Gluten Free Apple Pie Baked Oatmeal


A couple years ago I posted a recipe for apple pie baked oatmeal. It was wonderful! I was excited about that particular recipe for two reasons: (1) It was an interesting twist to the usual apple cinnamon instant stove-top oatmeal, and (2) I got the idea from someone, but I never received a recipe, so it was particularly neat to be able to reproduce a dish that I had never obtained a recipe for.

So why did I delete the old recipe, you may ask?

I will tell you this, it certainly was not because it was not delicious! It was just outdated, and I had planned to make it again *new and improved*. That is honestly how I demonstrate my dedication to this blog and to my personal growth.

I do what I do (blog) because I love to make people smile, and I love to see that people enjoy their food. Healthy eating does not have to be unbearable or hard, it is meant to be an adventure – it’s fun. Yes, even with the kitchen triumphs mingled with endless disasters, it is truly fun!

So with that said, I deleted the old recipe to make way for a new recipe. This one is similar, but a necessary adaptation that came out way better than the last one, and I didn’t know it could get better honestly. I was pleasantly surprised.

With this recipe there were improvements that you will taste in terms of:

  • Texture (I used instant oats rather than old fashioned oats for a smoother texture).
  • Taste (I increased the flavors of pretty much the same ingredients by being a little more free and adventurous and I removed the vanilla by choice).
  • Sugar (I subbed out the refined white sugar for a much healthier and honestly tastier alternative).
  • Photography (I don’t consider myself a “pro”, but my skills have naturally increased over time).

So, below is the finished product!

Gluten free, vegan, and refined sugar free goodness. You will be surprised how amazing it is! I am so proud of the end product! I really hope you will give this beautiful and scrumptious breakfast option a go, and that you will let me know how it went for you.

As a side note, I used Bob’s Red Mill gluten free quick oats. You may definitely use the old fashioned oats, but I assume you will get a rougher textured product, or you may need more milk and more bake time. I am not sure, but you can definitely give it a go. Also, feel free to use another quick oat brand as well. I know some readers have stated that they have still felt “glutened” when they use Bob’s product and that is perfectly understandable. I myself do not have that same issue, so I stick with that brand because it works for me. Feel free however to play with this. You will be glad that you did!


5 mins

20 mins

25 mins

©Sweet n’ Savory Life

Author: Bella
Recipe type: Breakfast/Brunch
Serves: 1 serving


  • ½ cup gluten free quick oats, I used Bob’s Red Mill
  • ½ cup unsweetened vanilla almond coconut milk
  • ½ small/medium gala or fuji apple, sliced thin
  • 1½ to 2 tbsp coconut sugar
  • ½ tbsp pure maple syrup, grade b
  • 1 tsp vegan butter, melted
  • ¼ tsp apple pie spice
  • ¼ tsp ground cinnamon
  • pinch of sea salt


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In a medium glass mixing bowl add all ingredients, and mix well.
  3. Once all ingredients are well incorporated, spoon all ingredients into a small glass pyrex or ramekin of an appropriate size, smooth the top of the oatmeal with your spoon, and bake for just about 20 minutes.
  4. Once the oatmeal is baked, promptly remove from oven. Allow it to stand for 3 to 4 minutes or so because it will be very hot.
  5. Add a little ground cinnamon to the top for garnish and serve!

And there you have it! A delicious healthier version of baked oatmeal that did not require dairy, eggs, refined sugar, or baking powders! It’s clean, energizing, and I guarantee that if you make it once, you will make it again!

Much love,


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