Print

Baked Apple Oatmeal with Caramel Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 62 reviews

This cozy and nutritious Baked Apple Oatmeal with Caramel is the perfect warm breakfast to start your day. Made with gluten-free oats, warming spices, fresh apples, and swirled with a creamy date caramel, it’s naturally sweetened and packed with protein and fiber. The addition of almond butter and optional Greek yogurt boosts the creamy texture, while the caramelized apples on top add a delightful finish. Easy to make ahead and reheat, this recipe serves 6 and offers a wholesome start to your mornings.

Ingredients

Oatmeal Base

  • 2 cups gluten-free rolled oats
  • 1 teaspoon baking powder
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon sea salt
  • 2 tablespoons ground flaxseed or hemp seeds
  • 1 ½ cups unsweetened almond milk (or milk of choice)
  • ½ cup unsweetened applesauce
  • 1 ½ large apples, divided — 1 grated (about 1 cup) and ½ thinly sliced for topping
  • 2 large egg whites (or 1 whole egg + 1 egg white)
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons creamy almond butter or peanut butter
  • ⅓ cup (about 25g) vanilla protein powder
  • ½ cup plain full-fat Greek yogurt (optional; replace ⅓ cup almond milk for added creaminess)

Optional Add-ins

  • ¼ cup chopped pecans or walnuts
  • ¼ cup raisins
  • A sprinkle of oats + cinnamon for topping

Date Caramel

  • ½ cup pitted Medjool dates (about 6 large)
  • 3 tablespoons warm water
  • 1 tablespoon creamy almond butter
  • ½ teaspoon vanilla extract
  • Pinch of sea salt

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a 10×8-inch baking dish by greasing with avocado oil spray or lining it with parchment paper.
  2. Make Date Caramel: Combine the pitted dates, warm water, almond butter, vanilla extract, and a pinch of sea salt in a high-speed blender, immersion blender, or food processor. Blend until smooth and creamy, scraping down the sides as needed. Add a splash more water if necessary to reach a pourable but thick consistency. Set aside.
  3. Mix Dry Ingredients: In a large mixing bowl, combine the gluten-free oats, baking powder, cinnamon, nutmeg, sea salt, and ground flaxseed or hemp seeds. Stir to combine evenly.
  4. Mix Wet Ingredients: In a separate bowl, whisk together almond milk, unsweetened applesauce, grated apple, egg whites, maple syrup, vanilla extract, and creamy almond or peanut butter until smooth. Whisk in vanilla protein powder and add an additional 2-3 tablespoons of almond milk if needed to keep the batter thick but pourable. Stir in Greek yogurt if using.
  5. Combine Mixtures: Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in any optional add-ins such as chopped nuts or raisins if desired.
  6. Assemble Base Layer: Pour half of the oatmeal batter into the prepared baking dish and spread evenly with a spatula. Spoon 6–8 small dollops of the date caramel over the surface and gently swirl it through the oats with the back of a spoon to marble the flavors.
  7. Top Layers: Pour the remaining oatmeal batter on top and spread evenly. Spoon any leftover date caramel over the surface and lightly spread. Arrange the thinly sliced apple pieces evenly on top without overlapping. Lightly sprinkle with cinnamon.
  8. Bake: Bake in the preheated oven for about 40 minutes, or until the top is golden brown and the center is set. Once done, remove from oven and allow to cool for at least 10 minutes to firm up before slicing.
  9. Serve: Serve warm, optionally drizzling with extra date caramel or a little additional nut butter for extra richness.
  10. Store & Reheat: Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, warm in a toaster oven at 350°F for 5–10 minutes, or microwave for 30–45 seconds until heated through.

Notes

  • For vegan version, replace egg whites with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use dairy-free yogurt.
  • Use gluten-free oats to keep this recipe gluten free.
  • The protein powder is optional but adds extra nourishment and creaminess.
  • Date caramel can be stored separately in the fridge for up to 1 week.
  • Feel free to swap out almond butter for peanut butter based on preference.
  • Adding chopped nuts or dried fruit boosts texture and flavor variation.
  • Letting the baked oatmeal cool before slicing helps it firm up nicely for clean cuts.
  • You can prepare the batter the night before and refrigerate, then bake fresh in the morning.

Find it online: https://justsosavory.com/baked-apple-oatmeal-with-caramel-recipe/