flaxseed; ⅓ cup warm water; 5 cups old fashioned oats; 2 medium apple (cored and shredded); 2 medium carrots (shredded); ⅔ cup pecans; ⅓ cup dried cranberries; 8 Medjool dates (pitted); 10.5 oz silken tofu (or yogurt); 1 tbsp ground cinnamon; ½ tsp nutmeg; ¼ tsp sea salt flakes; 1 tbsp vanilla extract ((optional)); 2¼ cups dairy-free milk (I used soy)

I’m so excited to share this apple cranberry baked oatmeal with warm spices with you! This cozy breakfast has quickly become a favorite for meal prep, as it combines the natural sweetness of apples and cranberries with warming cinnamon and nutmeg for a comforting start to your day. It’s perfect for the cooler months when you’re craving something nourishing and satisfying that you can make ahead and enjoy all week. With shredded carrots and apple, adding moisture and extra nutrition, pecans for healthy fats and crunch, and a date-sweetened spiced milk base, each slice delivers 7 g of fiber, and 10 g of protein to support digestive health and keep you feeling full.
The beauty of this recipe is that it’s naturally sweetened with dates and apples, contains no refined sugar, and is easily customizable to suit your taste preferences. It’s the perfect seasonal breakfast or snack to make if you’re feeding a big family over the Holidays, or to meal prep for yourself to support your gut health!

Why I love this recipe (as a nutritionist)

Fiber-forward for digestive health: With 7 g of fiber per slice from oats, apples, carrots, and cranberries, this recipe supports gut health, helps regulate blood sugar levels, and keeps you satisfied for hours. The combination of soluble and insoluble fiber promotes healthy digestion and feeds beneficial gut bacteria.
Naturally sweetened without refined sugar: Medjool dates provide natural sweetness along with potassium, magnesium, and B vitamins, while the apples and cranberries add fruity flavor without any added sugars. This makes it a much more nourishing option compared to traditional baked goods that rely on refined sweeteners.
Balanced macronutrients for sustained energy: Each serving provides 10 g of plant-based protein from oats, tofu, and flaxseed, along with healthy fats from pecans and complex carbohydrates from whole grain oats. This balanced combination ensures steady energy release throughout your morning.
Low-sodium and heart-healthy: At just 84 mg of sodium per serving, this recipe is suitable for those watching their salt intake. The pecans provide heart-healthy omega-3 fatty acids, while the oats contain beta-glucan, a type of soluble fiber that has been shown to help lower cholesterol levels.
Perfect for meal prep and batch cooking: This recipe makes 12 generous servings that store beautifully in the fridge for up to 5 days or can be frozen for up to 3 months. Simply reheat individual slices for a quick breakfast, snack, or even dessert when topped with yogurt.

Ingredient notes

Old fashioned oats: Also called rolled oats, these provide the hearty base for this baked oatmeal. They’re rich in fiber, particularly beta-glucan, and create a wonderfully chewy texture. Use certified gluten-free oats if needed.
Apples: The apples add natural sweetness, moisture, and pectin, which helps bind everything together. Shredding them (rather than dicing) distributes the apple flavor throughout and keeps the texture consistent. But dicing also works, if you want a contrast of texture.
Medjool dates: These naturally sweet dates blend into the milk mixture to create a caramel-like sweetness without any refined sugar. They’re also packed with fiber, potassium, and minerals. Make sure they’re soft and pliable. If yours are dry, soak them in warm water for 10 minutes before using.
Silken tofu: This adds creaminess and protein to the spiced milk base while keeping it dairy-free. The soft texture blends beautifully smooth. You can substitute with thick plant-based yogurt (such as soy or coconut yogurt) for a tangier flavor, though the protein content may vary.
Ground flaxseed: Mixed with water, this creates a “flax egg” that helps bind the baked oatmeal together. Flaxseed also adds omega-3 fatty acids and extra fiber.
Pecans: These add a buttery crunch and healthy fats. You can substitute with walnuts, almonds, or make it nut-free by using pumpkin seeds or sunflower seeds instead.

How to make this recipe

Start by preheating your oven to 350°F (180°C) with the fan on and preparing your baking dish with parchment paper. Make the flax egg by combining ground flaxseed with warm water in a small bowl and letting it sit for 5 minutes until it becomes gel-like and binds together.

Blend the spiced milk by adding pitted Medjool dates, silken tofu, cinnamon, nutmeg, sea salt, vanilla extract, and dairy-free milk to your blender and blending until completely smooth and creamy.

Combine everything in your prepared baking dish by adding the oats, shredded apples, shredded carrots, flax egg, pecans, dried cranberries, and the blended spiced milk, then stir well to ensure everything is evenly distributed.

Bake on the middle rack for 45 minutes, rotating the pan halfway through for even baking, until the top is golden and the center is set. Cool and serve by letting it rest for a few minutes before slicing (it will be crumbly when warm, so for clean slices, let it cool completely). View recipe card below for detailed instructions.

Variations and tips

Boost the protein: Add vanilla protein powder into the blended milk mixture to increase the protein. You can also top each slice with a dollop of high-protein soy yogurt mixed with a bit of vanilla protein powder for a delicious high-protein icing.
Make it nut-free: Replace the pecans with pumpkin seeds or sunflower seeds for a nut-free version that’s perfect for school lunches or anyone with nut allergies.
Try different fruit combinations: Swap the apples and cranberries for pears and raisins, or use blueberries and shredded zucchini in the summer months. The base recipe is very versatile and works with most fruit combinations.
Add chocolate chips: For a more dessert-like version, fold in 1/2 cup of dark chocolate chips or cacao nibs after mixing everything together.
Storage and reheating: Store slices in an airtight container in the fridge for up to 5 days, or freeze individually wrapped slices for up to 3 months. Reheat in the microwave for 30 to 60 seconds or in a 300°F oven for 10 minutes.
If you like this recipe, you’ll also love our Apple Pie Baked Oats, or Carrot Cake Baked Oats.

Why you’ll love this apple cranberry baked oatmeal TL;DR

Cozy warming spices
Naturally sweetened
High-fiber breakfast
Perfect meal prep
Low-sodium option
Freezer-friendly
Customizable toppings

FAQ

Can I make this baked oatmeal gluten-free? Yes! Simply use certified gluten-free oats and ensure all other ingredients are gluten-free. The recipe is naturally gluten-free when made with the right oats.
Can I substitute the silken tofu? Absolutely. You can use 1 1/4 cups (300 g) of thick plant-based yogurt (soy, coconut, or almond) instead of silken tofu. This will give the baked oatmeal a slightly tangier flavor.
How do I store leftover baked oatmeal? Store cooled slices in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices wrapped in parchment paper and stored in a freezer bag for up to 3 months.
Can I make this recipe without a blender? Yes! Chop the dates as finely as possible, then mash the silken tofu in a bowl and mix in the dates, spices, vanilla, and milk. The texture won’t be as smooth, but it will still taste delicious. You can also add a touch of maple syrup if needed, as the date sugar will be more concentrated in certain area.
What’s the best way to reheat baked oatmeal? I personally eat it cold! For best results, reheat individual slices in the microwave for 30 to 60 seconds, or warm them in a 300°F (150°C) oven for about 10 minutes. You can also enjoy it cold straight from the fridge!