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Vegan Baked Steel Cut Oats (oil-free, GF)

Vegan baked steel cut oats packed with apples & dried cranberries. Only 99 calories each, they are oil-free, gluten-free & refined sugar-free.

vegan steel cut oats with cranberries and apples, sitting on top a colorful napkin

Let it be known: I take requests. Happily.

This one comes direct from Denise, who asked if I might consider some pucks made from steel-cut, as opposed to rolled, oats. It is my pleasure to share the delicious results of my recipe testing: Vegan Baked Steel Cut Oats, loaded with apples and cranberries and made in a muffin tin.

If you have not tried steel-cut oats before now, I hope that this recipe will encouage you to give them a try. They are made from the entire oat groat that has been cut rather than steamed and rolled (rolled oats). The results are hearty, rich and so satisfying.

They have great eye appeal, which is an added boost for beginning the day.

Recipe Benefits

  • Vegan (egg-free, dairy-free)
  • Oil-free
  • Gluten-free (be sure to use certified gluten-free steel cut oats)
  • Refined sugar free
  • Fruit sweetened
  • Easy to make
  • Frugal

Ingredients for the Vegan Baked Steel Cut Oats

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

You will also need some regular tap water for baking the oats. Salt is optional/adjustable, but I recommend adding it to bring out the flavors.

If you are wondering about the psyllium: it acts like a vegan “egg” to hold these together. It makes them firm enough to be hand-held (i.e., portable breakfast on the go!).

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

Steel cut oats can take a long time (50 minutes or so) to cook on the stovetop. These baked oats reduce that time (and eliminate stovetop stirring entirely) with two methods:

  1. Pre-soaking
  2. Baking

Here is how to do it.

Step One: Pre-soak the Steel Cut Oats the Day Before

Pre-soaking is exactly as it sounds: cover the oats with water, refrigerate overnight (at least 8 hours), and then drain when ready to use.

This soaking dramatically plumps the oats and slashes the subsequent cooking time.

Step Two: Preheat the Oven & Prepare Muffin Tin

When you are ready to bake, preheat the oven to 375F (190C). Grease or spray all 12 cups of a standard size muffin tin.

Step Three: Combine the Ingredients

In a medium bowl, combine the drained oats, chopped apples, cranberries, psyllium, cinnamon, and salt. Stir to combine.

The sweetness from the fruits eliminates the need for added sugar and keeps the oats creamy and flavorful.

Step Four: Portion the Oat Mixture

Divide the steel cut oat mixture evenly between cups (the cups will be nearly full). Pour 2 tablespoons of milk over each cupful of oats mixture.

Step Five: Bake

Bake in the preheated oven for 24 to 27 minutes until tops are golden brown. Cool completely in the tin tin before removing (run a dull knife around the edges to loosen).

Vary the Types of Fruits

You can play around with the type of fresh and dried fruit in the recipe. Think peaches or apricots during these last weeks of summer, then pears when fall approaches.

The dried fruit options vast: raisins, dried apricots, dried blueberries, dried cherries, you name it. Use whatever variety you prefer.

How to Serve the Vegan Baked Steel Cut Oats

These are wonderful cold, or gently re-warm in the microwave for 20 to 30 seconds, and they make a great snack in addition to a (literally) handy, filling breakfast to-go.

Happy Baking!

Yield: 12 oat cups

Vegan Baked Steel Cut Oats {GF, oil-free}

baked vegan steel cut oat cups

Vegan baked steel cut oats packed with apples & dried cranberries. Only 99 calories each, they are oil-free, gluten-free & refined sugar-free.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1 cup (176 g) uncooked steel cut oats
  • water for soaking
  • 2 large apples, peeled and chopped (pretty fine)
  • 1/2 cup (80 g) dried cranberries, finely chopped
  • 1 tablespoon (5 g) whole psyllium husks
  • 1 teaspoon ground cinnamon (more or less to taste)
  • 1/2 teaspoon fine sea salt
  • 1 and 1/2 cups (355 mL) nondairy milk, divided use

Instructions

  1. The day before making these, place the oats in a bowl or container and fill with water to cover the oats. Refrigerate at least 8 hours. When ready to proceed, drain the oats, discarding water.
  2. Preheat oven to 375F (190C). Grease or spray all 12 cups of a standard size muffin tin.
  3. In a medium bowl, combine the drained oats, chopped apples, cranberries, psyllium, cinnamon, and salt. Stir to combine.
  4. Divide the oat mixture evenly between cups (cups will be nearly full). Pour 2 tablespoons of milk over each muffin cup of oats mixture.
  5. Bake in preheated oven for 24 to 27 minutes until tops are golden brown. Cool completely in tin before removing. Serve room temperature, chilled, or re-warmed (microwave for about 20 to 30 seconds).

Notes

Storage: Store in an airtight container in the refrigerator for 1 week or freezer for up to 3 months.

Baking Tip: Do not fret if some of the liquid bubbles up on the sides of the muffin cups as the bake; once you remove the pucks from the cups, the mess remains on the tin, not the oatmeal "muffins."

Nutrition Information

Yield

12

Serving Size

1 cup

Amount Per Serving Calories 99Total Fat 1.5gSaturated Fat 0.2gCholesterol 0mgSodium 88mgCarbohydrates 19.7gFiber 3.6gSugar 7gProtein 2.6g

Did you make this recipe?

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Natalie

Tuesday 7th of September 2021

Could I use water instead of milk

Camilla

Wednesday 8th of September 2021

That should work fine, Natalie! 😊

Noora shiraz

Thursday 23rd of January 2020

I really wanna make this, but I dont really have plant based milk as an option, would dairy milk also work ?

Camilla

Thursday 23rd of January 2020

Hi Noora,

Yes, you can definitely use dairy milk :)

Karen O

Sunday 12th of January 2020

I made these with dried apricots (chopped), dried cranberries, 2 Tbsp chia seeds (soaked in water) and pumpkin seeds. I used oat milk to top them off. I baked them in silicone muffin pans and they were perfect. I had no trouble getting them out of the pan. I placed the silicone on a cookie sheet for stability and it also caught some overspill. I'm putting these on my breakfast rotation.

Camilla

Monday 13th of January 2020

Your variation sounds so delicious, Karen! Thanks for sharing the chia seed option , in particular. So glad that these worked so well for you 😊

Rebekah

Sunday 5th of January 2020

Hello! Is there a version of this that is sliceable or spoonsble? in a pan? I don’t want to do individual

Camilla

Wednesday 8th of January 2020

Hi Rebekah,

You can make this in an 8-inch or 9-inch square pan (same quantities), and leave out the psyllium husk so that it is spoonable. Should still be same temp and time (may need a few more minutes, but not much, if any) :)

Dani

Thursday 28th of November 2019

I don't have psyllium husk in my pantry, but I have flax seeds and xanthan gum . Would either of those be a good substitute?

Camilla

Thursday 28th of November 2019

Hi Dani, I think the flaxseed should work fine— I suggest two tablespoons to replace the psyllium. Just let them cool before attempting to remove them and I think all will go well! 😊

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