a baked oatmeal variant without eggs and without milk. Excellent if you don’t keep eggs on hand or want a vegan take on this traditional recipe. With less than 1 cup of sugar in total, it isn’t overly sweet either.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 50 mins |
| Servings: | 6 |
| Yield: | 1 pie pan |
Ingredients
- 1 cup unsweetened applesauce
- ¾ cup white sugar
- 3 cups oats
- 1 cup plain soy milk
- 1 tablespoon baking powder
- ¼ teaspoon baking powder
- 1 teaspoon vegetable oil
- ½ teaspoon sea salt
- ½ cup raisins
- 1 tablespoon brown sugar, or more to taste
- ½ teaspoon ground cinnamon
Instructions
- Lightly grease a pie pan.
- Beat applesauce and white sugar together in a bowl. Add oats, soy milk, 1 tablespoon plus 1/4 teaspoon baking powder, vegetable oil, and sea salt; mix well. Fold raisins into oat mixture.
- Pour oat mixture into the prepared pie pan; top with brown sugar and cinnamon. Refrigerate for 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until oatmeal is firm, 35 to 50 minutes.
- Substitute rice milk or almond milk for the soy milk, if desired. Any dried fruit can be used in place of the raisins.
Reviews
I made this recipe with regular milk (what I had) and wonder if brown sugar would work in place of the white (richer flavor profile generally) and if so, would the amount stay the same?
Made this as written and let is set up overnight. Mine was done in 35 minutes. So tasty!
First time making any baked oatmeal. I loved it! I did have to sub for the applesauce because I didn’t have any on hand. I used pureed butternut squash instead. I also used hazelnut milk because I didn’t have any soy on hand.