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With pieces of juicy apple, hidden fiber, and lots of warm, cozy spices, Apple Cinnamon Baked Oatmeal is the perfect back-to-school breakfast.
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Portable, quick, and delicious, baked oatmeal is the go-to breakfast in our house for busy, weekday mornings.
Baking it in muffin pans provides individual servings that are very freezer-friendly, so you can make this recipe during your weekend meal prep time and have breakfast ready all week.
Apple Cinnamon Baked Oatmeal is a hearty and healthy breakfast. I love to make it in the fall during apple season. It goes great with a cup of coffee sweetened with my pumpkin spice coffee syrup.
As written, this recipe is gluten-free and peanut-free. It’s also dairy-free when made with soy, almond, or oat milk.
Ingredients
- Old fashioned oats - Not all are automatically gluten free, so be sure to check labels if gluten-free is important for you.
- Flaxseed meal - Flaxseed meal is ground and looks powdery, making it very different from flax seeds. Be sure to choose flaxseed meal for
- Applesauce - Homemade or store bought applesauce both work well here.
- Almond butter - Swap this out for any other nut or seed butter your prefer if you don't have almond butter.
- Honey - Use maple syrup if you don't like honey.
- Milk - Any milk work great in this recipe, including dairy-free milks.
How to Make Apple Baked Oatmeal
Preheat the oven to 350 degrees.
In a medium bowl combine oats, flaxseed meal, cinnamon, nutmeg, baking powder, and salt. Set aside.
In a separate bowl, whisk eggs together with honey, oil, applesauce, milk, and vanilla until combined.
Pour the dry ingredients into the wet ingredients. Mix well.
Add in almond butter, pecans, and diced apple. Mix well, making sure almond butter is incorporated into the batter.
Line a muffin pan with baking cups or thoroughly spray muffin pan with non-stick cooking spray. Divide the oatmeal mixture among muffin cups, filling each cup to the top. Add a few pieces of diced apple on top, if desired.
Bake for 30-35 minutes or until the tops are slightly brown and a toothpick inserted comes out clean.
Enjoy warm or cool to room temperature and store in the refrigerator for up to 1 week or freeze for up to 3 months.
Can I freeze Apple Cinnamon Baked Oatmeal?
Yes! This recipe freezes really well. Cool your baked oatmeal completely after baking, then place into a large zip-top bag and freeze for up to 3 months.
To thaw, either place the baked oatmeal in the refrigerator overnight or place your apple cinnamon baked oatmeal into the microwave and heat on high for 20-30 seconds.
FAQs and Substitutions
A firm apple that won’t break down when you bake it is best here. I use gala apples in this recipe, but granny smith or honey crisp would also be delicious.
If you don’t have flaxseed meal on hand, replace it with an additional ¼ cup of oats. Flaxseed meal is completely undetectable in this baked oatmeal, so if you’re leaving it out because you don’t like the taste or texture, I encourage you to give it a try. It gives a nice boost of healthy and filling fiber to the muffins.
A chunky applesauce works really well in this recipe, but you can use any kind of applesauce you have on hand. I love using my Apple Cider Applesauce.
Yes! This recipe works well with unsweetened soy milk or oat milk.
Looking for More Baked Oatmeal Recipes?
Baked oatmeal is the number one to-go breakfast for our busy weekday mornings. It's hearty and delicious and freezes really well. My daughter's favorite variety is baked oatmeal with chocolate chips, though we always switch to pumpkin baked oatmeal in the fall.
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PrintGluten-Free Apple Cinnamon Baked Oatmeal
With pieces of juicy apple, hidden fiber, and lots of warm, cozy spices, Apple Cinnamon Baked Oatmeal is the perfect back-to-school breakfast.
- Prep Time: 10 min
- Cook Time: 30
- Total Time: 40 min
- Yield: 16 muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
- 3 cups old fashioned oats
- ⅓ cup flaxseed meal
- 1 Tbsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp baking powder
- ½ tsp salt
- 2 eggs
- ¼ cup honey
- ¼ cup vegetable oil
- 1 cup apple sauce
- 1 cup milk
- 1 tsp vanilla extract
- ¼ cup almond butter
- ¼ cup chopped pecans
- 1 small apple, peeled, cored and diced
Instructions
Preheat the oven to 350 degrees.
In a medium bowl combine oats, flaxseed meal, cinnamon, nutmeg, baking powder, and salt. Set aside.
In a separate bowl, whisk eggs together with honey, oil, apple sauce, milk, and vanilla until combined.
Pour the dry ingredients into the wet ingredients. Mix well.
Stir in almond butter, pecans, and diced apple. Mix well, making sure almond butter is incorporated into the batter.
Line a muffin pan with baking cups or thoroughly spray muffin pan with non-stick cooking spray. Divide the oatmeal mixture among muffin cups, filling each cup to the top.
Bake for 30-35 minutes or until the tops are slightly brown and a toothpick inserted comes out clean.
Nutrition
- Serving Size: 1 muffin
- Calories: 176
- Sugar: 7.8 g
- Sodium: 89.5 mg
- Fat: 7.5 g
- Carbohydrates: 20.1 g
- Fiber: 3.4 g
- Protein: 4.7 g
- Cholesterol: 23.6 mg
Keywords: apple cinnamon, baked oatmeal, gluten free, apples, breakfast, weekday meals, meal prep
Autism Mama
A gluten-free wonder! This recipe is so easy and tasty, and it's full of nutrients that our kids need. It's simple to bake dairy-free and even nut-free by using your favorite substitutes. Our family loves this recipe and the pumpkin baked oatmeal as well.
★★★★★
Katy McAvoy
I'm so glad you loved this recipe! Baked oatmeal is always a favorite in our house. 🙂