Cinnamon Apple Baked Oats

Every fall, my clients start asking me for cozy, nourishing recipes that feel like comfort food, but still support their gut health. Enter: these Cinnamon Apple Baked Oats!

Made with simple, wholesome ingredients like oats, apples, cinnamon, and warming spices, this recipe is an easy breakfast to prep ahead for busy mornings. It’s satisfying, perfectly sweet, and packed with fiber to support healthy digestion.

Whether you’re looking for a gut-friendly fall breakfast or simply want something cozy to enjoy with your morning coffee, these baked oats are an easy addition to your fall recipe rotation.

No need for all the fluff. Trust me on this one. These are delicious.

Low in refined sugar.

Balanced in fiber.

And include functional foods for women’s health like ground flaxseeds.

---

Ingredients

APPLE BAKED OATS:

• 1.5 cup rolled oats

• 1 ½ Tablespoons ground flaxseed

• 1 teaspoon cinnamon

• 1 teaspoon baking powder

• dash sea salt

• 1.25 cup milk of choice, I used low-fat ultra-filtered milk

• ½ Tablespoon pure maple syrup

• 2 teaspoon vanilla exract

• 2 Tablespoons allulose blend sweetener

• 2 large eggs or 1/3 cup egg whites

• 1/2 finely diced apple, 1/4" cubes (leave unpeeled or peeled)

CINNAMON STREUSEL:

• 1/2 finely diced apples, 1/4" cubes (leave unpeeled or peeled)

• 1/2 teaspoon melted coconut oil

• 2 Tablespoon almond flour

• 1 teaspoon cinnamon

• 2 Tablespoon allulose blend sweetener (or you can sub brown sugar)

Directions

1. Preheat the oven to 350 degrees F.

2. Combine the rolled oats, ground flax, cinnamon, baking powder, and salt.

3. Add the milk, vanilla, maple syrup, allulose sweetener, and egg. Mix until evenly combined.

4. Fold in the diced apples.

5. Pour into one large ramekin or divide between 4 smaller ramekins.

MAKE THE STREUSEL:

1. Combine the diced apples with melted coconut oil.

2. Add almond flour, cinnamon, and allulose sweetener, then mix until evenly coated.

3. Spoon the streusel topping over the baked oats.

4. Bake for 30-35 minutes. Let cool for 5 minutes.

Serve warmed up or with a spoonful or two of greek yogurt!

I like to double the recipe and have extra to freeze for up to 3 months.

---

Nutrition (1/4 of recipe without greek yogurt)

• 268 calories

• 13.6g protein

• 8g fat

• 5.3g fiber

• 35.4g carbs