This apple cinnamon baked oatmeal delivers cozy fall flavor and a satisfying texture: tender baked apples, warm cinnamon and spices, and soft, chewy oats. It’s naturally gluten free and dairy free, with an easy vegan option. Ready to pop in the oven in under 15 minutes.
This wholesome baked oatmeal is perfect for crisp mornings, a relaxed weekend brunch, or even breakfast-for-dinner. It’s made from simple, real-food ingredients—rolled oats, ground flaxseed, unsweetened applesauce, chopped apples, warm spices, and a touch of pure maple syrup—so it’s minimally sweetened while still comforting and delicious.
While it’s great any time of year, this apple cinnamon baked oatmeal really shines during apple season when apples are at their best. It’s an easy way to use fresh apples and makes a great recipe to bring to potlucks or to prep for busy weekday breakfasts.
Why You’ll Love This Recipe
- Made in one bowl and takes less than 15 minutes to prepare for the oven—minimal cleanup and fuss.
- Built with wholesome ingredients and boosted with ground flaxseed for extra fiber, plant protein, and omega-3s.
- A warm, comforting dish that’s ideal for cooler mornings or cozy brunches.
- Adaptable to dietary needs: naturally gluten free if you use certified gluten-free oats, dairy free, and easily vegan.
Ingredient Notes
The full ingredient list and amounts appear in the recipe card below. Here are a few tips and substitution ideas.
Oats – Old-fashioned rolled oats give the best texture. Quick oats can work if you’re short on time but will yield a softer, slightly mushier result. If you need to avoid gluten, choose certified gluten-free oats.
Apples – Choose crisp, sweet varieties like Honeycrisp, Pink Lady, Fuji, or Gala for baking. Granny Smith also works if you prefer a tarter bite.
Applesauce – Use unsweetened applesauce. Plain or cinnamon-spiced applesauce both work well.
Coconut oil or butter – Melted coconut oil keeps this dairy free; swap in melted butter if you don’t need it dairy-free.
Sweetener – Pure maple syrup adds flavor and moisture. Honey or coconut sugar can be used as alternatives.
Milk – Unsweetened almond milk works well for a dairy-free version, but any milk can be used. If using plant milk, choose unsweetened varieties.
How to Make
Only a few steps stand between you and this easy breakfast:
Step 1: Preheat the oven to 350°F. Lightly grease an 8×8 or 9×9 baking dish.
Step 2: Add all ingredients to a large mixing bowl and stir until combined. Reserve a few apple pieces to sprinkle on top if desired.
Step 3: Pour the mixture into the prepared baking dish and bake at 350°F for 35–40 minutes, or until the edges are golden and the center is set.
Allow the baked oatmeal to cool slightly before cutting and serving. It reheats well and makes excellent meal-prep breakfasts during the week.
Serving Suggestions
Enjoy this baked oatmeal in many ways:
- Serve a warm square with a hard-boiled egg and fresh fruit for a balanced quick breakfast.
- Top with nut butter (almond, cashew, or peanut), an extra drizzle of maple syrup, or a dollop of coconut whipped cream for an indulgent touch.
- Offer it as part of a brunch spread alongside a frittata, roasted vegetables, or roasted potatoes.
⭐Expert Tips & Notes
Vegan option: replace the egg with an extra 1/4 cup unsweetened applesauce and use dairy-free milk.
Texture tip: use rolled (old-fashioned) oats for the best chew. Quick oats will create a softer, slightly mushier bake. Steel-cut oats are not recommended without extended cooking.
Add-ins: stir in dried cranberries, chopped walnuts or pecans, chocolate chips, chia seeds, or 1/2 teaspoon pumpkin pie spice for extra flavor.
Meal prep: bake ahead and refrigerate in an airtight container. Reheat individual portions in the microwave for about 30 seconds or until warm. For overnight prep, keep wet and dry ingredients separate in the fridge and combine before baking.
FAQs
Yes—oats provide whole grains and fiber, and the added flaxseed contributes fiber, plant protein, and omega-3s. The recipe uses modest sweetener and wholesome ingredients, making it a nutritious breakfast option for many.
Baked oats are denser and more cake-like because they include eggs and baking powder and are baked. Regular stovetop or microwave oatmeal is cooked with water or milk and has a creamier consistency.
Peeling is optional. Leaving the skins on saves time and preserves nutrients and fiber, but peel if you prefer a smoother texture.
Sweet, crisp varieties such as Honeycrisp, Pink Lady, Fuji, or Gala are ideal for this baked oatmeal.
Storing & Freezing
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat portions in the microwave until warmed through.
You can freeze baked squares in a freezer-safe container for up to 3 months. Thaw overnight in the fridge or reheat directly from frozen.
More Oatmeal Recipes for You to Try!
-
Chocolate Baked Oats (no banana)
-
Baked Berry Oatmeal
-
Blueberry Chia Overnight Oats
-
Overnight Oats with Protein Powder {5 ingredients!}
If you make this recipe, please share your thoughts and a rating in the comments. I’d love to see photos if you try it—tag @CleanPlateMama on social media!
Eat Clean. Be Well!
-Sara
Apple Cinnamon Baked Oatmeal
Equipment
- 1 Mixing bowl
- 1 baking dish
Ingredients
- 2 1/2 cups rolled oats (certified gluten free if needed)
- 1/2 cup ground flaxseeds
- 2 1/2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp fine sea salt
- 1 tsp baking powder
- 2 cups chopped apples
- 1/2 cup unsweetened applesauce
- 1 egg (or extra 1/4 cup applesauce for vegan)
- 1 1/2 cups milk of choice (unsweetened)
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/4 cup melted coconut oil (or melted butter)
Instructions
- Preheat oven to 350°F. Lightly grease an 8×8 or 9×9 baking dish and set aside.
- Combine all ingredients in a large mixing bowl and stir until evenly mixed. Reserve a few apple pieces to sprinkle on top if desired.
- Pour the mixture into the prepared baking dish and bake 35–40 minutes, or until edges are lightly browned and the center is set.
- Allow to cool slightly, slice, and serve. Enjoy!
Notes
- Vegan option: replace the egg with an extra 1/4 cup applesauce and use dairy-free milk.
- Leftovers keep in an airtight container in the fridge for up to 5 days.
- You can double the recipe and bake in a 9×13 pan.
- Recipe yields 6–9 servings; nutrition is calculated for 9 servings.