Jujube Baked Oatmeal

I’ve been craving oatmeal recently. Maybe it’s the nutty toastiness, or amazing texture but I thought I’d finally give myself some. Here’s my Jujube Baked Oatmeal.

Not sure who was the first to make baked oatmeal but I really do appreciate them. Something about the firm yet fluffy texture… I guess the best way to explain it is if cake and thick oatmeal porridge combined. It’s so good!!

A lot of baked oatmeals use things like raisins or fresh blueberries. Since I have a giant bag of dried jujubes from our Asian market, why not use them? They add amazing flavor and sweetness that you can’t get from any other dried fruit. But, if you can’t find dried jujubes, feel free to use any dried fruit that you like. I find that fresh fruit can get too sour for the baked-oatmeal-context.

For the oats, I find that the classic, old-fashioned rolled oats work best. But, if you have quick-cooking oats or steel cut oats, you could also use them. I would recommend using less liquids (non dairy milk) for quick-cooking and par-cook the steel cut oats. You can do this by running them through boiling water before using.

I think that’s all I have to say. You should definitely make this for breakfast, or honestly any meal 🙂

5 Word Summary:


7 ingredients

Super easy



If you like oatmeal, check these recipes out:

Japanese Sweet Potato Overnight Oats

Mung Bean Overnight Oats

Chestnut Oatmeal Vegan Ice Cream

Jujube Baked Oatmeal

This super simple recipe makes for an amazing breakfast or snack. The sweet jujubes and slight chew from the oats are a perfect complement. This recipe is vegan, dairy-free, and gluten-free.

Course Breakfast
Cuisine American, Chinese
Keyword dairy-free, gluten-free, jujube, oatmeal, oats, vegan
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 people
Calories 300 kcal


  • 1 3/4 cup non dairy milk 1
  • 1/4 cup neutral oil 2
  • 2/3 cup applesauce 3
  • 1/2 cup pure maple syrup 4
  • 3 cups rolled oats
  • 1 tsp baking powder
  • 1 cup dried jujubes 5


  1. Preheat oven to 350 degrees F and grease a 9 inch pie pan, cake pan, or square pan with oil.
  2. In a large bowl, combine all the ingredients and pour into your prepared pan.
  3. Bake for 35 minutes or until golden brown but still bit soft. If you like a thicker/firmer baked oatmeal, bake for 5-10 minutes longer. Allow to cool and then enjoy!

Recipe Notes

  1. I used unsweetened soy milk but almond, cashew, coconut, rice, hemp, etc. all work.
  2. I used olive and avocado oil, but canola, vegetable, coconut, etc. all work.
  3. I made my own using this recipe. Mashed banana also works but its flavor is stronger.
  4. Honey also works if you don't need this to be vegan.
  5. I bought dried jujubes, washed them in some baking soda, and then cut the pits out. 

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