A bowl of oatmeal topped with fruit is a pretty solid breakfast option. But if you're getting tired of the same old, consider giving this breakfast bake a try! Diced apples, raspberries, and maple syrup are swirled together and then topped with a thick, crumbly layer of quinoa, rolled oats, walnuts, and oat flour. After 30 minutes in the oven, you will have a warm, cozy, and sweet casserole that is perfect for when you're craving a sweet breakfast or can even be topped with a scoop of vanilla vegan ice cream for a yummy post-dinner treat.

Apple Raspberry Breakfast Bake [Vegan]

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Cooking Time



  • 4 1/2 cups diced apples
  • 1 cup fresh or frozen raspberries
  • 1 cup unsweetened apple sauce
  • 1/3 cup plus 2 tablespoons pure maple syrup
  • Juice from 1 lemon
  • 1 cup rolled oats
  • 1/2 cup cooked quinoa
  • 1 cup walnuts
  • 4 teaspoons oat flour or almond flour
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves


  1. Preheat oven to 350°F.
  2. Wash and dice apples.
  3. Fill large stock pot with water and bring to boil. Blanch diced apples for 45-60 seconds, drain from water and place in large mixing bowl.
  4. Add 1/2 cup unsweetened applesauce, 1/2 cup walnuts, 1/3 cup pure maple syrup, cooked quinoa, oat or almond flour, cinnamon, ground ginger, and ground cloves. Mix well.
  5. Fold in raspberries and place into a 2-3 quart casserole dish.
  6. Place 1 cup rolled into the mixing bowl, add remaining applesauce, maple, and walnuts and mix. You can also add a dash or two of cinnamon for topping as well.
  7. Before covering fruit filling with oats and nuts, squeeze juice from lemon evenly over the top.
  8. Spoon out the oats and nuts evenly over the crumble and press down to evenly cover top.
  9. Bake for 25-30 minutes, or until top layer is golden brown and fruit layer is slightly bubbly.
  10. Let cool and serve.


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