Apple Cranberry Baked Oatmeal with Warm Spices
Cozy baked oatmeal packed with shredded apples, carrots, cranberries, and pecans in a cinnamon-spiced date-sweetened base. Perfect for meal prep breakfast, naturally sweetened, and loaded with fiber.
Servings
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
Spiced Milk
- 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
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 if needed.
- 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, carrots, flaxseed "egg", pecans, cranberries, and spiced milk to the prepared cake pan. Stir well to combine. Optionally, add some extra pecans on the top.
- 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.
Video
Notes
Topping ideas: Almond or cashew butter, a drizzle of maple syrup, yogurt, or stewed apples make great toppings. To increase the protein per slice, 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.
No blender option: Chop the dates as finely as possible. In a bowl, mash the silken tofu, then mix in the dates, cinnamon, nutmeg, sea salt flakes, vanilla extract, and milk. Since the dates aren't blended, the sweetness may be more concentrated in some areas. You can add a dash of maple syrup either to the batter or drizzle it on after baking.
Fan vs no-fan oven: Fan ovens cook food more evenly and often more quickly because the fan circulates hot air around the oven. If a recipe lists a fan setting but your oven doesn't have one, increase the temperature by 10–20 °C (about 25–35 °F).
For example: 160 °C fan → 170–180 °C conventional or 350 °F fan → 375–385 °F conventional.
Check for doneness near the end of the baking time, add a few extra minutes if needed, and make sure to rotate your tray halfway through to ensure more even baking. Soy-Free Option: Use a soy free yogurt, and replace by your favorite milk. Nut-Free Option: Replace the pecans for pumpkin seeds
For example: 160 °C fan → 170–180 °C conventional or 350 °F fan → 375–385 °F conventional.
Check for doneness near the end of the baking time, add a few extra minutes if needed, and make sure to rotate your tray halfway through to ensure more even baking. Soy-Free Option: Use a soy free yogurt, and replace by your favorite milk. Nut-Free Option: Replace the pecans for pumpkin seeds
Nutritional Information - Per Serving
Calories 299kcal | Carbohydrates 47g | Protein 10g | Fat 9g | Sodium 84mg | Fiber 7g | Vitamin A 113IU | Vitamin C 2mg | Calcium 100mg | Iron 3mg