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
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
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.
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.
Expert Tips
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.
Serving Suggestions
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.
Gluten-Free Apple Cinnamon Baked Oatmeal
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.
- In a separate bowl, whisk together almond milk, applesauce, brown sugar and vanilla until combined.
- Pour the wet ingredients into the oat mixture. Stir until combined.
- Add the diced apples and dried cranberries. Stir until combined.
- Pour into the prepared baking dish.
- Bake in the oven at 350F for 40-50 minutes, or until the milk is mostly absorbed.
- Serve warm with a drizzle of maple syrup.
Video
Notes
- If you are vegan, make sure your brown sugar is vegan as some sugars are processed with bone char making it not vegan.
- You can also use coconut sugar in place of the brown sugar.
- I like to use honeycrisp or granny smith apples for this recipe because they are crisp. Gala or pink lady would also work well in this recipe.
- You can peel your apples if you prefer, I like to leave the skin on mine.
- Not all oats are considered gluten-free because they are often grown in fields that co-mingle with wheat. I used purity protocol oats, which have very strict standards and are grown in fields that have not grown gluten for a specific amount of years.
- If you are not gluten-free, you can use your favorite rolled oats. Instant oats will not work well in this recipe.
- If you are not dairy-free or vegan, you can use cows’ milk in this recipe.
- If you’re looking for a refined sugar-free recipe, use coconut sugar or pure maple syrup instead of the brown sugar.
- You can add other mix-ins like raisins, pecans, or almonds into this recipe. I recommend about ½ cup.
- Nutrition facts do not include maple syrup since it will depend on how much you choose to drizzle on when you serve.
Nutrition
This recipe was originally posted on December 28, 2012 and updated on October 13, 2021 with new photos, tips and tricks to help you make this gluten-free vegan oatmeal bake perfectly every time!
Just made this for breakfast this morning. Oh my goodness…..it is DELICIOUS! Thanks Megan!
Glad you liked it Mrs. Hocin!
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.
Thanks, Kate! I’m so glad you enjoyed this recipe! Greek yogurt sounds like a delicious topping!