Vegan Breakfast Recipes/ Vegan Recipes

Baked Almond Butter and Apricot Oatmeal

Baked Almond Butter & Apricot Oatmeal by Ann Oliverio

This easy and warming oatmeal, richly flavored with almond butter, apricots, and ginger, is not only gluten-free, but oil-free as well. The origins of this recipe come from my month-long peanut butter and jelly blog posts in honor of Vegan Month of Food — a yearly blogging event where vegans from all over the world commit to sharing at least 20 vegan-centric recipes, articles, information, and commentary during the month of September. Recipe and photo by Ann Oliverio, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetitereprinted with permission © 2015 Front Table Books.

Baked Almond Butter & Apricot Oatmeal by Ann Oliverio

Baked Almond Butter and Apricot Oatmeal

This easy and warming oatmeal, richly flavored with almond butter, apricots, and ginger, is not only gluten-free, but oil-free as well.
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Course: Breakfast
Cuisine: Vegan / Healthy
Diet: Vegan, Vegetarian
Prep Time: 8 hours
Cook Time: 20 minutes
Total Time: 8 hours 20 minutes
Servings: 4
Author: Veg Kitchen


  • 1 cup uncooked gluten-free steel-cut oats
  • 2 cups water
  • 1/2 cup dried apricots chopped into small pieces
  • 1 tablespoon fresh ginger grated or minced
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon dried ginger
  • Pinch salt
  • 1/3 cup smooth or chunky natural almond butter
  • Zest of 1/2 orange
  • 1/2 cup nondairy milk
  • 1/4 cup fresh orange juice
  • Slivered almonds for garnish optional


  • Combine the steel-cut oats and 2 cups water in a medium-sized saucepan and let sit for several hours or overnight.
  • Place 4 ramekins on a small baking pan and preheat oven to 350º F.  You can also use an 8- by 8-inch baking dish.
  • Bring the oats/water to a boil, then reduce the heat to a simmer and cook until oats are tender, about 10 minutes.
  • Add more water if the mixture becomes too dry.  Stir in the ginger, apricots, cinnamon, almond butter, salt, and orange zest.
  • When the almond butter is fully incorporated, remove the oats from the heat and stir in the milk and orange juice.
  • Divide the oat mixture between the 4 ramekins or scrape into the baking dish and bake for 10 minutes. Sprinkle oatmeal with slivered almonds, if using.

For extra fruitiness, top the oatmeal with spoonfuls of your favorite fruit-sweetened jam or jelly, or sprinkle on fresh berries.

Baked Almond Butter & Apricot Oatmeal recipe by Ann Oliverio

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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  • Reply
    May 11, 2015 at 1:44 am

    oh my goodness Nava, this sounds so fantastic. I have two orange trees, and honestly I just can’t keep up with the orange output (nice problem to have, I know!). So, I’m always on the lookout for recipes like this that will help me use up an orange or two. <3

    • Reply
      May 11, 2015 at 3:11 am

      Having your own orange tree is amazing! Credit where due — this recipe is contributed by Annie Oliverio. Enjoy!

  • Reply
    Good Health Academy
    May 16, 2015 at 10:59 am

    Sounds like an amazing recipe, though I haven’t yet tried it out. I do have a doubt, as if why we should use ginger along with an oatmeal! I have always had this allergic skin rashes whenever I add ginger in my diet! So just wondering, If it is okay to skip ginger while making this recipe!

    • Reply
      May 16, 2015 at 11:01 am

      Of course! If you don’t enjoy the taste of ginger and especially since you’re allergic to it, by all means, skip it. It has plenty of other flavorful ingredients.

  • Reply
    May 21, 2015 at 3:44 am

    Cinnamon somewhat balances the taste of ginger. Maybe proportion of amounts can be changed according to the preference.

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