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.
Print Recipe
Pin Recipe
Rate this Recipe
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 8x8 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
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
