October 10, 2021

Autumn Baked Oatmeal

Baked oatmeal makes a warm, filling weekend breakfast, but can also be made ahead, making it great for weekly meal prep sessions. This vegan Autumn Baked Oatmeal is like fall in a bowl - warm spices, applesauce, nuts, cranberries, and pear come together in this tender baked oatmeal that’s almost more like a cake.

Oatmeal provides the perfect blank canvas on which to build flavors and textures. I love playing with different combinations of nuts, seeds, and fresh and dried fruits in baked oatmeal. Pecans and pepitas have been my go-to combination this fall, and I just can’t get enough pears this year, either.

Baked oatmeal is delicious hot from the oven, drizzled with cold milk or cream. It’s also great as leftovers, cold from the refrigerator or reheated again. Any way you like it, this Autumn Baked Oatmeal is a nutritious breakfast full of fiber, vitamins and minerals, and healthy fats!

Ingredients for Autumn Baked Oatmeal assembled on a wooden cutting board
Assemble your ingredients.

Mixing flaxseed meal into coconut milk for a flax egg
Combine flaxseed meal and coconut milk, which will serve as a binder in place of an egg in this recipe. Plus, flax seeds are a good source of heart-healthy essential fatty acids!

Stages of mixing baked oatmeal from oats and spices, to adding wet ingredients, to adding nuts, seeds, and dried cranberries
Mix dry ingredients, then add wet ingredients, stir to combine, and then add in nuts, seeds, and fruit.

Pear slices on a bamboo cutting board with a knife
Slice your pear to arrange on top of the baked oatmeal.

Finished Autumn Baked Oatmeal, straight from the oven,
Finished Autumn Baked Oatmeal, straight from the oven, ready to be enjoyed warm.

Original publication date: November 9, 2020 / Photos updated: October 4, 2021

Autumn Baked Oatmeal

This vegan Autumn Baked Oatmeal is like fall in a bowl, with warm spices, applesauce, nuts, cranberries, and pear.


Kira Freed - The Joyful Plateful











2 cups old-fashioned (rolled) oats

2 tsp. baking powder

1 tsp. sea salt

2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1 cup unsweetened applesauce

1/2 cup pure maple syrup

1/2 cup coconut milk (or other plant-based milk)

2 Tbsp. flaxseed meal

2 tsp. vanilla extract

1/4 cup pepitas (pumpkin seeds)

1/4 cup pecans

1/3 cup dried cranberries

1 firm, ripe pear


  1. Preheat oven to 350 degrees F. Lightly grease a 9x9” baking dish, and set aside.
  2. In a large measuring cup, combine coconut milk and flaxseed meal, stir, and set aside for 5 minutes.
  3. Remove core and seeds from pear, and slice into thin wedges. Set aside.
  4. In a large mixing bowl, combine dry ingredients: oats, baking powder, salt, cinnamon, ginger, and nutmeg. Make a well in the center.
  5. Add wet ingredients to dry: applesauce, syrup, coconut milk and flaxseed mixture, vanilla. Stir well to combine.
  6. Stir in nuts, seeds, and dried cranberries.
  7. Pour oatmeal batter into prepared baking dish. Arrange pear slices on top.
  8. Bake at 350 degrees F for about 45 minutes, until center is firm.
  9. Serve warm, optionally garnished with extra maple syrup or a splash of milk or cream.
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