Cinnamon Apple Baked Oatmeal (gluten free)
A Mediterranean Diet breakfast idea, this gluten free, Cinnamon Apple Baked Oatmeal can be meal prepped and served warm on fall mornings.
Servings 6 servings
Ingredients
- 2.5 cups Rolled Oats (gluten free)
- 1 tbsp Chia Seeds
- 3 tbsp Sugar
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1 tsp Baking Powder
- 1.5 cups Milk
- 2 Eggs
- 1 tsp Vanilla Extract
- 1/2 cup Applesauce (unsweetened)
- 1/4 cup Olive Oil
- 1 cups Apples, peeled and diced
- 1/4 cup Almonds, chopped
Instructions
- Preheat oven to 375 degrees F and spray a baking dish with cooking spray (either a 9x9 or a 7x11 inch dish would work best)
- In a large mixing bowl, combine the wet ingredients: milk, eggs, vanilla, applesauce, and olive oil. Mix until well combined
- Slowly add the dry ingredients to the mixing bowl: oats, chia seeds, sugar, cinnamon, nutmeg, salt and baking powder. Stir until everything is well combined
- Carefully fold in the diced apples and chopped almonds
- Spoon/Pour the oatmeal into your prepared baking dish and place in the middle rack in the oven. Bake for 20-25 minutes, until majority of iquid has evaporated and oatmeal has set. See additional notes below.
- Allow to cool slightly before serving. Oatmeal can be stored for 3-5 days in fridge and reheated in microwave. We like serving with dollop of greek yogurt.
Notes
If you like your oatmeal a little more "moist", then consider cooking for 5 minutes less. If you like it more dry, then you may need to add 2-3 minutes.