Apple Pie Baked Oats
My Apple Pie Baked Oats are healthy enough for Breakfast but Delicious enough for dessert.
GLUTEN FREE BREAKFAST RECIPES
Lauren Vasnelis
9/26/2026
Apple Pie Baked Oats
These Apple Pie Baked Oats are warm, cozy, filling, and basically everything I want in a fall breakfast. Rolled oats, chia seeds, walnuts, almond butter, maple syrup, cinnamon, and apple pie spice are baked together with homemade sautéed cinnamon apples for an easy breakfast that tastes a little bit like dessert.
Half of the sautéed apples get mixed directly into the oat base before baking, while I save the rest for spooning over the top when I’m ready to serve. For breakfast, I love these warm with a little extra maple syrup and cinnamon. And if you want to turn them into dessert, add dairy-free vanilla ice cream and almond milk whipped cream.
This technically makes about 6 servings, although in my house it’s definitely closer to four!
Servings: About 6
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Cooling Time: About 25 minutes
Total Time: About 1 hour 20 minutes
Equipment
Small saucepan
Large mixing bowl
Parchment-lined 8×8-inch baking dish
Ingredient Breakdown
Gluten-Free Rolled Oats
Rolled oats are the base of this recipe and give the baked oats their hearty texture. If you’re following a strict gluten-free diet, make sure you’re using oats specifically labeled or certified gluten-free, since oats themselves don’t contain gluten but can be exposed to cross-contact during processing.
Apples
I use 5 small apples and dice them into bite-sized pieces before cooking them down with dairy-free butter and warm spices. Half of the finished apples get folded into the oat base and the other half are saved for serving on top, so you get apple pie flavor both inside and on top of the baked oats.
Chia Seeds
Chia seeds add texture and help absorb some of the liquid as the oats bake. Two tablespoons are enough to incorporate them throughout the dish without making them the dominant texture.
Walnuts
Walnuts add a little crunch and a nutty flavor that works really well with apples, cinnamon, and maple syrup. I like having that contrast against the otherwise soft baked oats.
Almond Milk
I use 2½ cups of almond milk to give the oats and chia seeds enough liquid to soften properly as everything bakes. Another milk can be substituted depending on your dietary needs and preferences.
Maple Syrup
I use a full ½ cup of maple syrup in the oat base. It gives the baked oats plenty of sweetness and pairs perfectly with apples, cinnamon, walnuts, and almond butter. I also sometimes drizzle a little extra over my serving at breakfast.
Almond Butter
Almond butter adds richness and helps give the baked oats a satisfying, creamy texture. It also adds a little extra nutty flavor that works really well with the walnuts and apples.
Dairy-Free Butter
I use a tablespoon of dairy-free butter when sautéing the apples. It helps soften the fruit and creates that warm, buttery apple pie flavor. Regular butter works perfectly well if dairy isn’t an issue.
Cinnamon & Apple Pie Spice
The combination of cinnamon and apple pie spice is what really pushes this into Apple Pie Baked Oats territory. I use a full tablespoon of cinnamon and a teaspoon of apple pie spice with the apples, then season the oat base with additional cinnamon and apple pie spice to taste.
Ingredients
Apple Pie Topping
5 small apples, diced into bite-sized pieces
1 tablespoon dairy-free butter
1 tablespoon cinnamon
1 teaspoon apple pie spice
Splash of vanilla, optional
Splash of water, only if needed while cooking
Oat Base
3 cups gluten-free rolled oats
½ cup walnuts, chopped
2 tablespoons chia seeds
2½ cups almond milk
½ cup maple syrup
½ cup almond butter
Cinnamon, to taste
Apple pie spice, to taste
½ of the prepared sautéed apples
Optional Toppings
Remaining sautéed apples
Additional maple syrup
Cinnamon
Dairy-free vanilla ice cream
Almond milk whipped cream
Instructions
Make the Apple Pie Topping
Dice the apples into small, bite-sized pieces.
Add the apples, dairy-free butter, cinnamon, apple pie spice, and an optional splash of vanilla to a saucepan.
Sauté the apples over medium heat for approximately 5 minutes, stirring occasionally, until they begin to soften. If the pan becomes too dry, add a small splash of water as needed.
Once the apples are softened, remove them from the heat and set aside. They do not need to cool completely before you use them in the oat base.
Make the Oat Base
Preheat your oven to 350°F and line an 8×8-inch baking dish with parchment paper.
In a large mixing bowl, combine the rolled oats, chopped walnuts, chia seeds, almond milk, maple syrup, almond butter, cinnamon, and apple pie spice.
Add approximately half of the sautéed apple mixture to the oat base and mix well until everything is evenly combined.
Transfer the mixture to your prepared baking dish and spread it evenly.
Bake & Serve
Bake at 350°F for 35–40 minutes, until the baked oats are set and the top is beginning to turn lightly golden.
Remove from the oven and allow the baked oats to cool for approximately 25 minutes before serving.
Cut into portions and top with the remaining sautéed apples.
For breakfast, I love adding a little extra maple syrup and cinnamon.
For dessert, serve warm with dairy-free vanilla ice cream and almond milk whipped cream.
Lauren’s Tips 💛
Microwave the Apples If You Want: You absolutely do not have to sauté the apples on the stove. If you want an easier shortcut, microwave them for about 5 minutes until softened. They come out great.
Don’t Wait for the Apples to Cool: The sautéed apples can go directly into the oat mixture while they’re still warm. Just be careful handling them because they’ll obviously be hot.
Make It Breakfast or Dessert: For breakfast, I keep it simple with extra maple syrup and cinnamon. For dessert, I love warming up a serving and adding Breyers dairy-free oat milk vanilla ice cream and Reddi-wip almond milk whipped topping.
Notes
This recipe makes approximately 6 standard servings, although in my house it’s usually closer to 4 generous portions.
If you’re gluten-free, make sure your rolled oats are labeled or certified gluten-free.
Another non-dairy milk can be substituted for the almond milk if needed.
If almond butter doesn’t work for you, another mild nut or seed butter may work, although it will change the flavor slightly.
The walnuts can be omitted if necessary or substituted with another nut or seed you enjoy.
The amount of cinnamon and apple pie spice in the oat base can be adjusted depending on how strongly spiced you like your baked oats.
The apples don’t need to become completely soft during their initial cooking time. They’ll continue cooking once they’re incorporated into the baked oats.
Leftovers can be stored covered in the refrigerator and reheated in individual portions.
The baked oats will firm up more as they cool, which is why I like giving them about 25 minutes before slicing and serving.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels to ensure they meet your dietary needs.
Frequently Asked Questions
Do I have to sauté the apples?
No. One of my favorite shortcuts is microwaving the diced apples for about 5 minutes instead. You’re simply trying to soften them before using them in the recipe.
Do the apples need to cool before I add them to the oats?
No. They can go into the oat mixture while they’re still warm. Just be careful handling them straight from the saucepan or microwave.
Can I use a different milk?
Yes. Another dairy-free milk should work well. If dairy isn’t an issue, you could also use regular milk. Different milks may change the richness slightly.
Can I use another nut butter?
Yes. A mild nut or seed butter can be substituted for the almond butter. Just remember that whatever you choose will contribute its own flavor to the baked oats.
Can I leave out the walnuts?
Absolutely. You can omit them entirely or replace them with another nut or seed if you still want some crunch.
Can I make Apple Pie Baked Oats ahead of time?
Yes. This is a great make-ahead breakfast. Bake it, let it cool, store it covered in the refrigerator, and reheat individual portions when you’re ready to eat.
Why do the baked oats need to cool before I cut them?
They continue setting as they cool. Giving them about 25 minutes makes it much easier to cut cleaner portions rather than scooping out very soft oats straight from the oven.
Can I eat these cold?
You can, but I personally prefer them warm, especially because warming brings out the apple, cinnamon, and maple flavors.
How can I make this more like dessert?
Warm up a serving, add some of the sautéed apples on top, and finish it with dairy-free vanilla ice cream and almond milk whipped cream. At that point, you’re basically eating apple pie baked oats à la mode.
How should I serve them for breakfast?
My favorite breakfast version is warmed up with the reserved sautéed apples, a drizzle of maple syrup, and a little extra cinnamon.
How should I store leftovers?
Keep the baked oats covered in the refrigerator. I like storing the extra sautéed apples separately when possible so I can add them fresh to each reheated portion.