Apple Baked Oatmeal
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.
Ingredients
- 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
Serving option
- 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
Instructions
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Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9 x13 baking dish with avocado oil spray or olive oil spray. Set aside.
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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.
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Spread batter evenly into a casserole dish. Top with additional walnuts, plus raisins if desired.
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Bake in a preheated oven until just set and no longer jiggly - about 30-35 minutes.
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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.
Recipe Notes
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.