Easy Gluten-Free, Dairy-Free Oatmeal Apple Breakfast Bake

Sometimes you wake up on Christmas day and realize that while you planned a delicious dinner of gluten-free, dairy-free lasagna, you forgot to plan anything for breakfast. And maybe you head out to Whole Foods and/or Harris Teeter hoping that they’ll be open so you can buy some hopefully-in-existence gluten-free cinnamon rolls. And then you realize that’s ridiculous to hope that and go home expecting to live off Reese’s Christmas Bells until the lasagna is ready.*

And if any of that happens to you on any holiday (or just any weekend that you don’t want to go to the store), make this instead. You very likely have everything on hand and can sub it in any fruit or nuts you have on hand.


1. Just mix the dry ingredients and sprinkle extra fruit on top.

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2. Then pour the liquid mixture on top.

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3. Bake and smell the goodness.

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4. Enjoy with a glass of champagne. Because champagne is totally acceptable on Christmas morning.

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Easy GF Oatmeal Apple Breakfast Bake
Serves 4-6. Takes about 45 minute, start to finish.
Inspired By This Recipe

  • 2 cups gluten-free old fashioned oats (or regular, if GF isn’t necessary)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • 1 apple, chopped
  • 1/3 cup maple syrup
  • 1 2/3 cup almond milk (or milk of your choice)
  • 1 egg (I haven’t tried it with a flax or chia egg, but if you did, this would be a vegan dish)
  • 3 Tablespoons Earth Balance, melted (or butter)
  • 1 Tablespoons vanilla extract

1. Preheat oven to 375 degrees and coat a 9×9 pan with non-stick spray.

2. Combine the oats, baking powder, cinnamon, salt, 1/2 c. of the pecans and half of the diced apple. Stir to combine and spread into the 9×9 greased pan. Sprinkle the remaining apple and pecans on top.

3. Whisk the maple syrup, milk, egg, earth balance and vanilla extract. Pour over the oatmeal mixture.

4. Bake for 30-35 minutes until golden brown and the liquid has set.

5. Let sit for just a few minutes and serve warm. Sprinkle with a little extra salt on top. And with champagne, of course.

*This is based on a true story. 

15 comments // by Teri [a foodie stays fit]

{ 15 comments… read them below or add one }

1 kim@hungryhealthygirl December 26, 2012 at

Yum! Looks like the story turned out pretty great!


2 teri [a foodie stays fit] December 27, 2012 at

I’m a sucker for happy endings 😉


3 janetha December 26, 2012 at

Haha love the intro and this looks good!


4 teri [a foodie stays fit] December 27, 2012 at

YOU look good. 😉


5 Lauren December 27, 2012 at

Love baked oatmeal but I haven’t made it in far too long! And yes, champagne, it totally acceptable on Christmas. And it’s even acceptable on any other day of the month, so long as you add a splash of OJ. 🙂


6 teri [a foodie stays fit] December 27, 2012 at



7 Claire @ Health Nut Claire December 30, 2012 at

Aw man, baked oatmeal used to be an every Saturday morning breakfast. I’ll definitely have to bring back that habit with some of this, yum!


8 Holly W January 6, 2013 at

just whipped this together this morning and it’s smelling DELIGHTFUL in the oven right now. I can’t wait for it to come out so i can start nomming! I love oatmeal, and I especially love it with apples. I wish I had thought to put craisins in it too though… Oh… there goes the timer… better go get it out!


9 Teri [a foodie stays fit] January 7, 2013 at

i hope you loved it! Craisins would be delicious in it! It’s such an easy recipe to tweak!


10 olivia January 9, 2015 at

What does T stand for in the ingredients list?


11 Teri [a foodie stays fit] December 7, 2015 at

Hi Olivia – a capital T is a tablespoon, lowercase t is a teaspoon. I’ll update the recipe so it’s clear. Thanks!


12 Kristie December 4, 2015 at

Would this type of meal freeze well to be reheated? My kids love oatmeal like this but never finish it


13 Teri [a foodie stays fit] December 7, 2015 at

Hi Kristie! Yes, it freezing very well! I cut it into squares and when they were cool, I stuck them into a ziplock baggie. I reheat them one at a time for 30 seconds and top with greek yogurt. It’s perfect!


14 Kristen December 21, 2015 at

Sounds great. Does the liquid go all the way through the dish as it cold? Just want to make sure that I don’t have dry oats when we dig in. (I notice we don’t stir it)



15 Teri [a foodie stays fit] December 22, 2015 at

Good question! I kind of tip the pan around to make sure the liquid spreads across all the dry ingredients. You could probably just stir it too! Just make sure your pan is well greased.

I hope you love it if you try it!


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