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These Apple Pie Baked Oats taste like apple cake for breakfast and deliver real nutrition your morning actually needs. They’re make-ahead friendly and can be made in individual ramekins or a baking dish.
Notes From My Kitchen
If you’ve ever had baked oats that taste gummy and dense, I’m here to change that for you. I’m an big fan of baked oats and have made every king of Almond Croissant Baked Oats to Cinnamon Roll Baked Oats and for this recipe I wanted to make baked oats that taste like a cross between apple pie and apple cake.
I tested this Apple Pie Baked Oats recipe four times and finally landed on the most perfect combination that makes them taste light and fluffy, with a similar texture to my Cinnamon Roll Apple Bread. The secret is blending the oats, which is what gives these baked oats that cake-like texture and truly makes them feel like an indulgent breakfast, while actually being healthy.
Recipe Highlights
- Cake-Like Texture: Unlike typical baked oats that turn gummy or dense, these stay tender and delicate. It’s legitimately the best baked oats texture I’ve ever nailed and has a similar crumb to my Oat Flour Banana Muffins.
- Make-Ahead Breakfast: Bake once, reheat and eat throughout the week. Pop a portion in the oven for 10 minutes and it’s warm and ready.
- Naturally Gluten-Free: Made with oat flour (use certified gluten-free if needed)
- Protein & Fibre: Eggs and oats keep you satisfied through mid-morning, so you’re not hunting for a snack by 10 a.m.
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. (Which is cheaper than buying!) You can also use quick oats or rolled oats if you prefer to have a more traditional texture like my Banana Bread Baked Oatmeal. You can save any extra oat flour and use it to make many other recipes like my Cottage Cheese Oat Flour Pancakes or my Oat Flour Pumpkin Muffins.
Apple: I like using a crisp, sweet-tart apple such as Spartan or Honeycrisp o but any apple you enjoy baking with will work. For more apple breakfasts also try my Apple Pie Overnight Oats and my Cinnamon Apple Chia Pudding.
How To Make Apple Pie Baked Oats
*This is a recipe overview. The full recipe with measurements and instructions can be found below in the recipe card.
Step 1: Mix the wet ingredients together in a bowl.
Step 2: Add the dry ingredients and gently mix.
Step 3: The mixture should look like this, and will be thinner than a muffin batter. Stir in half the apple pieces.
Step 4: Divide between ramekins or a baking dish and top with apples.
Step 5: Bake at 350°F for 22–25 minutes, until the edges are set and a toothpick inserted in the centre comes out clean.
How To Store & Reheat
Store 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 in the microwave for 60–90 seconds depending on portion size. They also freeze well for up to 2 months. To defrost thaw overnight in the fridge and reheat.
Jess’s Tips
- Blend the oats well: If you’re making your own oat flour, pulse them in a high-speed blender until they’re fine and consistent. Any large flakes left behind will create a grittier texture.
- Cool the butter before mixing: If your melted butter is too hot when you fold it in, it can scramble the eggs. Make sure to let it cool for a couple of minutes first.
- Don’t overmix the batter. Once the wet and dry ingredients are combined, stop mixing. A few small lumps are totally fine. Overmixing can lead to dense baked oats.
- Dice the apple small. Smaller pieces distribute more evenly throughout the batter and make every bite taste like apple pie! If you want more apple oats also try my warm Apple Pie Oatmeal for breakfast.
- Don’t overbake. Baked oats continue to set as they cool, so take them out as soon as the centre is cooked through. Overbaking will make them dry.
- Adjust the sweetness. The recipe uses ¼ cup maple syrup, but you can add another tablespoon or two if you prefer a sweeter breakfast.
Frequently Asked Questions
Yes, a small baking dish works best, about 6×6 inches. Baking time will stay roughly the same, but always check it around the 22 minute mark.
Yes, the recipe will still work but you’ll end up with more of a muffin than baked oats if you substitute the oat flour.
If you tried these Apple Pie Baked Oats leave a review below and tag me @choosingchia on Instagram, TikTok, or Facebook I love seeing your recreations!
Try These Oat Recipes Next!
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Healthy Blueberry Oatmeal Muffins
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Vegan Oatmeal Pancakes
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Carrot Cake Overnight Oats
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Chocolate Baked Oats
Apple Pie Baked Oats
- 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 taste just like apple pie for breakfast with a nutritious twist. They’re delicious straight from the oven or can be meal prepped for the week ahead.
Ingredients
- 1 cup (120 grams) 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, 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, leaving 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 for 22 to 25 minutes, until set and a toothpick inserted in the center comes out clean.
Notes
- If blending oats into oat flour make sure to blend them well so you have a cake-like texture.
- Don’t overmix the batter
- Use any type of apples you love
- Store apple pie baked oats in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1/4 the recipe
- Calories: 350
- Sugar: 18g
- Fat: 14g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
