This Baked Oatmeal with Apples is an easy one-bowl breakfast recipe made with cozy fall spices and wholesome rolled oats. It’s the perfect healthy breakfast or brunch for chilly fall mornings! Gluten free & refined sugar free with a grain-free, paleo and low carb option. Includes a step-by-step video.
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Baked Apple Oatmeal for Breakfast
Wondering what to make for breakfast now that apple season is here? This Baked Apple Oatmeal is quick and easy to make and the perfect make-ahead breakfast for fall. It’s super simple and easy to throw together the night before or on cozy Sunday mornings for meal prep.
You just mix up the ingredients in one bowl and bake it in the oven. Everyone in our house loves this warm and cozy baked apples with oats especially on a chilly fall or winter morning. The best part about this delicious recipe is it can be prepared within minutes and made with diced apples. And if you don’t have apples on hand, then you can also check out this Pumpkin Baked Oatmeal, Peanut Butter Baked Oatmeal with Chocolate, Banana Baked Oatmeal or 15 more baked oatmeal recipes.
Why We Love This Baked Oatmeal with Applesauce Recipe
If it’s your first time making baked oats with applesauce, you are in for a real treat! This baked oats with apples is not only absolutely delicious and full of cozy autumn flavors, but it is sweetened with maple syrup and refined sugar-free.
We love this healthy baked oatmeal for breakfast or dessert, and it is great for meal prep. A batch of this oatmeal lasts us all week in the fridge and my kids love it.
While I used almond milk, maple syrup and a touch of apple sauce for this recipe, you can definitely use any other plant-based milk and other sweetener option if you would prefer.
Ingredients You Need for this Apple Cinnamon Baked Oatmeal
For this healthy baked oatmeal recipe, you’re going to need:
- old fashioned rolled oats (use gluten free as needed) – we love using rolled oats for our baked oatmeal and baked oatmeal cups since they are heartier. I would not suggest using quick oats, steel cut oats or instant oats for this recipe. If you’re looking for a grain-free baked oatmeal, sub 3 1/2 cups of rolled oats with 2 cups roughly chopped coconut flakes, 1 cup roughly chopped sliced almonds and 1/4 cup almond flour.
- eggs – help our baked oats rise. If you want to make this apple baked oatmeal vegan, swap with two flax eggs.
- almond milk – we like using Malk Organics since it doesn’t contain any fillers but you can use any milk you like or have on hand
- unsweetened applesauce – if you don’t have any applesauce on hand, you can also sub with mashed very ripe bananas, pumpkin puree or half the amount of melted coconut oil
- maple syrup – we prefer using maple syrup or coconut sugar instead of brown sugar to keep our baked oatmeal healthy
- baking powder – the leavener we use to help the oats rise.
- chopped apples – we used Granny smith for this baked apple oatmeal recipe but you can use Honeycrisp, Gala, Pink Lady or any apples you have in your kitchen.
How to make Baked Oatmeal with Apples
- PREPARE BAKING PAN: Preheat oven to 350 F and lightly grease the inside of a 2 quart (10 cup) casserole dish or baking dish. Set aside.
- MIX THE WET INGREDIENTS: In a large bowl, whisk the eggs, applesauce, maple syrup and milk until combined.
- STIR IN THE DRY INGREDIENTS: Add vanilla, cinnamon, allspice, and flax seeds. Gently fold in oats and apples.
- TRANSFER TO PAN: Spread batter evenly into baking dish, greased muffin tin or
silicone muffin liners and top with berries. - BAKE in preheated oven for 35-40 minutes, or until the oatmeal is set and the center is no longer jiggly.Remove from oven and serve with extra berries, maple syrup, and any other desired toppings.
Ingredient Substitutions
What I love about making baked oatmeal is that it’s such a versatile recipe but here are a few swaps you can make:
- Gluten-free Old Fashioned Rolled Oats – do not sub with instant oats or quick oats. If you’re looking for a grain-free baked oatmeal, sub 3 1/2 cups of rolled oats with 2 cups roughly chopped coconut flakes, 1 cup roughly chopped sliced almonds and 1/4 cup almond flour.
- Maple syrup: Feel free to use any other sweetener you like such as used honey, coconut sugar, regular organic sugar, liquid monk fruit, Lakanto sugar-free maple syrup.
- Coconut oil: If you’re not a fan of coconut oil, swap with avocado oil or melted butter if not dairy-free.
- Almond Milk: Any other dairy-free or regular milk works perfectly in this recipe.
Substitutions
What I love about making baked oatmeal is that it’s such a versatile recipe but here are a few swaps you can make:
- Gluten-free Old Fashioned Rolled Oats – do not sub with instant oats or quick oats. If you’re looking for a grain-free baked oatmeal, sub 3 1/2 cups of rolled oats with 2 cups roughly chopped coconut flakes, 1 cup roughly chopped sliced almonds and 1/4 cup almond flour.
- Maple syrup: Feel free to use any other sweetener you like such as used honey, coconut sugar, regular organic sugar, liquid monk fruit, Lakanto sugar-free maple syrup.
- Coconut oil: If you’re not a fan of coconut oil, swap with avocado oil or melted butter if not dairy-free.
- Almond Milk: Any other dairy-free or regular milk works perfectly in this recipe.
- Apples: We used Granny smith for this baked apple oatmeal recipe but you can use Honeycrisp, Gala, Pink Lady or any apples you have in your kitchen.
Oatmeal Variations
- Mash in a ripe banana to make Banana Apple Baked Oatmeal
- Sprinkle in some dairy-free chocolate chips for an extra special weekend breakfast.
- Add some dried cranberries, raisins, toasted coconut, sunflower seeds, pumpkin seeds, almonds, pecans, walnuts or any other nuts for an added crunch.
Tips for Storage & Reheating
To store apple baked oatmeal cups, you’re going to place them in a single layer in an airtight container in the refrigerator for up to five days.
You can make this Apple Cinnamon Baked Oatmeal recipe in the morning or even on your Sunday night meal prep day.
To make these into single serving sizes or a healthy portable breakfast for on the go like these Apple Cinnamon Baked Oatmeal Cups, divide the batter into silicone muffins liners and bake for 25-30 minutes instead.
How to freeze baked oatmeal with apples and cinnamon
So you might be wondering if you can freeze this baked oatmeal with apples? Well the answer is yes! Leftover oatmeal and berries can be stored in an airtight container in the freezer for up to 2 months!
You can also wrap them up individually and store in the freezer for up to 3 months. Reheat in the microwave or toaster oven to enjoy throughout the week.
How to serve this healthy baked oatmeal recipe
You can serve this delicious baked oatmeal recipe as is, with yogurt, almond milk, homemade nut butter or some jam to liven things up.
More breakfast bakes:
More apple recipes:
Gluten Free Baked Apple Oatmeal Crisp
This Apple Baked Oatmeal recipe is a healthy breakfast perfect for busy fall mornings! A healthy baked oatmeal recipe that comes together in just one bowl with chopped apples, maple syrup and gluten-free rolled oats. Freezer-friendly, dairy-free & refined sugar free with a grain-free, paleo, vegan and low carb option.
- 3 large eggs , (sub 3 flax eggs for vegan - combine 3 tablespoon ground flax seed + 7.5 tablespoons water)
- 1/3 cup unsweetened applesauce
- 1/3 cup pure maple syrup , or preferred sticky liquid sweetener such as date syrup, yacon syrup, sugar-free maple syrup, pure liquid monk fruit or honey if not vegan
- 1 1/2 cups unsweetened almond milk , or any non-dairy milk of choice
- 1 1/2 teaspoons pure vanilla extract
- 1/2 tsp 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1 tsp ground flax seeds , optional for added fiber - can sub withe hemp seeds, chia seeds or plant-based protein
- 3 1/4 cups gluten-free old fashioned rolled oats , if you're looking for a grain-free / low carb baked oatmeal, sub 3 1/4 cups of rolled oats with 2 cups roughly chopped coconut flakes, 1 cup roughly chopped sliced almonds and 2 tablespoons of almond flour
- 1 cup diced apples
- 1/4 cup roughly chopped walnuts , plus more for topping
- 1/2 tbsp raisins or dried cranberries , for topping
- Maple syrup, chopped or sliced apples, dairy-free yogurt or whipped coconut cream, with a splash of milk and an extra sprinkle of cinnamon and more chopped walnuts and chopped apples, if desired
Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9 x13 baking dish with avocado oil spray or olive oil spray. Set aside.
In a large mixing bowl, whisk together the eggs, applesauce, maple syrup, vanilla and milk until combined. Add baking powder, cinnamon, allspice and flax seeds.
Stir in the oats, apples and chopped walnuts.
- Spread batter evenly into a casserole dish. Top with additional walnuts, plus raisins if desired.
- Bake in a preheated oven until just set and no longer jiggly - about 30-35 minutes.
- Cool for 5 minutes before serving. Top with a drizzle of maple syrup, dairy-free yogurt or whipped coconut cream, with a splash of milk and an extra sprinkle of cinnamon and more chopped walnuts and chopped apples, if desired.
How to store: Wrap the baking dish tightly in plastic wrap or transfer individual servings to an airtight container and store in the fridge for up to 5 days.
How to freeze: Leftover oatmeal can be stored in an airtight container in the freeze. You can also wrap them up individually and store in the freezer for up to 3 months.
How to thaw: Thaw overnight in the fridge.
How to reheat: You can reheat baked oatmeal in the microwave or toaster oven until warm to enjoy throughout the week.
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