Table of Contents
Why this recipe works
What’s not to love about this recipe? This gluten-free apple cinnamon baked oatmeal is the perfect breakfast for a crisp autumn morning. The combination of fresh apples, chewy oats, tart cranberries, cinnamon spice, and a drizzle of maple syrup will leave you feeling warm and comfy and ready to start your day!
And the best part is that a tray will last you an entire week. Meal prepping has never been so easy or tasty.
You’ll love this recipe because:
- Apples – 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. If you can’t find any of these, just use a crisp, harder variety to avoid soggy apples.
- Brown sugar – 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.
- Oats – 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.
- Applesauce – I love the use of unsweetened applesauce to keep the baked oatmeal really moist and it acts as a replacement for eggs. Plus, we’re making an apple baked oatmeal, so the more apples the better!
- Almond Milk – I wanted to keep this recipe dairy-free and vegan, so I used almond milk. You can use your favorite non-dairy milk or even regular cows’ milk if you prefer. Oat milk, coconut milk, cashew milk, or soy milk all work great. Just make sure they are the unsweetened version since we’ll be adding in brown sugar to sweeten the oatmeal bake.
This apple baked oatmeal recipe is really simple to make with minimal steps. It’s great for serving a crowd or meal prep throughout the week. The below steps with matching photos are meant to help you see this recipe at various stages to help you make it perfectly every time.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Baked oatmeal is great because it is super versatile. If cranberries aren’t for you, you can leave them out entirely, or use a different dried fruit like raisins. Or maybe you like nuts? Walnuts, pecans, or almonds would be great in this gluten-free baked cinnamon apple oatmeal. Whatever you decide to add, I recommend about ½ cup.
This dish is best served warm whether fresh out of the oven or warmed in the microwave when eating the leftovers. I like my gluten-free apple baked oatmeal on it’s own drizzled in maple syrup, but my sister loves having hers with a dollop of Greek yogurt drizzled in honey. That’s the beauty of baked oatmeal – it’s so adaptable!
This baked apple oatmeal is obviously best fresh out of the oven, but it’s also a great option for meal-prepping. You can store the leftovers in an air-tight container and eat within 4-5 days. If you make a lot or don’t love eating the same thing every day, you can wrap an extras in plastic wrap, then aluminum foil and pop in the freezer. Wrapping in individual portions will make for super easy breakfasts in the future. Once frozen, it will keep for a few months.
It’s crucial to use purity protocol or certified gluten-free oats if you need to ensure the recipe is gluten-free.
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: If you want to extend its life, you can freeze the baked oatmeal. First, allow the oatmeal to cool completely. Cut it into portion-sized squares, wrap each square securely in plastic wrap, followed by aluminum foil or place them in freezer-safe bags. It can be stored in the freezer for up to 3 months.
Reheat: For refrigerated oatmeal, you can reheat it in the microwave for 1-2 minutes or until warmed through. For frozen oatmeal, it’s best to let it thaw overnight in the refrigerator before reheating. Alternatively, you can microwave it directly from the freezer by using a defrost setting first, and then warming it up on high for 2-3 minutes.
- Gluten-Free Pumpkin Breakfast Cookies
- Gluten Free Giant Strawberry Pop Tart
- Gluten-Free Vegan Baked Chocolate Sprinkle Donuts
- Hash Brown Breakfast Egg Cups
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Vegan Apple Baked Oatmeal
- 2 cups oats (use purity protocol or gluten-free certified oats (see notes))
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp salt
- 1 1/2 cups almond milk (unsweetened)
- 3/4 cup applesauce (unsweetened)
- 1/3 cup brown sugar (packed (see notes))
- 1 tsp vanilla extract
- 2 honeycrisp or granny smith apples (diced into 1/2 inch pieces (see notes))
- 1/2 cup dried cranberries
- pure maple syrup (for serving)
- Preheat oven to 350F. Grease an 8×8 inch baking dish. Set aside.
- In a large bowl, combine gluten-free certified oats, baking powder, cinnamon, nutmeg, ginger, and 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.
- 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.
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!