Apple cinnamon baked oatmeal is a nutritious gluten-free breakfast. Refined sugar-free, this recipe is packed with fiber and slow burning carbohydrate to fuel your day.
Have you ever had baked oatmeal?
As an oatmeal lover growing up, I was ultra pumped when I discovered the lovely land of baked oatmeal. You bake a batch and have breakfast ready for DAYS!
This simple recipe for apple cinnamon baked oatmeal will knock your socks off!
It is flavorful, comforting, healthful, and amazing for feeding the whole family, guests, and/or enjoying for breakfast throughout the week.
I simply bake a batch and reheat a hunk in the morning.
This way, I’m starting the day with a nutritious fiber-rich meal, requiring very little effort! Meal prep at its finest!
I’d be lying if I said I haven’t eaten it for dessert. 😉
Recipe Features:
- Packed with whole grains (rolled oats)
- Great source of fiber
- Gluten-Free
- Refined sugar-free
- Easy to prepare!
- Fun for the whole family!
How to Make Apple Cinnamon Baked Oatmeal
Begin by preheating the oven and lightly spray a large casserole dish with cooking oil.
Add all of the dry ingredients to a mixing bowl and stir together.
Similarly, add all of the wet ingredients to a separate mixing bowl and whisk until combined. Pour the wet ingredients into the bowl with the dry ingredients and stir well.
Transfer the oatmeal mixture to the prepared casserole dish, and bake!
While the apple cinnamon baked oatmeal is in the oven, you can prepare the coconut milk drizzle. Simply combine coconut milk and sugar in a saucepan and reduce it down.
Tick, tick, tick, tick, boom dynamite! Although the breakfast bake is scrumptious by itself, the coconut sauce that you drizzle on top sets the whole thing a-flame.
You can save the leftovers and eat on this breakfast for days! I definitely recommend you bookmark this recipe for when you have company so that you can keep the recipe on-hand for brunch with family or friends!
Recipe Adaptations:
- Replace the butter with vegan “butter” spread or avocado oil to make recipe dairy-free.
- Use cane sugar instead of coconut sugar
- Add chopped walnuts, pecans, and/or raisins
- The oatmeal itself is not super sweet. For sweeter oatmeal, add more coconut sugar and/or an additional 1/4 cup of pure maple syrup.
More Baked Oatmeal Recipes:
- Chocolate Chip Banana Bread Baked Oatmeal
- Blueberry Baked Oatmeal
- Carrot Cake Baked Oatmeal
- Peanut Butter and Jelly Baked Oatmeal
Bake thy oats!
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If you make this Apple Cinnamon Baked Oatmeal recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Apple Cinnamon Baked Oatmeal
Ingredients
Apple Cinnamon Baked Oatmeal:
- 4 cups gluten-free rolled oats
- ¾ cup unsweetened shredded coconut
- 2 large honey crisp apples peeled, cored and chopped into ½-inch chunks
- ½ cup coconut sugar or cane sugar
- 1 tablespoon ground cinnamon
- 1/2 tsp sea salt
- 1 tspbaking powder
- 2 eggs lightly beaten
- 5 cups almond milk
- 4 Tbsp unsalted butter melted**
- 2 teaspoons fresh lemon juice
- 1 tsp pure vanilla extract
For coconut milk glaze:
- 1 cup full-fat canned coconut milk***
- 1/2 cup powdered sugar or powdered maple sugar
Instructions
Prepare the Apple Cinnamon Baked Oatmeal
- Preheat the oven to 350 degrees.
- Prepare a lightly oiled (or parchment-lined) 9 x 13 casserole or baking dish
- In a large mixing bowl, combine the dry ingredients (oats, shredded coconut, chopped apple, coconut sugar, cinnamon, salt, and baking powder). Mix well to combine.
- In a separate mixing bowl, whisk together the eggs, almond milk, melted butter, lemon juice and vanilla extract.
- Pour the wet mixture over the dry oat mixture and stir to combine.
- Transfer the oatmeal mixture into the prepared baking dish. Spread the mixture around so that the apples aren’t poking up too far and the mixture is evenly distributed.
- Bake in the oven for 40 to 50 minutes or until the top is golden brown and all of the liquid appears to be absorbed.
- Allow the baked oatmeal to cool 15 minutes before slicing large portions and serving with coconut milk glaze on top (instructions below)!
Prepare the Coconut Milk Glaze:
- Add coconut milk and sugar to a small saucepan and bring it to a gentle boil.
- Reduce heat to medium and allow the coconut mixture to continue cooking, whisking frequently, until the coconut milk begins to thicken and turns a slightly darker shade. This process should take about 20 to 25 minutes.
- Remove coconut milk glaze from the heat and allow it to cool slightly. The longer it cools, the thicker the mixture will become.
- Drizzle the glaze over the baked oatmeal and enjoy!
Notes
**You can substitute the butter for non-dairy "butter" spread if you don't do dairy or use avocado oil instead. ***If you'd like, you can make a standard glaze using 2 cups of powdered sugar and 2 to 4 tablespoons of water or milk
Nutrition
I follow Bob’s Red Mill on Pinterest!
Yum! I absolutely love Bob’s Red Mill. They unsweetened coconut flakes are my favorite!
Gluten free rolled oats??? Sounds complicated… My Husband has recently been diagnosed with a gluten allergy and also a wheat allergy…both serious so I’ve been reading as much as I can on gluten free and wheat free cooking. The GF muesil breakfast bake sounds delicious…I will look for the ingredients at the market and make this for a weekend dish.
Hi Libby, you hit the nail on the head – GF oats are not easy to produce but thankfully, Bob’s Red Mill makes both the GF Muesli and GF rolled oats, so check out your natural food section and I bet both items are there. It’s pretty amazing how delicious gluten-free cooking and baking can be, so remember you can always use Bob’s as a resource for ingredients. Thanks for your interest and let me know how the breakfast bake turns out! 🙂
Yum!! I’m hungry now 🙂
Looks yummy! I like to make whipped cream with coconut milk and eat it over strawberries. Yum!
I follow Bob’s Red Mill on Twitter!
I’ve never had it before, but look forward to trying it!
I like the Roasted Roost on FB
I like Bob’s Red Mill on FB….