Apple Baked Oatmeal

Woman's hands placing red baking dish with baked oatmeal on a table.

A very cosy way to start the day, this apple baked oatmeal is packed with fruit, with both applesauce and fresh apples. Made with wholesome ingredients for breakfast, it's also gluten-free and dairy-free.

Course Autumn, Breakfast, Winter

Cuisine American, British, Canadian

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 297kcal

Author Alexandra Daum

Ingredients

2 large eggs
400 ml (1 ⅔ cups) non-dairy milk or any milk type
120 ml (½ cup) maple syrup
100 grams (⅓ cup) unsweetened applesauce
60 grams (¼ cup) coconut oil melted and cooled to room temperature
2 teaspoons vanilla extract
250 grams (3 cups) rolled oats
1 teaspoon baking powder
2 teaspoons cinnamon
½ teaspoon nutmeg preferably freshly ground
¼ teaspoon sea salt
1 large apple, cored and diced about 250 grams

Instructions

Preheat the oven to 180°C (350°F). Lightly grease an approximately 28x18 cm (11x7 in.) or 22cm (9 in.) square baking dish with coconut oil.
In a large mixing bowl, whisk the eggs until foamy. Add the milk, maple syrup, coconut oil, and vanilla. Whisk to combine.
2 large eggs, 400 ml (1 ⅔ cups) non-dairy milk, 120 ml (½ cup) maple syrup, 100 grams (⅓ cup) unsweetened applesauce, 60 grams (¼ cup) coconut oil, 2 teaspoons vanilla extract
Stir in the oats, baking powder (sift if necessary to remove clumps), cinnamon, nutmeg, salt, and diced apple to incorporate. You can't over-mix this.
250 grams (3 cups) rolled oats, 1 teaspoon baking powder, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon sea salt, 1 large apple, cored and diced
Pour the oat mixture into the prepared baking dish. Bake for 30-35 minutes, until the top is golden and the centre of the dish is just about set. If you prefer a firmer baked oatmeal, bake until the centre is fully set and just firm to the touch.
Cool for five minutes before slicing and serving. Leftovers can be refrigerated in a tightly sealed container for up to five days.

Notes

Storage: transfer to a sealed container and refrigerate up to five days. To reheat, place a square in a small pot with a splash of milk (to prevent sticking) and heat over low until warmed through. Baked oatmeal shouldn't be refrigerated before baking.

Freezing: transfer fully cooled baked oatmeal to an airtight container and freeze up to three months. Thaw in the refrigerator overnight and reheat. Individual portions freeze well for a make-ahead breakfast option.

Make oatmeal cups: grease a 12-cup muffin tin and fill the cups right to the top with the baked oatmeal mixture. Bake for 30 minutes.

Sweeten to taste: I find this fairly sweet (probably because I usually eat unsweetened porridge) and you can reduce the maple syrup, but note that it will be on the dry side with less.

Oats: quick-cook oats don't work here - they're soggy and unpleasant. You must use rolled oats for the best results. I think extra-thick rolled oats would be fine, if a bit toothier. If this needs to be strictly gluten-free for celiacs, use certified gluten-free oats.

Nutrition