Give your favorite baked oatmeal recipe a fall twist with this amazing Apple Cinnamon Baked Oatmeal. This recipe is made with rolled oats, shredded apples, cinnamon, and a little maple syrup for good measure.
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Favorite Apple Cinnamon Oatmeal Bake
Good morning to my favorite fall seasonal breakfast – apple cinnamon baked oatmeal! This healthy breakfast is packed with whole grains and naturally delicious ingredients such as shredded apples, cinnamon, and maple syrup.
What You Need
There’s a good chance you have everything you need for this delicious apple cinnamon oatmeal bake. Here’s what it calls for:
- rolled oats
- vanilla extract
- maple syrup
- unsweetened almond milk
- coconut oil
- white whole wheat flour
How to Make it Gluten-Free
In order to make this baked oatmeal gluten-free, you only have to make a few swaps.
Rolled oats: make sure to use a certified gluten-free rolled oat product.
White whole wheat flour: swap the white whole wheat flour for a gluten-free flour blend.
Can it be vegan?
While we haven’t tested this recipe with flax eggs, I’m confident that you can swap the eggs for 2 flax eggs (2 tablespoons ground flax + 6 tablespoons warm water). Check out our flax egg post HERE.
Please note that the bake time may differ.
Let your baked oatmeal cool completely. Then store it in the fridge for up to 3-5 days.
To freeze: let baked oatmeal cool completely and then tightly wrap it in a piece of tin foil. Freeze for up to 3 months.
Apple Cinnamon Baked Oatmeal
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 3/4 cup unsweetened almond milk
- 2 tablespoons melted coconut oil
- 2 medium apples shredded
- 2 cups rolled oats
- 1/2 cup white whole wheat flour any kind of flour will work
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- First, preheat oven to 350F then spray an 8×8-inch baking dish with nonstick cooking spray.
- Begin by shredding 2 medium apples with the skin on. Then, place in a large bowl and add the rest of the ingredients. Mix until combined.
- Transfer batter into baking dish and bake at 350ºF for about 30 minutes or until the top begins to brown.
So delicious the nutmeg is key! Perfect meal prep breakfast reheat with some extra fruit and nut butter yummy!
So I made this tonight with 1 jazz apple and 1 cup of chopped rhubarb and it was amazing! Will make again.
Ohhhh LOVE the idea of adding rhubarb!
So easy and delicious! I subbed 1.5 cups blueberries for the apples. Will definitely make again!
Yummy and filling! Served with peanut butter, yogurt and banana. Leftovers for pudding were delicious too!
I mixed up the batter the night before then set the oven to come on, so in the morning I came down to a delicious breakfast all ready😋
Oh wow! You’ve got breakfast down 😀
I just found your website and am excited to try your dessert recipes, especially ones like this. When you say ‘any kind of flour will do,’ does that include almond flour, brown rice flour and other gluten free flours? Sorry, I’m new to baking!
Any kind of grain flour! So, if you go gluten-free, use an all-purpose gluten-free flour blend!
Hi! For some reason I can’t find the cinnamon leche sauce recipe. It sounds so good! I know this recipe is older, but how would you make that? Thanks and love your recipes!!
I used almond extract instead of vanilla and loved the nutty flavor it gave. Great recipe and apple taste!
Hi! Do you think adding collagen peptides to this recipe would change the texture at all?
Hi! I haven’t tried it, but you can try to swap 1/4 cup of the flour for the peptides! I wouldn’t do anymore.
Hello! Do you have an alternative for Coconut oil?
You can use butter or canola oil!
Love your recipes. Can I use honey instead of maple syrup?
Yes you can!
Very excited to try this! I’ve been looking for more oatmeal bakes or healthy muffin recipes WITHOUT banana because I don’t like the flavor it adds. Thank you!!
Hi Lee! This was very tasty, but is there anyway to get a creamier oatmeal consistency instead of fluffy/clumpy? Is it the egg white that makes it that way?
Thank you for this yummy porridge-variation. I have been having it year in, year out with ordinary milk, apple and cinnamon but the vanilla almond milk (finally arrived in German supermarkets two or three weeks ago) and the pomegranates really make a difference.
YAY! I am so glad you’ve been loving this recipe 🙂
Loved this recipe! I used regular milk and steel cut oats, which turned out great. Next time I’m going to use a lot more pomegranate seeds because I LOVED the taste with them.
YAY! So glad your modifications worked. The pomegranate seeds are THE BEST PART.
This looks delicious!
Could you tell me what brand is the white plate/bowl you used? IT’s beautiful!
The bowl is Pyrex and the plate is from Crate and Barrel 🙂
Thanks Lee! 🙂
Have you ever made extra sauce? Will it keep for a week? Looking to make larger batches of things I can have on hand for easy breakfasts with company around Christmas time. This oatmeal would be great and I ALWAYS have pomegranates on hand this time of year! 😀
I have never made extra sauce, but I am sure it would last for 2 or 3 days…I don’t see why not! This would be the PERFECT recipe to make for family!
This looks AMAZING! Can’t wait to try this recipe.
I CANNOT believe that I have just been eating oatmeal cooked over the stove for so long. I never would have thought to bake it! Especially with ingredients other than…oatmeal and honey. Definitely looking forward to trying this out! Thanks for such awesome recipes…I can officially say that I am addicted to your blog!
OMG BAKED OATMEAL RULES! It’s sort of like a giant cookie but WAY better for you! Let me know how it goes 😀
Made this (minus the pom seeds because I didn’t have any) and baked them in 4 little ramekins yesterday. SOOO cute and so yummy this morning! 🙂
Poms are a fave of mine right now; I love the CRUNCH!!! And I need this baked oatmeal to keep me warm!!