A close-up of a square of gluten-free vegan apple baked oatmeal on a plate drizzled with honey.

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:

  • It’s seasonal. This baked apple oatmeal harnesses the best of autumn’s bounty, combining fresh apples and warming spices to create a breakfast that embodies the cozy spirit of the season.
  • It’s easy to prepare ahead. This recipe isn’t just delicious; it’s practical. Make a batch and have a hassle-free, heartwarming breakfast ready to go for the entire week!
  • It’s gluten-free. As long as you use gluten-free certified oats, this recipe provides all the deliciousness of a comforting oatmeal bake without the gluten, ensuring everyone at the table can eat breakfast it without worry.

Ingredients

Ingredients for making gluten-free vegan apple baked oatmeal.

Ingredient Notes

  • 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.

Choosing the right apple variety is key for baked dishes. Crisp varieties like Honeycrisp or Granny Smith retain their structure and offer a delightful bite even after baking. Softer apple types might turn mushy, losing their texture when baked.

Step-by-Step instructions

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.

A glass mixing bowl with gluten-free oats topped with cinnamon, nutmeg, ginger, salt, and baking powder before whisking together.
Add gluten-free certified oats, baking powder, cinnamon, nutmeg, ginger, and salt to a mixing bowl. Whisk until combined.
A glass mixing bowl with applesauce, brown sugar and vanilla in it before mixing together.
In a separate bowl, add applesauce, brown sugar and vanilla.
A glass mixing bowl with an almond milk mixture in it that has been mixed together.
Top with the almond milk. Whisk until combined.
A glass mixing bowl with gluten-free oats topped with an almond milk mixture before mixing together.
Pour the wet ingredients into the oat mixture. Mix together.
A glass mixing bowl with an oatmeal mixture topped with diced apples and dried cranberries before mixing together.
Add the diced apples and dried cranberries.
A glass mixing bowl with an oatmeal, apple and dried cranberry mixture in it.
Mix until the apples and cranberries are evenly distributed.
An oatmeal, apple and dried cranberry mixture in a square baking dish before baking in the oven.
Pour the oatmeal mixture into a greased 8×8-inch baking dish.
Gluten-free vegan apple baked oatmeal in a square baking dish with fresh apples surrounding the baking pan.
Bake for 40-50 minutes, until the milk is mostly absorbed and the top is golden brown. Slice into squares to serve with a drizzle of maple syrup.

expert tips

  • I like to leave the skin on my apples because it’s one less step to worry about and I also like the added texture, but you can peel your apples if you’d prefer.
  • 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’re not dairy-free or vegan, you can use cows milk in this recipe. Similarly, if you aren’t gluten-free, you can use oat milk. Honestly, most milks will work well in this recipe, they might just add a hint of another flavor – especially if you opt for coconut milk. It won’t be bad, just a little different.
A tray of gluten-free vegan apple baked oatmeal next to a couple of apples on a table.

Recipe FAQs

What other add-ins work well in this recipe?

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.

How should I serve baked oatmeal?

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!

How should I store my baked oatmeal?

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.

What type of oats are best for this recipe?

It’s crucial to use purity protocol or certified gluten-free oats if you need to ensure the recipe is gluten-free.

A close-up of a square of gluten-free vegan apple baked oatmeal on a plate drizzled with honey.

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: 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.

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.

A tray of gluten-free vegan apple baked oatmeal next to a couple of apples on a table.
5 from 1 vote

Gluten-Free Vegan Apple Baked Oatmeal

This gluten-free vegan apple 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 cozy and ready to tackle your day!
Print Recipe Pin Recipe Rate this Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 9 servings

Ingredients

  • 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

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

Instructions

  • 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.

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

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

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!

I'm Megan: a gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let's make gluten-free stress free together!

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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