A softly-set, custard-style baked oatmeal with apples, cranberries, tahini, and date-sweetened richness. Perfect for breakfast, snack, or make ahead for leftovers through the week. Enjoy warm or cold.
Servings: 6 generous or 8 smaller portions
Time: Prep: 15–20 minutes • Cook: 35–45 minutes • Total: 50–65 minutes
Dry Ingredients
- 2 cups rolled oats
- 2 tablespoons ground flaxseed
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- Pinch of salt
- 4 tablespoons hemp seeds
Wet Ingredients (Custard Base)
- 1½ cups unsweetened plant milk (soy, oat, almond, or hemp)
- ½ cup date paste, see step two
- 3 tablespoons tahini
- 1 teaspoon vanilla extract
- Zest of 1 orange, optional but excellent
Fruit
- 2 apples, with peel, diced
- 1 heaping cup cranberries, fresh or frozen
Optional topping: Candied Pecans and Cinnamon Date Syrup (recipes below)
Method
1. Preheat oven to 375°F. Lightly grease or line an 8×8 baking dish with parchment paper.
2. Make the date paste by blending 8–10 pitted Medjool dates with 1/3 cup warm water until smooth. Add more warm water as needed for a thinner consistency.
3. In a large bowl, combine rolled oats, ground flaxseed, baking powder, cinnamon, nutmeg, salt, and hemp seeds.
4. In a separate bowl, whisk together plant milk, date paste, tahini, vanilla, and orange zest.
5. Combine the wet mixture into the dry mixture. Stir until fully incorporated.
6. Fold in the chopped apples and cranberries.
7. Pour batter into the prepared baking dish.
Top with Candied Pecan Topping (as much or as little as you like).
8. Bake 35–45 minutes, until the center is just set.
Remove earlier for a custard texture, later for a firmer slice.
9. Cool 10–15 minutes before slicing. Serve warm or chilled.
Optional: drizzle with real maple syrup or serve with unsweetened plant based yogurt (soy, coconut, cashew).
Make Ahead (Night Before) Option
Assemble the entire bake, including the fruit and pecans. Cover tightly, and refrigerate overnight.
In the morning:
- Uncover. Let sit at room temperature for 10 minutes.
- Bake as directed, it may need an extra 5–10 minutes since it starts cold. This creates deeper flavor and an even creamier custard texture.
Why It Works
This bake layers fiber (oats, flaxseed, fruit, hemp seeds), healthy fats (tahini, hemp), and whole-food sweetness (dates) in a way that supports stable morning energy. Perfect for high-fiber meal plans and meal prep weeks.
Cinnamon Date Syrup
A naturally sweet, warm-spiced drizzle that pairs beautifully with baked oats, fruit-forward breakfasts, and cozy bowls.
Ingredients
- 8-10 pitted Medjool dates
- ¾ cup water
- ½ teaspoon cinnamon
- Pinch of salt (optional, but recommended)
Method
- Add the dates and water to a small saucepan and bring to a gentle simmer.
- Simmer for 8–10 minutes, until the dates are very soft and starting to break down.
- Transfer to a blender, add cinnamon and salt, and blend until smooth.
- Let cool slightly — the syrup will thicken as it sits.
Notes
- Adjust thickness with a splash of warm water if needed.
- Keeps well in the refrigerator for up to 1 week.
- Delicious over oatmeal bakes, plant based yogurt, pancakes, or roasted fruit.
Cinnamon Candied Pecans
A whole-food, crunchy, cinnamon-warm topping perfect for baked oatmeal, yogurt bowls, pancakes, and fruit crisps.
Ingredients
- 1 cup whole pecans, or 1/2 cup chopped
- 3 tablespoons Cinnamon Date Syrup, thinned date paste also works here
- 1/2 teaspoon cinnamon
- Pinch salt
Method
- In a small pot heat date syrup, cinnamon, and salt over medium high heat, stirring constantly until bubbling, continue for about 1 minute, then remove from heat.
- Coat pecans and scatter over the top of your oatmeal bake before baking. Pecans will toast and caramelize in the oven as the bake cooks.
- Alternatively spread coated pecans on parchment lined baking sheet and bake 15-20 minutes until sauce is dried. Let cool until outside is crunchy.
- Stores 1–2 weeks in an airtight small jar.
- Delicious on roasted squash, sweet potatoes, or chia pudding.
