A delicious, dairy-free, gluten-free, vegan baked oatmeal that everyone will love! This Cinnamon Apple Berry Baked Oatmeal is a lightly sweetened and easy to make cozy breakfast!
I went to the post office Monday. I’d been dreading it all weekend. Last year I spent over an hour in line and it wasn’t even the main post office that I went to. This year was a little better and I only had to stand in line for 45 minutes. I can’t imagine what it’s like for the lady standing behind the counter doing everything, it makes me tired just thinking about it.
I’m still debating what to make for Christmas morning breakfast. My first plan was to make this Gingerbread Dutch Baby and this Spinach, Bacon, Cheese Quiche. Then I remembered my favorite Crustless Vegetable Quiche that I shared the recipe for a couple years ago and started thinking I should make that.
To make things even more confusing I made this Cinnamon Apple Berry Baked Oatmeal last week when it was so cold and loved it so much that I want to make it again asap. Things would just be easier if we were having a bunch of family and friends over, then I could make all of it.
This Cinnamon Apple Berry Baked Oatmeal would definitely be a good choice if you’re looking for a dairy-free, gluten-free and vegan option for your breakfast table.
Many times baked oatmeal uses both milk and eggs in it which is totally fine until you have someone who doesn’t or can’t eat those things coming over. When I know someone will be joining us for a meal who doesn’t or can’t eat certain things, I like to prepare a dish that everyone can enjoy rather than making something separate.
I feel like making a separate dish not only puts more stress on me, but also singles out that person and might make them feel uncomfortable. Luckily, when it came to making this Cinnamon Apple Berry Baked Oatmeal dairy and egg-free it was easy.
Instead of eggs I made flax eggs (flax meal and water) and instead of cow’s milk I used Silk’s Protein & Nutmilk. This new “milk” has an incredible 10 grams of protein per serving and it all comes from pea protein! Pea protein is a great option for people with allergies to milk or milk products, who also have to avoid casein or whey proteins such as those found in soy milk.
The base of Silk’s Protein & Nutmilk is a blend of almondmilk and cashewmilk so you’ll still get that same familiar flavor that you do with their other nutmilks. It comes in an unflavored and vanilla flavored version, either would work great in this baked oatmeal.
I chose to use the unflavored variety because it only contained 2 grams of sugar per serving and since there was already be plenty of sweetness from the fruit and coconut sugar I didn’t think it needed more.
The baked oatmeal is super easy to throw together and can even be prepared the night before if needed. If there happens to be leftovers they heat up nicely so you can have breakfast ready for several days. If you still need one more dish for your breakfast table this year consider adding this amazing Cinnamon Apple Berry Baked Oatmeal!
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
- 1 flax egg (1 tablespoon flax meal + 2 1/2 tablespoons water, whisk together and let stand 5 minutes)
- 1 1/2 cups rolled oats, gluten-free if needed
- 3 tablespoons brown sugar, or coconut sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch of kosher salt
- 1 3/4 cup Silk Protein & Nutmilk
- 1 teaspoon vanilla extract
- 1 apple, shredded (about 1 cup)
- 1 1/2 cups frozen mixed berries
- 1/3 cup granola, gluten-free if needed (optional)
- Maple syrup for serving
- Preheat oven to 375 degrees.
- Spray an 8x8 or similar size baking dish with cooking spray.
- Make the flax egg and set aside for 5 minutes.
- In a large bowl whisk together the oats, coconut sugar, cinnamon, nutmeg and salt.
- In a smaller bowl whisk together the Silk Protein & Nutmilk, flax egg and vanilla.
- Pour the wet ingredients and shredded apple in with the oats and stir together.
- Pour the mixture into the prepared baking dish and top with the mixed berries.
- Bake for 40-50 minutes or until lightly browned and set.
- Remove from the oven and let cool for 10 minutes before serving.
- Top with the granola before slicing and serve with maple syrup.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 212 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 31mg Sodium: 43mg Carbohydrates: 35g Fiber: 6g Sugar: 15g Protein: 6g