Baked Apple Oatmeal with Caramel (Easy & Cozy Breakfast)
Cozy and high-protein, this baked apple oatmeal is packed with grated apples, warm cinnamon, and a silky date caramel for a naturally sweet, nourishing breakfast. Perfect for meal prep or an easy fall morning treat!
Servings 6
Equipment
- high-speed blender, immersion blender, or food processor
- 10x8-inch baking dish (or anything similar)
- Mixing bowls
Ingredients
For the oatmeal bake:
- 2 cups gluten-free rolled oats (I like One Degree)
- 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 (optional; I like Ritual Protein)
- 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, or a sprinkle of oats + cinnamon for topping
For the 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
- Preheat the oven to 375°F.
- Grease a 10×8-inch baking dish (or anything similar) with avocado oil spray or line with parchment paper.
Make the date caramel:
- Add the dates, warm water, almond butter, vanilla, and salt to a high-speed blender, immersion blender cup, or food processor. Blend until smooth and creamy, scraping down the sides as needed.
- Add a splash of more water if needed to thin. Set aside.
Mix the oatmeal base:
- In a large bowl, combine oats, baking powder, cinnamon, nutmeg, salt, and flaxseed or hemp seeds.
- In a separate bowl, whisk together almond milk, applesauce, grated apple, egg whites, maple syrup, vanilla, and nut butter until smooth.
- Whisk in protein powder if using, along with an extra 2–3 tablespoons of almond milk to maintain a thick, but pourable batter. Stir in Greek yogurt, if using.
- Combine the wet and dry ingredients: pour the wet mixture into the dry and stir until just combined. Fold in any add-ins if desired.
Assemble & Serve:
- Pour half of the oatmeal mixture into the prepared baking dish and spread it evenly with a spatula.
- Spoon 6–8 small dollops of date caramel over the surface, then use the back of a spoon to gently swirl it into the oats.
- Pour the remaining oatmeal mixture on top and spread evenly.
- If you have any caramel left, spoon it over the top and lightly spread.
- Arrange the thinly sliced apple evenly over the surface (not overlapping), then sprinkle with cinnamon. Bake until golden and set.
- Bake for about 40 minutes, or until the top is golden and the center is set. Let cool for at least 10 minutes before slicing.
- Serve warm with an extra drizzle of caramel or nut butter. Enjoy!
To Store:
- Keep in an airtight container in the fridge for up to 5 days.
- Reheat in the toaster oven at 350°F for about 5–10 minutes, or in the microwave for 30–45 seconds.
Notes
Macros (per serving, 6 servings)
- Without protein powder or yogurt: 260 cal | 7 g P | 7 g F | 40 g C
- With protein powder + Greek yogurt: 295 cal | 13 g P | 8 g F | 40 g C