These Apple Pie Baked Oats taste like apple cake for breakfast while delivering the nutrition your morning needs. They rehearse beautifully for meal prep and can be baked in individual ramekins or a small baking dish for easy serving.
Notes From My Kitchen
If you’ve ever baked oats that turned out gummy or dense, this recipe will change that. After testing multiple variations, I landed on a version that yields a light, tender crumb that feels more like apple cake than typical baked oatmeal. The key to achieving that cake-like texture is using oat flour — either store-bought or made by blending oats until fine — which transforms the batter into a delicate, fluffy bake that still feels like a wholesome breakfast.
This recipe is inspired by classic apple desserts but adapted for the morning: warm cinnamon, a hint of nutmeg, juicy apple pieces folded into the batter, and just enough sweetener to make them comforting without being overly sugary. They’re satisfying, naturally gluten-free when you use certified gluten-free oats, and they keep you full thanks to eggs and oats providing protein and fiber.
Recipe Highlights
- Cake-like texture: Blended oats create a soft, tender crumb rather than a dense, gummy finish.
- Make-ahead friendly: Bake once and enjoy warm portions throughout the week—reheat in the oven or microwave.
- Naturally gluten-free: Use oat flour or blend rolled oats into a fine flour (choose certified gluten-free oats if required).
- Protein and fiber: Eggs and oats combine to keep you satisfied until lunch.
Key Ingredients
Oat flour: Oat flour gives these baked oats their soft, cake-like texture. You can buy oat flour or make your own by blending quick oats into a fine flour — it’s economical and simple. If you prefer a chewier, more traditional texture, use quick oats or rolled oats instead.
Apple: Choose a crisp, sweet-tart apple such as Honeycrisp or another variety you enjoy baking with. Dice the apple small so it distributes evenly through the batter and each bite tastes like apple pie.
How To Make Apple Pie Baked Oats
*This is a recipe overview. The full recipe with measurements and detailed instructions appears below in the recipe card section.
Step 1: Whisk together the wet ingredients — eggs, applesauce, melted and cooled butter or coconut oil, maple syrup, milk, and vanilla — until combined.
Step 2: Fold in the dry ingredients — oat flour, baking soda, baking powder, cinnamon, nutmeg, and salt — until just combined. Avoid overmixing.
Step 3: The batter will be thinner than muffin batter. Stir in half of the diced apple pieces so they are evenly distributed.
Step 4: Divide the batter between greased ramekins or pour into a small greased baking dish and top with the remaining apple pieces.
Step 5: Bake at 350°F (175°C) for 22–25 minutes, until the edges are set and a toothpick inserted into the center comes out clean. Let cool slightly before serving.
How To Store & Reheat
Store cooked apple pie baked oats in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in a 350°F oven for 8–10 minutes or microwave for 60–90 seconds depending on portion size. These bakes also freeze well for up to 2 months; thaw overnight in the refrigerator and reheat before serving.
Jess’s Tips
- Blend the oats well: If you make oat flour at home, pulse the oats until they are very fine — any large flakes will create a grainier texture.
- Cool melted fat before adding: Let melted butter or oil cool slightly before folding it into the eggs to prevent curdling.
- Avoid overmixing: Mix until the wet and dry ingredients are combined; a few small lumps are fine. Overmixing can yield a dense result.
- Dice the apple finely: Small apple pieces distribute more evenly and give you apple flavor in every bite.
- Don’t overbake: The oats will continue to set as they cool, so remove them from the oven as soon as the center is cooked through to keep them moist.
- Adjust sweetness: The recipe uses maple syrup. Add a little more if you prefer a sweeter breakfast.
Frequently Asked Questions
Yes. A small baking dish, about 6×6 inches, works well. Baking time will be similar; start checking around 22 minutes to avoid overbaking.
You can substitute regular flour, but the texture will shift away from baked oats toward something more like a muffin. Oat flour is what gives the recipe its signature texture.
If you make these Apple Pie Baked Oats, please leave a review and share your photos on social media. I love seeing your recreations and hearing how you personalize the recipe.
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Apple Pie Baked Oats
- Author: Jessica Hoffman
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Apple Pie Baked Oats capture the comforting flavors of apple pie in a healthy breakfast format. They can be served warm from the oven or prepared ahead for easy weekday mornings.
Ingredients
- 1 cup (120 g) oat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- Pinch nutmeg (or 1/8 teaspoon)
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1/4 cup butter or coconut oil, melted and cooled
- 6 tablespoons maple syrup
- 1/4 cup almond milk
- 2/3 teaspoon vanilla extract
- 1 small apple, diced (optional)
Instructions
- Whisk together the eggs, applesauce, melted and cooled butter or coconut oil, maple syrup, almond milk, and vanilla extract in a large bowl.
- Fold in the oat flour, baking soda, baking powder, cinnamon, nutmeg, and salt until just combined.
- Fold in the diced apple, reserving a few pieces to sprinkle on top.
- Pour the batter into a greased small 8×4-inch dish or divide between four small ramekins.
- Bake at 350°F (175°C) for 22–25 minutes, until set and a toothpick inserted in the center comes out clean.
Notes
- For the best cake-like texture, blend oats into a fine flour if you are not using pre-made oat flour.
- Do not overmix the batter; mix only until combined.
- Feel free to use any baking apple you prefer.
- Store in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1/4 the recipe
- Calories: 350
- Sugar: 18g
- Fat: 14g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g