Why this recipe works
This gluten-free vegan apple cinnamon baked oatmeal is an ideal breakfast for crisp autumn mornings. Fresh apples, chewy oats, tart cranberries, and warm spices combine into a cozy, satisfying bake finished with a drizzle of maple syrup. It’s comforting, flavorful, and easy to make.
One tray yields several servings, making it a convenient meal-prep option that will keep you fueled all week.
You’ll love this recipe because:
- Seasonal comfort. This baked apple oatmeal highlights autumn flavors—crisp apples and warming spices—for a breakfast that feels like the season in a bite.
- Make-ahead friendly. Bake once and enjoy easy, ready-to-heat breakfasts all week long.
- Gluten-free option. Use certified gluten-free oats (such as purity protocol oats) to keep this recipe safe for those avoiding gluten.
Ingredients
Ingredient Notes
- Apples – Choose crisp varieties like Honeycrisp or Granny Smith to keep pieces from turning mushy when baked. Gala or Pink Lady also work well.
- Brown sugar – If you follow a vegan diet, verify the sugar is processed without bone char or substitute coconut sugar.
- Oats – To ensure gluten-free results, use certified gluten-free or purity protocol oats. Rolled oats are best; avoid instant oats for this bake.
- Applesauce – Unsweetened applesauce keeps the oatmeal moist and acts as an egg replacement in this vegan version.
- Milk – Unsweetened almond milk keeps the bake dairy-free, but any unsweetened non-dairy milk (oat, soy, cashew, coconut) or regular cow’s milk can be used if preferred.
Tip: Select crisp apple varieties for baked dishes. They hold their shape and add pleasant texture; softer apples may break down during baking.
Step-by-Step instructions
This recipe is simple and straightforward, perfect for serving a crowd or prepping breakfasts for the week. Follow the steps and photos to guide you through each stage so you get consistent results every time.
For the full ingredient measurements, printable recipe, and detailed notes, see the recipe card below.
Expert tips
- Leave apple skins on to save time and add texture, or peel if you prefer a softer bite.
- Choose certified gluten-free oats (purity protocol) if you need a gluten-free recipe; conventional oats may be cross-contaminated.
- Most milks work in this recipe: dairy, almond, oat, or coconut. Unsweetened versions are best so the added sugar can be controlled.
Recipe FAQs
This baked oatmeal is versatile. Swap or omit cranberries, use other dried fruit like raisins, or add nuts—walnuts, pecans, or almonds—to taste. Aim for roughly ½ cup of add-ins.
Serve warm, either straight from the oven or reheated. A drizzle of maple syrup is classic; you can also top with yogurt, nut butter, or fresh fruit for variety.
Store cooled squares in an airtight container in the refrigerator for 4–5 days. For longer storage, wrap individual portions and freeze for up to 3 months. Thaw overnight in the fridge or reheat from frozen on a defrost setting then heat through.
Use rolled oats and choose purity protocol or certified gluten-free oats if you need to avoid gluten.
Storage Tips
Storage: Once cooled, keep the baked oatmeal in an airtight container in the refrigerator for 4–5 days.
Freezer Option: Cut into portions, wrap each piece tightly in plastic wrap and foil or place in freezer bags; freeze up to 3 months.
Reheat: Microwave refrigerated portions 1–2 minutes until warm. For frozen portions, thaw overnight or use a microwave defrost setting, then heat until warmed through.
Related Recipes
- Gluten-Free Pumpkin Breakfast Cookies
- Gluten-Free Giant Strawberry Pop Tart
- Gluten-Free Vegan Baked Chocolate Sprinkle Donuts
- Hash Brown Breakfast Egg Cups
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Gluten-Free Vegan Apple Baked Oatmeal
Ingredients
- 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
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat oven to 350°F. Grease an 8×8-inch baking dish and set aside.
- In a large bowl, combine oats, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, whisk together almond milk, applesauce, brown sugar, and vanilla until smooth.
- Pour the wet ingredients into the oat mixture and stir until combined.
- Fold in the diced apples and dried cranberries.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake at 350°F for 40–50 minutes, or until the milk is mostly absorbed and the top is golden.
- Serve warm with a drizzle of pure maple syrup.
Notes
- If you are vegan, confirm brown sugar is processed without bone char or use coconut sugar.
- Honeycrisp or Granny Smith are preferred for texture; Gala or Pink Lady also work.
- You can peel the apples if you prefer a softer texture, but keeping the skin adds convenience and texture.
- Use certified gluten-free oats if you need a gluten-free dish; regular rolled oats work if gluten is not a concern. Avoid instant oats.
- For non-dairy alternatives, any unsweetened plant milk works; cow’s milk can be used if not dairy-free.
- For refined sugar-free options, replace brown sugar with coconut sugar or extra maple syrup.
- Add-ins like raisins, pecans, or almonds can be used—about ½ cup is a good amount.
- Nutrition facts exclude maple syrup since serving amounts vary.
Nutrition
| Carbohydrates: 34g
| Protein: 3g
| Fat: 2g
| Fiber: 4g
This recipe was originally posted on December 28, 2012 and updated on October 13, 2021 with new photos, tips, and clarifications to help you make this gluten-free vegan oatmeal bake perfectly every time!