Apple Cinnamon Baked Oatmeal
How about a warm bowl of oatmeal for breakfast? Add kefir, apples, raisins and nuts — and I’m game. My baked oatmeal recipe is the perfect way to start your day. The steel cut oats give it a hearty, chewy texture, and the spices I add, like cinnamon, nutmeg and cardamom, create a really well-rounded flavor.
This is a great go-to breakfast because oats are gluten-free and easier to digest than grains that contain gluten. So for those of you who like to avoid eating gluten foods, like me, try this easy and healthy baked oatmeal recipe.
Steel Cut Oats vs. Rolled Oats
It’s easy to get confused about the difference between steel cut oats and rolled oats. When looking through the oats selection at the grocery store, it seems like every package has big health and flavor claims, so which one is better?
I use steel cut oats in this recipe because they go through very little processing, as opposed to instant or quick oats. Think about it this way: all types of oatmeal start out as plain groats, which are the kernels from whole grains. The difference is in what’s done to the groats during processing. For steel cut oats, the groats are split, or cut into pieces. That’s why they have a chewier texture and nuttier flavor. They also have less of an impact on your blood sugar levels because they aren’t highly processed.
With rolled oats, the groats are steamed to make them soft, pressed between rollers and then dried. They go through a bit more processing than steel cut oats, and for that reason, they cook quicker.
For this baked oatmeal recipe, I chose to use steel cut oats because the nutty flavor and hearty, bigger pieces go perfectly with the other ingredients.
One serving of my baked oatmeal recipe contains roughly the following:
- 353 calories
- 13 grams of protein
- 19 grams of fat
- 47 grams of carbohydrates
- 8 grams of fiber
- 22 grams of sugar
- 0.53 milligrams thiamin (49 percent DV)
- 0.35 milligrams riboflavin (32 percent DV)
- 1 milligram vitamin B5 (22 percent DV)
- 0.3 micrograms vitamin B2 (15 percent DV)
- 0.15 milligrams vitamin B6 (12 percent DV)
- 48 milligrams choline (11 percent DV)
- 225 IUs vitamin A (10 percent DV)
29 micrograms folate (7 percent DV)
- 3.5 milligrams vitamin C (5 percent DV)
- 0.8 milligrams vitamin E (5 percent DV)
- 0.6 milligrams niacin (4 percent DV)
- 3 micrograms vitamin K (3 percent DV)
- 3 milligrams manganese (174 percent DV)
- 427 milligrams phosphorus (61 percent DV)
- 0.3 milligrams copper (41 percent DV)
- 3 milligrams zinc (40 percent DV)
- 116 milligrams magnesium (37 percent DV)
- 538 milligrams sodium (36 percent DV)
- 18 micrograms selenium (33 percent DV)
- 237 milligrams calcium (24 percent DV)
- 2.4 milligrams iron (14 percent DV)
- 567 milligrams potassium (12 percent DV)
Here’s a quick glance at some of the top health benefits associated with the ingredients in this baked apple cinnamon oatmeal recipe:
Oats: Oats are high in fiber, so they help to lower cholesterol levels and make you feel full and satisfied, without experiencing cravings soon after eating them because of fluctuating blood sugar levels. Eating oats can also help to boost your immune system and reduce inflammation, helping you to fight disease.
Apples: Apples have very strong antioxidant and anti-inflammatory activity, so they can help health conditions like diabetes, heart disease and cancer as well as digestive issues. Plus, apple nutrition includes vitamin C and potassium.
How to Make Apple Cinnamon Baked Oatmeal
Before you get your ingredients together for this baked oatmeal recipe, preheat your oven to 350 degrees Fahrenheit.
Your first step is to add the following ingredients to a pot: coconut milk (reduced fat — or go with one can of full fat and add three cups of water), coconut sugar, butter, sea salt, nutmeg, cinnamon and cardamom.
Bring the mixture to a boil over high heat.
Next, add in the chopped apples, steel cut oats, chopped nuts (I chose walnuts) and raisins.
Mix all of these ingredients together until they are well-combined.
Your last step is to transfer the mixture to a greased 9 x 13 pan, or use an oven-safe pot and bake for 30 to 35 minutes.
The top of your baked oatmeal should be slightly crispy and you can add some more nuts for an extra crunch.
Transfer your cinnamon spiced baked oatmeal to a large bowl and enjoy!
Other Warm Breakfasts to MakePrint
Apple Cinnamon Baked Oatmeal
- Total Time: 45 minutes
- Yield: 6 1x
- Diet: Gluten Free
Let’s be honest: Standard oatmeal can be a little boring. However, if you had some select ingredients to up the flavor, and then bake it? Wow! The texture and flavor will make you want to put this on repeat.
- 4 cups canned reduced fat (or light) coconut milk
- ½ cup coconut sugar
- 2 tablespoons unsalted butter
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon cardamom
- 2 cups steel cut oats
- 2 cups chopped apples
- ½ cup raisins
- 1 cup chopped nuts
- ½ teaspoon sea salt
- Preheat oven to 350 F.
- Bring coconut milk, coconut sugar, butter, salt, nutmeg, cardamom and cinnamon to boil in pot over high heat.
- Add remaining ingredients to pot and mix.
- Transfer contents to greased dutch oven and bake for 30–35 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfasts
- Method: Baking
- Cuisine: American
- Serving Size: 1 bowl
- Calories: 353
- Sugar: 22g
- Sodium: 358mg
- Fat: 19g
- Saturated Fat: 8.9g
- Unsaturated Fat: 7.5g
- Trans Fat: 0.1g
- Carbohydrates: 47g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 10mg
Keywords: baked oatmeal, apple cinnamon oatmeal, healthy baked oatmeal
I made this in my pressure cooker and it was delicious. Thank you for sharing this recipe.
I’ve made this over and over again, it is that delicious! The only thing I change for me personally is the amount of liquid. I don’t like a drier oatmeal. I like it creamy. So I just cut down on the oat amount a little. ❤️
Can I substitute the apples for dried fruits?
You could use maple syrup instead of sugar, or a banana or applesauce.
I was just wondering what size dutch oven you used for this recipe
I look forward to making this for the family. But I was not allowed to Pin it or print off of your site.
I copy and pasted to a document and then printed. :-)
I didn’t have coconut milk so I used almond milk with my MCT coconut powder- very good and satisfying breakfast!! Thanks
Nice recipe but I already eat my own cinnamon apple or blueberry groats or oatmeal. I use water no milk.
I accidentally hit the one star to rate when I meant to click on 5 stars. It won’t let me change it or rate again.
Do I have to use butter? I’m dairy free.
Can I use regular rolled oatmeal for this?
Am I missing the print button somewhere? Most posted recipes have the ability to just print the actual recipe. I can’t find it?
We are looking to get this fixed. Sorry for the inconvenience!
Just copy and paste to a word doc. :-)
How can I print this receipe?
I’m sure this has whole lot of nutrition. Thank you! But what about the pretty big amount of suger? Although cocanut suger it is still suger. Is it necessary to bring taste?
If you’re concerned about sugar, I suggest using liquid stevia and add in half a dropper into your serving bowl. Then mix.
I personally like your post, you have shared good article. It will help me in great deal.
How much longer would you need to cook this if you used oat groats instead of steel cut oats?
Could I make this recipe (in batches )and freeze and take out and pop in the oven?
Google said yes you can if you use steel cut oats. I froze mine in serving sizes in a glass pyrex bowl. Or you can freeze in freezer bags.
Should the apples be peeled?
Do you ever soak your oats to reduce the phytic acid? Love your ideas, thanks
What would you recommend for a substitute for Butter? I have a dairy allergy.
Thank you for any suggestions!
How about coconut oil . Or coconut cream
Ghee may work as it is butter with dairy removed..it is super healthy too…numerous health benefits.
Earth Balance has a vegan butter…I have dairy issues as well
You give the nutrition facts for one serving. How much constitutes one serving? Is it 1/2 cup or one cup or what? I really do need to know this before I make this recipe.
The only thing I would suggest is dividing it up equally into six servings.
The recipe very clearly states: “SERVES 6.” I guess you can do the math–perhaps?