Wen breakfast tastes like dessert >>>. This baked apple cinnamon oatmeal is gluten free, dairy free, refined sugar free, and extremely DELISH.
I’ve been working away at creating a bunch of Thanksgiving/holiday recipes for you guys. I wanted to throw a breakfast recipe in there too! That’s honestly one of my favorite part about the holidays– waking up at my parents house and eating a cozy special breakfast made by my mom with the family. It’s the best!! I think I will finally contribute to the family breakfast this year with this one 😉
This baked oatmeal a recipe that makes for a great meal prep breakfast, or for a holiday morning breakfast with the family.
There’s a few simple steps before popping this goodness in the oven. A quick sauté of the sliced apples and chopped nuts- a step that’s totally worth it for soft, dessert-like apples. Plus the most amazing smells in your kitchen!
Can I prep any of this oatmeal bake ahead of time?
Yes! You can make the maple cashew cream cheese frosting the day before. Just be sure to soak your nuts in the morning so that they can soak for 8 hours.
You could also get the dry ingredients mixed together (oats, baking powder, cinnamon, and salt) the night before if you wanted to! That way, you’ll just have to sauté the apples/nuts and get the wet ingredients whisked together in the morning.
Side note: I made this for a meal prepped breakfast and it was still delicious on day 4, but for a special holiday breakfast I’d say it’s best baked fresh! 🙂
After it’s baked to delicious, golden perfection, you just smother it with the most amazing maple cashew cream ever and serve!
I’m so obsessed with a slice of this with my morning coffee. Doesn’t get much cozier than that!
I know you guys are going to love this one. My first stab at a baked oatmeal, and I’m officially hooked! I can’t wait to hear if this is goign to be on your holiday morning tables 🙂 Enjoy! xxPrint
Cozy and simple baked maple apple cinnamon oatmeal! The perfect healthy, yet sweet, breakfast!
For the apples:
- 1 apple, peeled and sliced into 1/4” thick slices, then sliced in half again width-wise
- 1/4 cup chopped pecans or walnuts
- 2 tsp butter (sub coconut oil for dairy free)
- 1 tsp cinnamon
- 1 tsp maple syrup
For the oatmeal bake:
- 1.5 cups oats
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1/3 cup unsweetened apple sauce
- 1/4 cup almond or sunflower butter
- 1 tsp vanilla
- 1/4 cup maple syrup
- 1 large egg
- 3/4 cup unsweetened almond milk (vanilla or plain)
For the maple cream frosting:
- 3/4 cup raw cashews, soaked overnight, drained+rinsed
- 5 tbsp filtered water
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 tsp apple cider vinegar
- dash of sea salt
- Preheat oven to 350°F and grease an 8×8 baking dish with butte or coconut oil.
- To prepare the apples and nuts, heat a skillet over medium-low heat and add the butter. Once melted, stir in the apples, nuts, and cinnamon. Sauté for 3 minutes, then stir in maple syrup and sauté for 1 more minute. Remove from heat and set aside to cool.
- In a large bowl, mix together oats, baking powder, sea salt, and cinnamon.
- In a separate bowl, whisk together apple sauce, almond butter, vanilla, maple syrup, egg, and almond milk until very smooth. Stir in with dry ingredients until everything is well combined.
- Stir in the apple/nut mixture, then spread batter out into the prepared 8×8 baking dish. Bake for 25 minutes.
- While oatmeal is baking, prepare the maple cashew cream cheese frosting. Add the drained and rinsed cashews with all other ingredients in a high speed blender and blend until a very smooth frosting forms.
- Allow oatmeal bake to cool slightly before frosting and serving.