Dairy-Free Apple Cinnamon Baked Oatmeal

Ingredients

• 135 g (1 1/2 cups)old-fashioned rolled oats (certified gluten-free, if needed)
• 225–300 g (1 1/2 to 2 cups)diced apples (peeled, if you like)
• 75 g (1/2 cup)dried cranberries, raisins, blueberries or a combination
• 60 g (1/2 cup)chopped walnuts or pecans (omit for a nut-free version)
• 710 ml (3 cups)unsweetened dairy-free milk alternative (plain or vanilla)
• 6 tablespoons (about 75 g)packed brown sugar or coconut sugar
• 22.5 ml (1 1/2 tablespoons)coconut oil (or dairy-free buttery spread)
• 1 1/2 teaspoons (about 4 g)ground cinnamon
• 1/4 teaspoon (about 1.5 g)salt

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F) and grease a 23 × 23 cm (9 × 9-inch) baking dish.

2. 2

   Combine the oats

   Put the oats, diced apples, dried fruit and nuts, if using, in the prepared dish. Stir to combine, then spread the mixture evenly across the dish.

3. 3

   Warm the milk

   In a medium saucepan over medium heat, combine the dairy-free milk, sugar, oil, cinnamon and salt. Whisk as it heats until the sugar dissolves and the mixture is hot and steaming, but not boiling.

4. 4

   Add the milk

   Slowly pour the warm milk mixture evenly over the oat mixture in the baking dish.

5. 5

   Bake until tender

   Bake uncovered for 30 to 40 minutes, until the liquid has been absorbed and the oatmeal is tender.

6. 6

   Cool before serving

   Leave the baked oatmeal to cool for 10 minutes before serving. Alternatively, let it cool completely, cover it and refrigerate for up to 3 days; it will firm up slightly as it chills.

What is baked oatmeal?

Baked oatmeal is a breakfast dish in which oats cook in a sweetened liquid in the oven, rather than on the hob. This American-inspired version pairs apples and cinnamon with dried fruit and nuts.

The oats absorb the dairy-free milk as they bake, giving the dish a moist, spoonable texture. Warming the milk mixture first helps dissolve the sugar before it is poured over the oats.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 6g protein, 44g carbs, 15g fat.

The oats, apples, dried fruit and sugar provide most of the carbohydrates, while the coconut oil and optional nuts contribute much of the fat. Oats and nuts also contribute some protein, though the recipe is not especially protein-rich; serve a portion with an unsweetened dairy-free yoghurt or other protein-rich accompaniment to balance the plate.

Choosing the ingredients

Apples: Use 225–300 g, depending on how fruit-filled you want each spoonful. Peeling is optional, and the recipe works with different apple varieties.

Dried fruit and nuts: Choose cranberries, raisins, blueberries or a mixture, then add walnuts or pecans for crunch. Leave out the nuts for a nut-free version.

Milk and sugar: Plain unsweetened dairy-free milk keeps the flavour balanced, while vanilla milk makes the result sweeter. Brown sugar or coconut sugar both work here.

Why warm the milk mixture?

Heating the milk, sugar, oil, cinnamon and salt together lets the sugar dissolve before the liquid reaches the oats. Whisk while warming so the ingredients combine evenly.

Stop once the mixture is steaming; it does not need to boil. Pour it slowly across the dish to moisten the oats and fruit throughout.

Check the texture

Doneness: The oatmeal is ready when the liquid has been absorbed and the oats are tender. Begin checking at 30 minutes, as the recipe allows up to 40 minutes in the oven.

After baking: Rest it for 10 minutes before serving so it can settle. It will become a little firmer after chilling in the refrigerator.

Serve it your way

Warm portions can be eaten by the spoonful, as a soft breakfast bake. For a looser, creamier bowl, pour your favourite dairy-free milk alternative over the top.

The apple, cinnamon and dried fruit make it flavourful on its own, while the nuts add a little crunch. Keep any additions modest if you want to preserve its spoonable texture.

Make-ahead and timing

The total cooking time is about 50 minutes, including baking and the 10-minute rest. The oven time itself is 30 to 40 minutes, so check for tenderness rather than relying only on the clock.

For leftovers, cool the dish completely, cover it and refrigerate it for up to 3 days. Chilling firms the oatmeal, so allow for a softer texture when serving it warm.

Recipe notes & tips

• Use certified gluten-free oats if gluten avoidance is needed.
• Dice the apples evenly so they soften consistently in the oven.
• Whisk the warm milk mixture until the sugar has dissolved.
• Pour the liquid slowly and evenly over the oat mixture.
• Start checking for tenderness at 30 minutes, then continue baking if needed.
• Let the bake rest for 10 minutes before serving it warm.

Variations

• Mix the dried fruit: Use cranberries, raisins, blueberries or a combination to vary the fruit in each bite.
• Swap the nuts: Choose walnuts or pecans, or leave them out for a nut-free bake.
• Use vanilla milk: Choose a vanilla dairy-free milk alternative for a sweeter flavour.
• Change the sugar: Use brown sugar or coconut sugar, as preferred.
• Try a buttery spread: Replace the coconut oil with a dairy-free buttery spread.

Common mistakes to avoid

• Boiling the milk mixture: Heat it only until steaming, then take it off the heat before it boils.
• Uneven liquid coverage: Pour slowly across the dish so the oat mixture is moistened throughout.
• Baking by the clock alone: Check that the liquid is absorbed and the oats are tender within the 30-to-40-minute range.
• Serving straight from the oven: Rest the oatmeal for 10 minutes so it can settle.
• Expecting chilled oatmeal to stay soft: It firms up in the refrigerator, so account for that change in texture.

How to store

Cool the baked oatmeal completely, then cover and refrigerate it for up to 3 days. Reheat a portion until warm, adding a splash of dairy-free milk if you would like a softer consistency.

Frequently asked questions