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Egg-Free and Milk-Free Baked Oatmeal

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"An egg-free and milk-free variation of baked oatmeal. Great if you do not keep eggs around or if you are looking for a vegan version of this classic. It's also not too sweet with less then 1 cup sugar total."
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8 h 50 m servings 348 cals
Original recipe yields 6 servings (1 pie pan)


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  • Prep

  • Cook

  • Ready In

  1. Lightly grease a pie pan.
  2. 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 into prepared pie pan and top with brown sugar and cinnamon. Refrigerate 8 hours to overnight.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Bake in the preheated oven until oatmeal is firm, 35 to 50 minutes.


  • Cook's Notes:
  • Substitute rice milk or almond milk for the soy milk, if desired. Any dried fruit can be used in place of the raisins.

Nutrition Facts

Per Serving: 348 calories; 4.2 g fat; 73.5 g carbohydrates; 7.2 g protein; 0 mg cholesterol; 437 mg sodium. Full nutrition

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