Go Back
Apple Baked Oats with Cranberry Crumble in a pan with a spoon.
Print

Apple Walnut Baked Oats with Cranberry Crumble Recipe

Warming spices, apples, cranberries, walnuts, dates and oats come together in this tempting breakfast. A snap to pull together and perfect for the coldest months of the year. *See note for make-ahead option! This recipe is vegetarian, vegan and easily gluten free.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 -7 Servings
Calories 400kcal
Author Traci York

Ingredients

For the Crumble:

  • 3/4 C Fresh Cranberries 80g
  • 1/3 C Walnuts 44g
  • 3 Tbs Maple Syrup
  • 1/4 tsp Cinnamon ground
  • 1/4 tsp Nutmeg ground

For the Date Butter:

  • 1 C Pitted Medjool Dates soaked in hot water for 10 min and drained, 152g
  • 1 Tbs Coconut Oil virgin cold-pressed
  • 1/2 tsp Cinnamon ground
  • 1/2 tsp Vanilla Extract
  • 1/8 tsp Sea Salt
  • 1 Tbs Lemon Juice
  • 1/4 C Water 102g
  • 2 1/2 C Apples medium dice, about two apples, 296g

For the Oats:

Serve With:

  • Pure Maple Syrup for drizzling

Instructions

  • Preheat oven to 350F (180C). While the oven is preheating, toast the walnuts for both the oats and crumble for about 8-10 minutes or until they are fragrant and toasty. Chop and set aside.

For the Crumble:

  • In a food processor add the cranberries, 1/3 C (44g) toasted walnuts, maple syrup, cinnamon and nutmeg. Pulse until a rough crumble forms. Scoop out into a bowl and set aside.

For the Date Butter:

  • Wipe out the food processor and add the dates, coconut oil, cinnamon, vanilla, salt, and lemon juice. Pulse a few times just to get the mixture going. Scrape down the bowl. With the processor running, add a steady stream of water. Scrape down the bowl and process again until smooth. The mixture should be thick but spreadable. Mix this up with the apples.

For the Oats:

  • In a medium mixing bowl, add the the remaining walnuts, oats, cinnamon, nutmeg, cloves, anise, salt, and baking powder. Mix well. Mix the vanilla extract and water and pour over the oat mixture. Stir well.

To Assemble:

  • Spray the bottom of a medium (at least 8" x 11" or 20cm x 27cm) casserole dish with pan spray.
  • Spread the date/apple mixture in the bottom of a casserole dish. Pour the oat/water mixture over the top. Spread evenly. Use your fingers to sprinkle the crumble mixture evenly over the top of the oats.
  • Bake uncovered for 40-45 minutes.
  • Serve with plenty of maple syrup.
  • Store leftovers in a covered container for up to three days. Rewarm at 350F (180C) for 15 minutes.

Notes

*To make ahead: prepare cranberry crumble and date butter. Store in a lidded containers in the refrigerator. Mix all the dry ingredients for the oat mixture, cover and leave out on counter until ready to use. When ready to assemble, dice the apples, and assemble as written.
**I've not seen ground Star Anise, so I use a microplane and carefully grate a few anise to 'grind' it.
Crumble recipe adapted from Vegetarian Times 2014
Baked Oatmeal inspired by Jamie Oliver

Nutrition

Calories: 400kcal | Carbohydrates: 57g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Sodium: 253mg | Potassium: 540mg | Fiber: 8g | Sugar: 29g | Vitamin A: 65IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 2mg