Gluten-Free Apple Cinnamon Baked Oatmeal

This gluten-free apple cinnamon baked oatmeal is made with diced apples, dried cranberries, and warm cinnamon, nutmeg and ginger. Bake it for 40 to 50 minutes, then serve it warm with maple syrup drizzled on top.

Why You’ll Love This Recipe

• A hands-off way to make oatmeal. Everything bakes together in one dish, no standing at the stove stirring a pot.
• Good for make-ahead breakfasts. It keeps in the fridge for 4-5 days, or freeze individual squares for up to 3 months and reheat as needed.
• Works for a gluten-free diet, which one catch. Plain oats don’t contain gluten on their own, but they’re often cross-contaminated during processing, so this recipe calls for gluten-free certified or purity protocol oats specifically.

Ingredient Notes

• Apples – I like to use honeycrisp or granny smith apples for this recipe. Both hold up well and stay crisp after baking.
• Oats – Oats don’t contain gluten on their own, but they are often grown near or processed alongside what, so cross-contact is common. Purity protocol oats carry the lowest risk of cross-contact. A small number of people with celiac disease also react to avenin, a protein naturally present in oats, even when the oats are otherwise gluten-free. If that’s you, this recipe may not work for you regardless of certification.
• Applesauce – Use unsweetened applesauce. It keeps the oatmeal moist.
• Milk – Use dairy or non-dairy milk, whichever you have on hand. Almond milk is what I originally tested this with, but it’s not required.

Recipe FAQs

Baked oatmeal is versatile, so feel free to swap the cranberries for raisins or another dried fruit, or leave them out entirely. Walnuts, pecans, or almonds also work well in this gluten-free apple baked oatmeal. Stick to about 1/2 cup of whatever you add.

Oats themselves don’t contain gluten, so the real risk is cross-contact during growing or processing, which is why this recipe calls for pure oat protocol or certified gluten-free oats. There’s also a small subset of people with celiac disease who react to avenin, a protein in oats, even when the oats are completely uncontaminated. Oats aren’t a safe bet for everyone, regardless of certification.

Expert Tips

• Leave the apple peels on if you want. It’s one less step, and I like the extra texture, but you can also peel the apples first if you prefer.
• Most types of milk will work fine in this recipe. Coconut milk will add a noticeable coconut flavor, but other dairy or non-dairy milks are pretty neutral.

Storage Tips

Storage: Once cooled, transfer the apple baked oatmeal to an airtight container. It will remain fresh in the refrigerator for 4-5 days.
Freezer Option: Cut it into portion-sized squares, wrap each square securely in plastic wrap, followed by aluminum foil or place them in freezer-safe bags. Freeze for up to 3 months.
Reheating : Microwave refrigerated portions for 1-2 minutes until warmed through. For frozen portions, thaw overnight in the refrigerator before reheating, or microwave directly from frozen using the frost setting first, then heat on high for 2-3 minutes.

Serving Suggestions

Serve it warm with a drizzle of maple syrup, or add a dollop of Greek yogurt and a drizzle of honey for extra tang. If you want a fuller breakfast, my gluten-free crustless mini quiches make a good savory side without overpowering the apple and cinnamon flavors here.

My gluten-free pumpkin coffee cake is another good option if you’re putting together a fall brunch spread. It has the same fall spices, so it feels cohesive without being too similar.