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

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!
5 from 1 vote
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Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegan
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 9 servings
Calories: 159kcal
Author: Megan


  • 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 8x8 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.


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
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