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.

tash

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Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
8 hrs
total:
8 hrs 50 mins
Servings:
6
Yield:
1 pie pan
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Lightly grease a pie pan.

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  • 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.

  • Preheat oven to 350 degrees F (175 degrees C).

  • 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

348 calories; protein 7.2g; carbohydrates 73.5g; fat 4.2g; sodium 436.8mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2019
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. Read More
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