January 31, 2022

Easy Apple Baked Oatmeal

This has become a delicious and easy breakfast favourite!  I started making these prep ahead baked oatmeal slices for an easy prep ahead gluten and dairy free breakfast when we were thinking our third child Isla couldn’t handle gluten or dairy. (For more on that read our colic story with our second child Roey HERE.)  I didn’t want to buy gluten free bread for both the cost and the (often) less nutritious ingredients, and in this season of life I need something really quick and easy so this has become my go to!

I make a batch ahead, slice and freeze it and then pull one slice out at night. Depending on the morning I throw it in the oven while I make coffee or eat it cold with yogurt and a drizzle of nut butter.

Tip: I add some coconut oil to my nut butter to make it runny and easy to drizzle over the top! 

It’s really one you can’t mess up I promise, and you can change it depending on what you have on hand. Add different fruit, throw in a few tablespoons of nut butter to the recipe, different spices, cocoa and make it chocolate, make it more or less sweet – make it yours!

Apple Baked Oatmeal

A simple + yummy prep ahead GF breakfast option!
Prep Time10 mins
Cook Time25 mins
Course: Breakfast, Dessert, Snack
Keyword: breakfast, easy, gluten free, oatmeal
Servings: 4 slices

Equipment

  • Large Loaf Tin (10"x5" size) or small skillet
  • Mixing Bowl
  • parchment paper

Ingredients

  • 1.5 cups oats you can use quick oats or rolled oats. Rolled will give a slightly less "cakey" texture at the end but I love it and use them interchangeably!
  • 1 cup oat milk or water
  • 1-2 tbsp molasses (or honey/maple syrup) I love molasses for the trace minerals and vitamins and this small amount gives enough sweetness with a deep flavour.
  • 2 drops almond extract
  • 2 apples, sliced
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 egg

Instructions

  • Preheat the oven to 180C (350F)
  • Mix together all the listed ingredients aside from the oats and apple slices. Whisk is all with a fork until it's well combined.
  • Add the oats and stir them in, and then the apple slices too until it's all well mixed.
  • Line the bread pan with parchment paper. We use and love the compostable If You Care Brand and I use the same piece a few times before composting it.
  • Pour the oatmeal batter into the lined pan and pop it in the preheated oven.
  • Check the oven after 25 minutes, it should be just firm to the touch in the centre when it's ready.
  • Let it cool in the pan then slice it into 4 pieces. I freeze the pieces and pull them out at night to be ready for the next morning. I like it warmed or cold, topped with yogurt and nut butter.

SHARE THIS POST

Related Posts

Sticky Sourdough Cinnamon Rolls

Breads, Breakfast ideas, Cakes

We have about 4 breakfasts over here that we rotate without any extra creativity. We always eat it, and we always eat it together before the day starts but it’s a…

Lemon Curd

Breakfast ideas, Cakes, Desserts, Paleo

  This week in England has been so hugely relaxing and happy! Usually when I travel I’m all about finding the local food hotspots but this is a different kind…

Whole Spelt Shortbread + Strawberries and Cream Shortbread Stack

Desserts

Shortbread is one of the quickest and easiest biscuits/cookies to make! It has no eggs and really just 3 essential ingredients: here those are honey, spelt flour and butter. We…

Cherry Chocolate Chip Blondies

Bars and cookies, Desserts, Paleo

•1/4 cup coconut oil •1/2 cup coconut sugar •1 large egg •1 tsp vanilla •1.5 cups almond meal •2 T arrowroot starch •2 T coconut flour •Pinch salt •1/4 Tsp…

Lavender Loving

Bars and cookies, Desserts, Paleo

Lavender Lemon Bars, Lavender coconut milk and Lavender Lattes If you’ve been following our produce box journey you’ll know I’m overexcited about my produce box each week and I’ve been making myself use all…

Paleo Pumpkin Pie

Desserts, holidays, Paleo

I’m a novice when it comes to Thanksgiving.  Being a born and bred Londoner I didn’t celebrate Thanksgiving until I came to America six years ago.  My first Thanksgiving dinner…