We’re so thrilled to share these apple pie baked oats with you. This recipe is like a warm hug on a cool morning, bringing together tender oats, sweet apples and crunchy nuts in an easy bake that works for breakfast or an afternoon treat. I love that it uses simple pantry staples and is naturally sweetened with fruit and dates, so everyone in the family can enjoy it. The spiced milk makes the oats moist and tender, while the stewed apple topping adds a beautiful finish. It’s plant-based, so there’s no dairy or eggs, and it’s high in fiber and offers a generous amount of protein when served with yogurt and protein powder. If you’re looking for a comforting, nourishing start to your day, this recipe is a great choice.
This is a new twist on an old recipe, we’ve been making this one regularly in our own kitchen for years, and it always disappears quickly. I’m currently loving savory breakfast, so we’ve been having it as an afternoon snack, and every time we make it we notice an improvement in our digestion. I’m all about batch cooking at the moment, so this one makes a huge batch, and you can freeze the leftovers, or halve the recipe if you prefer! It’s so easy, wholesome, and the warming spices make your home smell like a little bakery. I hope it becomes a favourite in your home too.
Why I love this recipe (as a nutritionist)
- Protein and fiber rich: each slice provides around 10 g of protein and 7 g of fiber. You can up it to 20 g per slice when you add yogurt and protein powder, helping you stay satisfied and energized
- Simple, whole food ingredients: oats, apples, dates, nuts and tofu offer vitamins, minerals and healthy fats for a sweet treat without any refined sugar
- Gut loving: the combination of beta glucan from oats and pectin from apples supports digestion and a healthy microbiome
- Heart-friendly: Oats contain a type of soluble fiber called beta-glucan, which forms a gel-like substance in the gut. This gel binds to bile acids (which are made from cholesterol) and helps excrete them from the body. As a result, the body pulls more cholesterol from the bloodstream to make more bile acids, lowering circulating LDL cholesterol.
- Meal prep friendly: bake once and enjoy through the week, making your mornings or afternoon snacks smoother and less stressful
- Customizable for dietary needs: it’s already plant-based and refined sugar-free, and can easily be made gluten-free or nut-free by choosing certified gluten-free oats or using pumpkin seeds
Ingredient notes
- Quick oats: they create a tender texture and cook quickly, bringing complex carbohydrates and soluble fiber; you can use rolled oats if you prefer a heartier bite
- Flaxseed: mixed with water it forms a flax “egg” that binds the batter and adds omega‑3 fatty acids; ground chia seeds are a good substitute
- Silken tofu and soy milk: blended into a creamy milk, they provide plant‟based protein and moisture; swap for plain yogurt and your favorite milk if desired
- Pecans and walnuts: these add crunch, healthy fats and minerals; substitute with almonds, pumpkin seeds or sunflower seeds for a nut‟free option
- Apples and dates: fresh apples and medjool dates sweeten the oats naturally and contribute fiber and antioxidants; pears or pears with raisins can work too
How to make this recipe (summary)
Prepare the flax mixture by stirring ground flaxseed with warm water and set aside until thickened.
Blend the silken tofu, soy milk, vanilla extract, cinnamon, nutmeg and dates into a smooth milk.
Combine quick oats, diced apples, chopped pecans and walnuts in a bowl, then pour over the spiced milk and stir gently. Let the mixture rest for a few minutes so the oats absorb the liquid.
Transfer into a lined baking dish and bake at 180 °C (fan on) for 40 to 45 minutes until set and golden.
Optional – Simmer the stewed apples for the topping by cooking diced apples with lemon juice, cinnamon, and a pinch of salt until tender and saucy.
For the optional protein icing, add yogurt and a scoop of vanilla protein powder to a bowl and stir until mixed thoroughly.
Serve the baked oats warm or at room temperature topped with stewed apples and the protein icing. View recipe card below for detailed instructions.
Variations and tips
- Gluten‑free: use certified gluten‑free oats if needed
- Nut‑free option: replace nuts with sunflower seeds or pumpkin seeds for a similar crunch and nutritional boost
- Soy‑free swap: substitute the silken tofu and soy milk with coconut yogurt and your preferred plant milk like almond or oat milk
- Different fruits: try pears in place of apples for a seasonal twist
- Extra protein: to bring each slice for 10 g of protein to 20 g of protein, mix 1/4 cup of high protein yogurt, such as a soy base one, and 1 tbsp of vanilla protein powder (this is the one I use – code happysarah for 10% off – affiliate)
- If you like this recipe, you’ll also love our Carrot Cake Baked Oats or our Pumpkin Spice Baked Oats.
Why you’ll love this apple pie baked oats TLDR
- High‑protein
- Fiber‑packed
- Warm flavors
- Easy meal prep
- Plant‑based
FAQ
- Is this recipe gluten‑free? Yes, it’s naturally gluten‑free, use certified gluten‑free oats if needed.
- How should I store leftovers? Keep slices in an airtight container in the refrigerator for up to 5 days; reheat gently or enjoy cold.
- Can I freeze baked oats? Absolutely. Wrap individual slices and freeze for up to 3 months; thaw and warm up before eating
- What can I use instead of silken tofu? Plain dairy‑free yogurt works well as a substitute.
- Can I make it without nuts? Yes, simply leave them out or swap them for seeds to maintain some crunch and healthy fat content.
Apple Pie Baked Oats (with Vegan Protein Icing)
Ingredients
- ¼ cup (28 g) ground flaxseed
- ⅓ cup (80 ml) warm water
- 5 cups (400 g) quick oats
- 3 medium (550 g) apple - cored, and diced
- ⅓ cup (35 g) pecans - chopped
- ½ cup (50 g) walnuts - chopped
Spiced Milk
- 8 medjool dates - pitted
- 10.5 oz (300 g) silken tofu - or yogurt
- 1 tbsp (8 g) ground cinnamon
- ½ tsp (1.2 g) nutmeg - optional
- ¼ tsp sea salt flakes
- 1 tbsp (15 ml) vanilla extract
- 2¼ cups (530 ml) soy milk
Instructions
- Preheat your oven to 350°F (180°C) fan on. Prepare a cake pan or baking dish (12 x 10 inches – 30 x 25 cm) lining it with baking paper.
- Make the flaxseed “egg”: In a small bowl, combine the ground flaxseed and warm water to create a flax egg. Let it set for about 5 minutes.
- Make the spiced milk: In a blender, add the pitted dates, silken tofu, cinnamon, nutmeg, salt, vanilla extract, and milk. Blend until smooth. See notes for no blender option.
- Assemble: Add the oats, apples, flaxseed "egg", pecans, walnuts, and spiced milk to the prepared cake pan. Stir well to combine.
- Bake: Bake on the middle rack for 45 minutes, rotating halfway through for even baking.
- Cool and slice: Let it cool slightly before slicing. The baked oats will be a bit crumbly while warm, so for clean slices, wait until they’ve completely cooled.
- Topping ideas: Almond or cashew butter, a drizzle of maple syrup, yogurt, or stewed apples make great toppings. To increase the protein of a slice to 20 g, mix 1/4 cup of high-protein yogurt (such as soy) with 1 tbsp of vanilla protein powder until smooth for a delicious high-protein icing.
