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Gluten Free Apple Cinnamon Baked Oatmeal

December 21, 2014

Gluten Free Apple Cinnamon Baked Oatmeal
There is nothing quite like feeling like you feed a small army every morning. I may only have a 5, 3, and 1 year old, but man these little things can put the food away! They love breakfast, and most mornings of the week it is our family’s biggest meal of the day.

Gluten Free Apple Cinnamon Baked Oatmeal
I have a bit of a breakfast rotation every week, but on the weekends I try to pick at least one of the mornings to make something different – and make it big so that I have leftovers to take advantage of for quick morning breakfasts on busy school days.

Gluten Free Apple Cinnamon Baked Oatmeal
I make this baked oatmeal about once a month during the cold fall and winter months . The baked apples inside make every bite taste more like a slice of apple pie or apple cake dessert than breakfast!

Gluten Free Apple Cinnamon Baked Oatmeal
This recipe definintely is enough to feed a crowd for a holiday or birthday brunch. I make it this size for just my family and love using the leftovers throughout the next week for quick breakfasts! The squares of oatmeal fry up so great in a pan with butter, or warm up in the oven while you get ready for school. You can also freeze the squares individually if you want.

I usually serve small slices of the baked oatmeal with pats of butter and a side of sausage patties or fried eggs to balance everything out. The oatmeal squares are plenty sweet for my kids but sometimes a drizzle of maple syrup or raw honey over top is just perfect!

Gluten Free Apple Cinnamon Baked Oatmeal
Prep the majority of this the night before so the morning goes fast! After you get your soaking mixture going you might as well get the rest of the dry ingredients into a bowl so it goes faster in the morning. Even butter your baking dish so it is all ready to go!

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5 from 2 votes

Gluten Free Apple Cinnamon Baked Oatmeal

I love making this since it means leftovers for at least a couple of days. Baked oatmeal is filling and simple and made with real food.
Prep Time10 mins
Cook Time1 hr
Soak12 hrs
Total Time1 hr 10 mins
Course: Breakfast
Cuisine: American
Keyword: gluten-free apple cinnamon baked oatmeal, gluten-free apple cinnamon baked oatmeal recipe, soaked baked oatmeal
Servings: 12 servings
Author: Renee -


  • 1 cup raw nuts and/or seeds of choice chopped (I just pulse them up quick in the food processor. Almonds or pecans work well)
  • 4 cups oats Not quick oats. If you are gluten free be sure they say gluten free on the packaging
  • Juice of 1 lemon Or a few TB of whole plain yogurt or whey – whatever you have in house. This is for the soaking process
  • 2 tsp sea salt
  • 1 cup unsweetened coconut shreds
  • 1 cup blanched almond flour
  • 2 eggs If you are egg free use 2 flax eggs or 2 gelatin eggs
  • 2 cups unsweetened applesauce I use my own simple baked applesauce - if you use store bought you may want to add more cinnamon and maybe cloves or nutmeg for more flavor!
  • ¼-1/3 cup pure maple syrup coconut sugar or honey would work too
  • 1/3 cup melted butter or coconut oil
  • 2 tsp almond extract vanilla extract would work too, but the almond extract is so amazing in this!
  • 1 TB cinnamon plus some to sprinkle the top
  • 3 small/medium apples chopped (I pulse them quick in the food processor. Any kind of apple works – whatever you have in house!)
  • 1-2 apples sliced for the top This is optional but pretty!


  • The night before you make the baked oatmeal, put the nuts, oats, lemon juice, and sea salt in a large mixing bowl and fill with water to cover by an inch. Give it a stir to combine and leave the bowl in a warm spot in your kitchen over night. This soaking process helps the oats and nuts digest better, and makes more of their nutrients available to absorb.
  • The next morning put the oat mixture in a strainer to drain.
  • While the oat mixture drains, put the rest of the ingredients except the sliced apples for the top into the large mixing bowl, and combine it with the drained oat mixture.
  • Pour the batter into a buttered 9x13 baking dish, top with sliced apples, sprinkle with cinnamon, and bake uncovered at 375 degrees for 1 hour. Let the baked oatmeal cool about 10 minutes before cutting.

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  • Reply Emily @ Recipes to Nourish December 23, 2014 at 2:09 pm

    Oh this recipe is lovely! I love the almond extract addition too … one of my favorites! The apples on the top look beautiful. What a lovely breakfast to serve to guest … or your own family. Merry Christmas xo

  • Reply Megan Stevens December 23, 2014 at 2:58 pm

    This looks so delicious. I love overnight baked oatmeal and that you soak the oats. 🙂 What a family favorite!!! When we are all healed and no longer grain-free we’ll come back and try your recipe. I have it pinned. 🙂

  • Reply Jessica December 23, 2014 at 2:58 pm

    This looks super yummy. It would be a nice change up from our regular oatmeal. Plus, I love anything that you can make ahead. 😉

  • Reply Eileen @ Wellness and Workouts December 23, 2014 at 3:01 pm

    Ooh. I’m still on the GAPS Diet, but my children would LOVE this!

    And I’ve always liked overnight slow cooker breakfast recipes. Used to make an overnight buckwheat that tasted great with sliced bananas and maple syrup. Also, loved to make yams in the crock pot overnight for breakfast.

    Thanks so much for posting. 🙂

  • Reply Ariana {And Here We Are...} December 23, 2014 at 3:03 pm

    This looks beautiful, comforting and nourishing! And your photography is looking really gorgeous!

  • Reply Tina @ December 23, 2014 at 5:58 pm

    Interesting! I’ve never tried this before… baking oatmeal like that. Looks like it would be a tasty treat.

  • Reply Chloe @ How We Flourish December 24, 2014 at 12:00 pm

    Ooooh…yum. I LOVE using oats in desserts. I bet this is super delicious.

  • Reply Julie @ MakingMindfulness December 30, 2014 at 7:37 pm

    This looks amazing. We are also gluten-free and I think this will be a beautiful way to begin 2015! Thank you and Happy New Year!

    • Reply Renee Kohley December 30, 2014 at 8:51 pm

      Great Julie! Happy New Year to you as well!

  • Reply Beth January 20, 2015 at 9:51 am

    5 stars
    YUM! Eating this right now. Made half the recipe last night and warmed it up this morning. My DD gobbled it up before school and I am enjoying some now with my momma’s tea. 🙂

    Any suggestions for a substitute for almond flour? My friend liked the idea of this recipe but that isn’t an ingredient she would have on hand. and its also an $$$ one to buy.

    Thanks for the great recipes!!

    • Reply Renee Kohley January 20, 2015 at 11:53 am

      Hi Beth! Glad you and your daughter enjoyed breakfast 🙂

      You can sub any other gluten free flour for the almond flour – white or brown rice flour, sorghum flour, millet, or even corn flour – whatever she can tolerate. I would not use coconut flour as it will dry it out – or if you do just half the amount of flour if using the coconut flour. Does that help some?

      • Reply Beth January 20, 2015 at 9:08 pm

        Yes, this is helpful. Thanks! She isn’t gluten free so she could even use whole wheat flour then. Looking forward to my breakfast again tomorrow AM. 🙂

        • Reply Renee Kohley January 21, 2015 at 5:58 am

          That’s the best part 😉 Enjoy it!

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  • Reply Beth July 8, 2015 at 8:14 pm

    5 stars
    We just love this recipe. It is so easy and very forgiving if your measurements aren’t exact. Perfect recipe for a child to do almost all on her own! And I love how easy it is to freeze in individual portions! A favorite at our house!

    • Reply Renee Kohley July 10, 2015 at 1:00 pm

      Great Beth! Thank you for coming back to let us know!

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  • Reply Kami June 4, 2018 at 11:58 am

    I made this for the first time yesterday and it came out extremely moist – is that the consistency it is supposed to have upon finishing in the oven? It’s very yummy and my little guys still loved it – but I’m just curious how it should be.

    • Reply Renee Kohley June 23, 2018 at 8:36 pm

      Hi Kami! It may need a little extra cook time – our ovens might run slightly differently. Or maybe your apples were juicier!

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