Apple Cinnamon Baked Oatmeal (Gluten-Free, Dairy-Free)

Delicious Baked Oatmeal

If you’ve never tried baked oatmeal before, it’s about to become a favorite! It’s neither creamy nor crispy, but with a chewy texture that makes you want to eat it over and over again!

Baked oatmeal comes together easily in one single baking dish and is perfect for a cozy weekend breakfast or meal prep, since you can refrigerate the leftovers and simply reheat a slice whenever you need an easy breakfast.

In this case, we’ve added chunks of apples, ground cinnamon and ground nutmeg for warm fall flavors, as we head into autumn and take advantage of apple season!

Why You’ll Love this Recipe:

• Simple Ingredients: The handful of ingredients required for making this apple baked oatmeal recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing this oatmeal bake is just a matter of mixing the dry ingredients with the wet ingredients, then transferring the oat mixture to a baking dish and baking!
• Totally Gluten-Free & Dairy-Free: The best part is that this recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or those with gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this cozy apple cinnamon baked oatmeal recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Eggs: Eggs help to bind the ingredients together, so make sure to add them in. Alternatively, if you are allergic to eggs, or simply want to keep this recipe vegan or egg-free, you can use an egg-replacer instead.
• Maple Syrup: I used maple syrup for a natural sweetener. Alternatively, you may also use other types of liquid sweeteners instead (such as honey or agave nectar). If you are diabetic or insulin-resistant, I recommend using maple-flavored monkfruit sweetener (a maple syrup substitute that is low glycemic index).
• Unsweetened Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use other types of unsweetened dairy-free milk (such as rice milk, cashew milk). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
• Spices: I used ground nutmeg and ground cinnamon as they add a beautiful fall flavor to this apple baked oatmeal.
• Apples: I used red apples for sweetness, but if you prefer a slightly tart flavor, go ahead and use Granny Smith apples instead.
• Oats: I used gluten-free rolled oats to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular oats instead. I do NOT recommend using quick oats (they become mushy) or steel cut oats (takes much longer to cook and requires more liquid).
• Pecans: I like the addition of unsalted chopped pecans because it adds a nice crunch to the texture. Alternatively, you may also use chopped walnuts instead.

How to Make Apple Cinnamon Baked Oatmeal:

Dice Apples: Dice the apples into small cubes.

Whisk Wet Ingredients with Condiments: In a large bowl, whisk together the eggs, milk, maple syrup, cinnamon, ground nutmeg and salt until well combined.

Dish by Dish Tips:

• Use Apples that Hold Their Shape: I recommend using apples that hold their shape while baking (such as Honeycrisp, Pink Lady, Granny Smith, Fuji or Gala apples). If you like, you can always use a mixture of both tart and sweet apples to add a little tartness.
• Cut Apples into Small Pieces: Make sure to cut the apples into small pieces (approximately 1/2 inch dices) so that the apples are not too firm after the oatmeal has been baked.
• Use Old-Fashioned Rolled Oats: For the best texture, make sure you used rolled oats for a baked oatmeal with some texture. Instant oats tend to be softer and mushier, while steel-cut oats will require more liquid and more baking time.
• Don’t Overbake: Bear in mind that you want a bit of a chewier texture for this baked oatmeal. The oatmeal should look set around the edges, and just set in the middle (remember that it will continue to set as it cools). If you bake it until the center looks dry in the oven, the oatmeal will be too dry once cooled.
• Let Cool Before Slicing: As mentioned above, the baked oatmeal continues to set while it cools. So make sure to allow the oatmeal to set fully before slicing to ensure you get neat squares.

Other Gluten-Free Oatmeal Recipes:

• Honey Oat Bread (Gluten-Free, Dairy-Free)
• Classic Oatmeal Cookies (Gluten-Free, Dairy-Free)
• Easy Oatmeal Muffins (Gluten-Free, Dairy-Free)
• Oatmeal Chocolate Chip Cookies (Gluten-Free, Dairy-Free)

Other Gluten-Free Breakfasts to Start Your Day With:

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Apple Cinnamon Baked Oatmeal (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Diet: Dairy-Free, Gluten-Free

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Description

If you love the cozy flavors of apple pie, you’ll want to make this apple cinnamon baked oatmeal on repeat. Made with hearty rolled oats, juicy apples, warm cinnamon, and naturally sweet flavors, this gluten-free and dairy-free baked oatmeal is soft, tender, and satisfying without being overly sweet.

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Ingredients

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• 2 eggs
• 1/3 cup maple syrup
• 2 cups unsweetened almond milk
• 1/4 teaspoon ground nutmeg
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 red apples, cored and diced
• 3 cups gluten-free rolled oats
• 1/2 cup unsalted pecans, roughly chopped

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Instructions

1. Preheat & Grease: Preheat the oven to 350F (175C) and grease a 9 x 13 inch casserole dish with nonstick cooking spray or dairy-free butter.
2. Dice Apples: Dice the apples into small cubes.
3. Whisk Wet Ingredients with Condiments: In a large bowl, whisk together the eggs, milk, maple syrup, cinnamon, ground nutmeg and salt until well combined.
4. Add Oats, Pecans & Apples: Add the gluten-free rolled oats, chopped pecans and diced apples. Mix until everything is evenly incorporated.
5. Transfer to Casserole Dish: Transfer the apple oatmeal mixture into the previously greased casserole dish, spreading it out evenly.
6. Bake Until Golden: Bake for 35 minutes, or until the top is golden and the center is set.
7. Cool Before Serving: Let it cool before serving.

Notes

Eggs: Eggs help to bind the ingredients together, so make sure to add them in. Alternatively, if you are allergic to eggs, or simply want to keep this recipe vegan or egg-free, you can use an egg-replacer instead.

Maple Syrup: I used maple syrup for a natural sweetener. Alternatively, you may also use other types of liquid sweeteners instead (such as honey or agave nectar). If you are diabetic or insulin-resistant, I recommend using maple-flavored monkfruit sweetener (a maple syrup substitute that is low glycemic index).

Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use other types of unsweetened dairy-free milk (such as rice milk, cashew milk). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.

Spices: I used ground nutmeg and ground cinnamon as they add a beautiful fall flavor to this apple baked oatmeal.

Apples: I used red apples for sweetness, but if you prefer a slightly tart flavor, go ahead and use Granny Smith apples instead.

Oats: I used gluten-free rolled oats to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular oats instead.

Pecans: I like the addition of unsalted chopped pecans because it adds a nice crunch to the texture. Alternatively, you may also use chopped walnuts instead.

• Prep Time: 10 mins
• Cook Time: 35 mins
• Category: Breakfast, Brunch, Snacks
• Method: Baking
• Cuisine: American