Frosty Morning Vegan Bake

Last winter my roommate stumbled into the kitchen at 6 AM, wrapped in three blankets, demanding something that felt like a hug. I threw together whatever we had in the pantry, and this baked oatmeal was born. Now it's our Sunday morning ritual, even when it's not freezing outside.

My sister claimed she hated baked oatmeal until she tried this version. She texted me at midnight that same night asking for the recipe because her kids kept begging for the apple cake thing. Now she makes it twice a week and says it's the only breakfast her teenagers don't complain about.

Ingredients

• 2 cups rolled oats: Old fashioned oats give you the perfect texture, not mushy like instant but softer than steel cut
• 1/2 cup chopped walnuts: These get toasty and fragrant in the oven, adding little crunches throughout every bite
• 1/4 cup shredded coconut: Use unsweetened so it doesn't overpower the natural sweetness from the maple syrup
• 2 tsp ground cinnamon: Don't be shy with this, it's the warming spice that makes everything cozy
• 1/4 tsp ground nutmeg: Just a hint adds depth that people can't quite put their finger on
• 1/2 tsp baking powder: Helps the bake rise slightly so it's not dense or heavy
• 1/4 tsp salt: Balances all the sweetness and brings out the apple flavor
• 2 cups unsweetened almond milk: Any plant milk works, but almond adds a subtle nuttiness that complements the oats
• 1/3 cup maple syrup: Pure maple adds a richness you can't get from sugar, plus it's vegan friendly
• 1/4 cup melted coconut oil: Adds moisture and helps create that slightly crispy golden top
• 2 tsp vanilla extract: Use the good stuff if you have it, it makes a huge difference
• 1 tbsp ground flaxseed: Acts as a binder and adds omega 3s, plus makes the texture more satisfying
• 2 medium apples: Honeycrisp or Gala hold their shape beautifully while getting soft and tender
• 1/2 cup frozen blueberries: These burst while baking creating little pockets of juicy sweetness

Instructions

Get your oven ready:

Preheat to 350°F and grease your 9x9 baking dish with a little coconut oil

Mix the dry team:

Combine oats, walnuts, coconut, cinnamon, nutmeg, baking powder, and salt in a large bowl

Whisk up the wet mixture:

Blend almond milk, maple syrup, coconut oil, vanilla, and flaxseed, then let it thicken for 3 minutes

Fold in the fruit:

Gently mix the apples and blueberries into the dry ingredients so every bite gets some fruit

Bring it all together:

Pour the wet mixture into the dry and stir until just combined, don't overmix

Spread and bake:

Transfer to your baking dish and bake 40 minutes until golden and set in the center

Patience pays off:

Let it cool 10 minutes so it sets up perfectly, then serve warm with whatever toppings make you happy

Save

This recipe showed up at my housewarming party when I completely forgot to make food. Guests kept asking where I ordered it from, and the pan was empty before I could even have seconds. Now it's my go to for feeding a crowd without spending all morning in the kitchen.

Make It Your Own

Swapping pears for apples in fall creates this amazing buttery sweetness that feels extra fancy. I've used peaches in summer and they caramelized beautifully in the oven. The frozen berries work year round but fresh berries in season turn this into something downright luxurious.

Storage Secrets

This keeps beautifully in the fridge for 5 days and actually tastes better on day two when the flavors have mingled. I cut it into squares and keep them in containers for grab and go breakfasts. You can also freeze individual portions and reheat in the microwave for 90 seconds.

Serving Ideas That Transform It

A dollop of coconut yogurt on top adds this creaminess that takes it over the top. A drizzle of extra maple syrup right before serving creates these gorgeous sticky pockets. Sometimes I toast extra coconut and walnuts to sprinkle on top for that fresh baked crunch.

• Try it with a splash of cold milk right before eating for that cereal and milk vibe
• Leftovers reheat perfectly in the air fryer for 5 minutes at 320°F
• Serve with a side of fresh fruit to make it feel like a complete café breakfast

Save

There's something about the house filling with cinnamon scented steam that makes even the grayest morning feel hopeful. Hope this becomes your comfort too.

Recipe FAQs

→ Can I use different fruits instead of apples?

Yes, pears or mixed berries make excellent alternatives, offering varied flavors and textures.

→ How can I make this bake nut-free?

Simply omit walnuts or substitute with seeds like pumpkin seeds to maintain crunch without nuts.

→ What type of oats works best for this dish?

Rolled oats are ideal for texture, but certified gluten-free oats can be used for gluten sensitivity.

→ Can I prepare this bake ahead of time?

Yes, mix ingredients and store in the refrigerator before baking; bake fresh when ready.

→ Is there a substitute for almond milk if allergic?

Other plant milks like oat or rice milk work well as a dairy-free alternative.