Gluten-Free Apple Cinnamon Baked Oatmeal

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5 from 1 vote
A square of apple cinnamon baked oatmeal with apple chunks and cranberries sits on a white plate with a fork. A sliced apple is visible nearby on a light pink surface.

This gluten-free apple cinnamon baked oatmeal is made with diced apples, dried cranberries, and warm cinnamon, nutmeg and ginger. Bake it for 40 to 50 minutes, then serve it warm with maple syrup drizzled on top.

Why You’ll Love This Recipe

  • A hands-off way to make oatmeal. Everything bakes together in one dish, no standing at the stove stirring a pot.
  • Good for make-ahead breakfasts. It keeps in the fridge for 4-5 days, or freeze individual squares for up to 3 months and reheat as needed.
  • Works for a gluten-free diet, which one catch. Plain oats don’t contain gluten on their own, but they’re often cross-contaminated during processing, so this recipe calls for gluten-free certified or purity protocol oats specifically.
Labeled ingredients for apple cinnamon baked oatmeal on a light surface: gluten-free oats, vanilla extract, almond milk, applesauce, dried cranberries, brown sugar, apples, cinnamon, nutmeg, ginger, salt, and baking powder.

Ingredient Notes

  • Apples – I like to use honeycrisp or granny smith apples for this recipe. Both hold up well and stay crisp after baking.
  • Oats – Oats don’t contain gluten on their own, but they are often grown near or processed alongside what, so cross-contact is common. Purity protocol oats carry the lowest risk of cross-contact. A small number of people with celiac disease also react to avenin, a protein naturally present in oats, even when the oats are otherwise gluten-free. If that’s you, this recipe may not work for you regardless of certification.
  • Applesauce – Use unsweetened applesauce. It keeps the oatmeal moist.
  • Milk – Use dairy or non-dairy milk, whichever you have on hand. Almond milk is what I originally tested this with, but it’s not required.

Recipe FAQs

What other add-ins work well in this recipe?

Baked oatmeal is versatile, so feel free to swap the cranberries for raisins or another dried fruit, or leave them out entirely. Walnuts, pecans, or almonds also work well in this gluten-free apple baked oatmeal. Stick to about 1/2 cup of whatever you add.

Are oats really gluten-free?

Oats themselves don’t contain gluten, so the real risk is cross-contact during growing or processing, which is why this recipe calls for pure oat protocol or certified gluten-free oats. There’s also a small subset of people with celiac disease who react to avenin, a protein in oats, even when the oats are completely uncontaminated. Oats aren’t a safe bet for everyone, regardless of certification.

A white baking dish filled with apple cinnamon baked oatmeal containing apples and cranberries sits on a light surface. Sliced apples, a whole apple, a white napkin, and plates with forks are nearby.

Expert Tips

  • Leave the apple peels on if you want. It’s one less step, and I like the extra texture, but you can also peel the apples first if you prefer.
  • Most types of milk will work fine in this recipe. Coconut milk will add a noticeable coconut flavor, but other dairy or non-dairy milks are pretty neutral.

Storage Tips

Storage: Once cooled, transfer the apple baked oatmeal to an airtight container. It will remain fresh in the refrigerator for 4-5 days.
Freezer Option: Cut it into portion-sized squares, wrap each square securely in plastic wrap, followed by aluminum foil or place them in freezer-safe bags. Freeze for up to 3 months.
Reheating: Microwave refrigerated portions for 1-2 minutes until warmed through. For frozen portions, thaw overnight in the refrigerator before reheating, or microwave directly from frozen using the frost setting first, then heat on high for 2-3 minutes.

Serve it warm with a drizzle of maple syrup, or add a dollop of Greek yogurt and a drizzle of honey for extra tang. If you want a fuller breakfast, my gluten-free crustless mini quiches make a good savory side without overpowering the apple and cinnamon flavors here.

My gluten-free pumpkin coffee cake is another good option if you’re putting together a fall brunch spread. It has the same fall spices, so it feels cohesive without being too similar.

A slice of apple cinnamon baked oatmeal with apples and cranberries sits on a white plate, as syrup is being poured over it. An apple slice is blurred in the background.
A white baking dish filled with apple cinnamon baked oatmeal containing apples and cranberries sits on a light surface. Sliced apples, a whole apple, a white napkin, and plates with forks are nearby.
5 from 1 vote

Gluten-Free Apple Cinnamon Baked Oatmeal

This gluten-free apple oatmeal bake is made with diced apples, dried cranberries, and warm cinnamon, nutmeg, and ginger. It has a soft, custardy texture and keeps well in the fridge or freezer, so it's great for morning meal prep.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 9 servings
Metric – US Customary

Ingredients

  • 2 cups (162 g) gluten-free oats - use purity protocol or gluten-free certified oats (see notes)
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ½ teaspoon salt
  • 1½ cups (366 g) milk - dairy or non-dairy
  • ¾ cup (183 g) unsweetened applesauce
  • ⅓ cup (67 g) brown sugar - packed
  • 1 teaspoon vanilla extract
  • 2 apples - honeycrisp or granny smith, diced into ½ inch pieces (see notes)
  • ½ cup (60 g) dried cranberries
  • pure maple syrup - for serving

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Preheat oven to 350°F. Grease an 8×8-inch baking dish. Set aside.
  • In a large bowl, whisk together 2 cups (162 g) gluten-free oats, 1 teaspoon baking powder, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ½ teaspoon salt.
    A glass mixing bowl with gluten-free oats topped with cinnamon, nutmeg, ginger, salt, and baking powder before whisking together.
  • In a separate bowl, whisk together 1½ cups (366 g) milk, ¾ cup (183 g) unsweetened applesauce, ⅓ cup (67 g) brown sugar and 1 teaspoon vanilla extract until combined.
    A glass mixing bowl with applesauce, brown sugar and vanilla in it before mixing together.
  • Pour the wet ingredients into the oat mixture. Stir until combined.
    A glass mixing bowl with an oatmeal and almond milk mixture that has been mixed together with a blue spatula.
  • Add the 2 apples, diced in ½-inch cubes, and ½ cup (60 g) dried cranberries. Stir until combined.
    A glass mixing bowl with an oatmeal, apple and dried cranberry mixture in it.
  • Pour the mixture into the prepared baking dish.
    An oatmeal, apple and dried cranberry mixture in a square baking dish before baking in the oven.
  • Bake in the oven at 350°F for 40-50 minutes, until the top is set and most of the liquid is absorbed.
    Gluten-free vegan apple baked oatmeal in a square baking dish with fresh apples surrounding the baking pan.
  • Let cool for a few minutes, then serve warm with a drizzle of pure maple syrup.
    A square of apple cinnamon baked oatmeal with juicy apple chunks and cranberries rests on a white plate, with a fork beside it. Sliced apples are nearby on a light surface.

Video

Notes

  • Gluten-Free Note: Use purity protocol or certified gluten-free rolled oats. Regular oats are often cross-contaminated with wheat during growing or processing.
  • Storage Note: Store in the refrigerator for 4-5 days, or freeze individual portions for up to 3 months.
  • Apple Note: Honeycrisp and granny smith both hold their shape well after baking.
  • Vegan: Use a non-dairy milk to keep this vegan, Also double check your brown sugar, since some brands use bone char in processing. 

Nutrition

Calories: 159kcal | Carbohydrates: 34g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 188mg | Potassium: 185mg | Fiber: 4g | Sugar: 19g | Vitamin A: 29IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 1mg

Megan Hastings is a celiac recipe developer specializing in reliable gluten-free comfort food and baking recipes that taste as good as you remember, just without the gluten.

4 Comments

  2. 5 stars
    This was super easy to make and tasted so good! I topped it with a dollop of Greek yogurt and drizzled it all in maple syrup, and it tasted like an explosion of fall. Seriously, don’t hesitate to make this baked oatmeal.

    Reply
5 from 1 vote

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