Try this Vegan Apple Cinnamon Baked Oatmeal recipe.
- 3/4 cup of gluten-free whole grain rolled oats (i used bob
- 2 tbsp. ground flax meal (i used bob's red mill brand)
- 2 tbsp. coconut flour (i used bob's red mill brand)
- 1/2 tsp. baking powder
- 1 tsp. cinnamon (or apple pie spice)
- 1/3 cup unsweetened apple sauce
- 3/4 cup unsweetened almond milk
- 1 tsp. vanilla extract (or 1/2 tsp. vanilla powder)
- 1 tsp. apple cider or distilled white vinegar
- 1/2 cup finely diced apple pieces (any variety you like i used a gala apple) - or use dried apple pieces if preferred.
- 1/2 tsp. pure stevia extract (or you can use 2 tbsp. g
- optional: 2 tsp. chopped pecans (or walnuts)
- Carbohydrate 4.58313333333333 g
- Cholesterol 0 mg
- Fat 0.0406666666666667 g
- Fiber 0.447333343029022 g
- Protein 0.0691333333333333 g
- Saturated Fat 0.00325333333333333 g
- Serving Size 1 1 Serving (41g)
- Sodium 0.813333333333333 mg
- Sugar 4.13579999030431 g
- Trans Fat 0.0309066666666667 g
- Calories 17 calories
Step-by-step
- Preheat the oven to 350 degrees Fahrenheit.
- Spray 2 small ramekins with non-stick spray. (If you use mini ramekins, you'll get 3 servings. If you use regular sized small ramekins, you'll get 2 large servings.) Set ramekins aside.
- Add the oats, flax meal, coconut flour, stevia (or maple sugar/syrup), baking powder, and cinnamon to a bowl. Stir the ingredients together and sift well.
- Next, add in the applesauce, almond milk, and vanilla to the dry ingredients until everything starts to come together to a thick batter consistency, much like a thick muffin batter. If your mixture looks a little dry, just add a couple tablespoons of water or more non-dairy milk.
- Now fold in the apples (and pecans if using) and stir the mixture until just combined.
- Finally, add the vinegar to the mixture last. The vinegar will react with the baking powder and help the baked oatmeal rise just like eggs do (don't worry, the vinegar flavor cooks off). Stir again just to incorporate.
- Place the ramekins on a baking sheet/pan for 30-35 minutes or until golden brown on top a fork comes out clean.
- Let them cool for 5 minutes and serve. You can also keep these in the fridge for up to a week as well.
Achieving the correct density in vegan baked goods depends entirely on sequencing wet and dry components before introducing an acid. Whisking rolled oats, coconut flour, flax meal, baking powder, and cinnamon together first distributes the leavening agent evenly, preventing pockets of metallic bitterness while ensuring the dense structure holds its shape without traditional eggs. Add the unsweetened almond milk, applesauce, and vanilla extract only after the dry goods are thoroughly combined, adjusting the hydration level with tablespoons of water if the mixture resembles stiff mortar instead of a thick muffin batter. Folding in the finely diced gala apples and optional pecans right before the final step keeps the fruit suspended rather than sinking to the bottom of the baking vessels. Pouring apple cider vinegar into the batter at the absolute last second initiates an immediate acid-base reaction with the baking powder, generating carbon dioxide bubbles that lift the crumb structure as it bakes at 350 degrees Fahrenheit. Baking proceeds for 30 to 35 minutes on a sturdy sheet pan until the tops turn deep golden brown and a tester inserted into the center emerges free of wet crumb residue. Allowing the ramekins to rest for five minutes permits the internal starches to set fully before consumption, yielding portions that release cleanly from the ceramic walls and store safely in the refrigerator for up to seven days.
