Apple Pie Baked Oats
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This Apple Pie Baked Oats recipe is an easy to make high protein breakfast with the texture of a moist and fluffy cake! Full of apple cinnamon flavor, topped with toasted pecans and a drizzle of pecan butter, this healthy and cozy breakfast is guaranteed to start off your morning right!
Looking for more high protein baked oats recipes with fall and winter flavors? Try my fall-themed single serving Pumpkin Baked Oats or Cranberry Pistachio Baked Oats for the holidays!
Every fall, I make a lot of recipes with pumpkin. While I’ll still be sharing plenty of nutritious fall-themed pumpkin recipes this year, apple cinnamon is the current elite fall flavor combination in my home! I’m so excited to share this Apple Pie Baked Oats recipe with you all!
About This Recipe
These Apple Pie Baked Oats are a high protein breakfast with the texture of a moist and fluffy cake. They have the flavors of a slice of apple pie because I’ve used an apple pie flavored protein powder.
No apple pie protein powder? Don’t worry if you don’t have apple pie protein powder. Vanilla protein powder can be used instead with the addition of warming spices!
Do I have to use protein powder? You can leave out the protein powder if desired. I have tips below on how you can achieve a similar flavor! 🙌
With each bite, you’ll taste buttery freshly baked pie crust flavors, brown sugar and warming apple pie spices – think plenty of cinnamon, nutmeg, mace and cloves! And of course, an apple pie is incomplete without warm, baked apples so we have diced apples within the baked oats and on top!
I’ve also added some chopped pecans, which become all lovely and toasted after baking, and a drizzle of pecan butter as a topping for serving! However, you can use any nut butter you love or make it completely nut-free – it’ll still taste delicious!
This fall-themed single serving apple baked oats is high in protein and clocks in at 30 grams protein! (That’s without the nut butter, but it has a little more protein with it!)
With this easy and quick healthy baked oats recipe, you’ll feel like you’re eating cake and a cozy slice of apple pie for breakfast all at once!
Table of contents
Why This Recipe Works
- Easy to make. Just mix, assemble and bake to make this easy apple baked oatmeal!
- High protein, high fiber, and full of healthy fats. Packed with protein, fiber and healthy fats, this apple pie baked oatmeal is a nutritious breakfast for any day of the week!
- Tastes like cake and apple pie for breakfast! It’s incredibly moist, soft and fluffy like a cake or muffin but with the flavors of a slice of apple pie!
- Enjoy anytime! Besides breakfast, you can enjoy baked oats as a post-workout snack or even dessert!
- Meal prep friendly. These baked oats will keep for a couple of days and you can refrigerate them. Make a few servings to enjoy for an easy reheatable breakfast during the week!
Ingredient Notes and Substitutes
- Blended Old Fashioned Rolled Oats: I used blended old fashioned rolled oats which is essentially homemade oat flour. Either homemade or store-bought oat flour will work. Use gluten-free certified oat flour if needed.
- Apple Pie Protein Powder: I used PEScience Select Protein, a whey-casein protein blend that has a delicious buttery pie crust flavor with brown sugar and cinnamon notes like an apple pie! Since it’s a limited edition protein powder, vanilla protein powder or snickerdoodle protein powder can be substituted. Add more apple pie spice and ground cinnamon to yield a similar flavor. You can also add some butter extract if you have it on hand. Either a whey, casein, or plant-based protein powder will work for this recipe. Note that plant-based and vegan protein powders tend to absorb more liquid than whey and whey-casein protein powder. If using the prior, add 2 tablespoons more milk.
- Ground Cinnamon: Adds warming cinnamon spice flavors to this apple pie baked oatmeal!
- Apple Pie Spice: Use a store-bought or homemade apple pie spice blend. Pumpkin pie spice can be substituted or use more ground cinnamon instead.
- Baking Powder: Helps our baked oats rise.
- Unsweetened Apple Sauce: Acts as a natural sweetener, adds moisture and gives these apple pie baked oats a cake-like texture! Substitute with half a mashed banana (about 50 grams) or 2-3 tablespoons of plain Greek yogurt if desired.
- Liquid Egg Whites: The protein in the egg whites also help the baked oats rise without resulting in a deflated center when it sinks after baking like using a whole egg sometimes does. I like using egg whites from a store-bought carton as it’s convenient for baking needs. You can use egg whites from an egg or a whole large egg instead if preferred. Add a few extra minutes to the bake time if using a whole egg.
- Unsweetened Almond Milk: Or any plant-based or regular milk.
- Brown Sugar Replacement: I used Swerve Brown Sugar, a sugar-free and calorie-free sweetener made of erythritol, allulose and vegetable glycerin. Any sugar-free sweetener (monkfruit, stevia, allulose) or regular sweetener of your choice (light brown sugar, granulated white sugar, coconut sugar, etc.) can be used. Liquid sweeteners such as pure maple syrup, honey, date syrup or agave syrup will also work.
- Apple: Use fresh diced apple chunks from your favorite type of apple! (I used Fuji apple.)
- Pecans: Chopped unsalted, raw pecans become nice and toasty in the oven! Feel free to use walnuts, almonds, or any other type of nuts you love!
- Pecan Butter: I am still very much obsessed with pecan butter ever since I discovered it and used it as a topping here and also on my Cottage Cheese Baked Oats! It’s full of roasted sweet, nutty toasted pecan flavors and makes these Apple Pie Baked Oats irresistible when drizzled on top! Feel free to use any nut butter you love like peanut butter, almond butter, cashew butter, etc. You can also omit the nut butter if you prefer – these baked oats still taste great without it!
Ingredient amounts are listed in the recipe card below.
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How to Make Apple Pie Baked Oats For One
Below is a visual overview on how to make this recipe. The full recipe with detailed instructions can be found in the printable recipe card below.
Storing and Reheating Leftovers
- Storing: Wait for the baked oats to cool completely. Wrap the ramekin tightly with a sheet of aluminum foil. Alternatively, run a butter knife around the edges of the baking dish or ramekin to unmold the baked oats and transfer to an airtight container. Store in the fridge for 3-4 days.
- To reheat: Microwave on high for 1 minute or until warm throughout. Top with the pecan butter just before eating.
Cook’s Tips
- Make your own oat flour. While store-bought oat flour is convenient to use, it’s very easy to make your own blended oats flour and much cheaper than buying it! Simply use a spice grinder, food processor or high-speed blender to blend old fashioned rolled oats until a fine flour consistency is achieved. You’ll need to pause and mix with a spoon every few seconds so that it processes the oats evenly. I like to keep homemade blended oats on hand so I can make baked oats anytime! I use my Kitchen Aid high-speed blender and process a 2.2 pound (1 kilogram) bag of oats in two batches usually.
- Baking time and oven placement tips.
- Small sized ovens: Bake on the center rack for 25-27 minutes for a cake-like texture.
- Medium or large sized ovens: Bake on the 2nd rack from the top. This ensures that the center of the baked oats will be fully cooked and cake-like within 25-30 minutes. Do not bake for longer than 30 minutes as it could lead to a dryer texture.
- For gooey baked oats: For baked oats with a gooey center but firm top, bake for 15-20 minutes.
- Make baked oats in the air fryer. Preheat the air fryer for 3 minutes at 320°F/160°C (or according to manufacturer’s instructions). Cover the top of the ramekin tightly with a sheet of aluminum foil. Air fry for 10-12 minutes. Pause the air fryer and remove the foil. Reduce the temperature to 300°F/150°C and air fry for another 10-11 minutes. The air fryer baked oats are done once the top has risen like a dome and a toothpick inserted in the center comes out clean.
Meal Prep Tips
- Decide quantity. Multiply the amounts for the recipe ingredients by the number of servings you would like to make. You can click on the ‘2x’ or ‘3x’ button at the top of the recipe card to display the ingredient amounts for 2 or 3 servings respectively.
- Make the baked oats. Mix all the dry ingredients in a large bowl, then stir in the wet ingredients. Fold in the mix-ins and pour into multiple lightly greased ramekins, oven-safe bowls or baking dishes. Add the toppings and bake as indicated but note that you might need to adjust the baking time if you are making several servings.
- Storing. Once completely cool, wrap tightly in a sheet of aluminum foil or cling wrap or transfer to a sealed airtight container. Store in the fridge for 3-4 days. Reheat on high in the microwave for 1 minute or so until warm throughout. Drizzle the pecan butter on top after reheating.
- Serving temperature. Although apple pie baked oatmeal tastes best when warm, you can enjoy it at room temperature if desired. Let the baked oats sit on the counter for 20-30 minutes before eating to allow the temperature to come up. Or if you want to have them warm, reheat for 1 minute in the microwave until hot trhroughout.
Variations
- Make it gluten-free. Use gluten-free certified blended oats and make sure that the protein powder you’re using is gluten-free. If you have extreme sensitivities, I recommend making sure that all the ingredients you use are processed in a gluten-free facility to avoid cross contamination.
- Make it vegan. Use a plant-based protein powder and a chia egg or flax egg. ¾ tablespoon of ground flaxseed mixed with 1 and ¾ tablespoons water makes a replacement for about 40 grams of liquid egg whites. Also, use 79ml / ⅓ cup unsweetened almond milk as plant-based protein powders absorb more liquid than whey or whey-casein protein powder blends.
- Use soy milk. Use soy milk instead of almond milk to add more protein.
- Use different nuts. Walnuts, almonds, cashews, hazelnuts, etc.
- Add chocolate chunks or chips. Sprinkle dark chocolate chunks or chocolate chips on top before baking. I can vouch that white chocolate chips also tastes delicious in these apple pie baked oats!
- Leave out the protein powder. Use more blended oats (½ cup + 2 tablespoons / 60 grams total) instead. To add more protein, you can stir in a tablespoon of pecan butter, peanut butter or almond butter into the batter instead. Use ⅓ cup / 79ml milk as the batter may be thicker with more oats and the addition of nut butter.
- Use unflavored protein powder. Add ½ teaspoon each of ground cinnamon and apple pie spice and ¼ teaspoon each of vanilla extract and butter extract. Add more sweetener to taste.
- Make it nut-free. Omit the pecans and don’t use nut butter for topping. Alternatively, you can drizzle with tahini, nut-free peanut butter, or sunflower seed butter.
FAQs
Sure! The texture of baked oats is slightly more dense if you use banana instead of apple sauce but banana is often used in baked oats recipes. You’ll need about 50 grams or ½ a small mashed banana.
If stored properly in the fridge, they’ll keep for 3-4 days. Some will say up to a week but the texture is not as good as when consumed within the first 3-4 days. The texture becomes dryer in the fridge like with any other baked good if stored for a lengthy period.
A 12 or 14-ounce ramekin (about 1-½ cups) works best for these baked oats and will have enough space for them to rise without spilling over the edges during baking. A shorter but wider baking dish or oven safe bowl can also be used. It’ll take slightly less time in the oven (20-25 minutes) if using a shorter and wider baking dish.
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More High Protein Breakfasts
Apple Pie Baked Oats
This Apple Pie Baked Oats recipe is an easy to make high protein breakfast with the texture of a moist and fluffy cake! Full of apple cinnamon flavor, topped with toasted pecans and a drizzle of pecan butter, this healthy and cozy breakfast is guaranteed to start off your morning right!
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 1 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- Cooking Oil Spray, to grease the ramekin
- ½ cup / 40 grams blended Old Fashioned Rolled Oats (use gluten-free if needed – note 1)
- ≈ ¼ cup / 25 grams Apple Pie Protein Powder (I used PEScience Select Protein, a whey-casein blend – note 2)
- ¼ TSP ground Cinnamon
- ¼ TSP Apple Pie Spice
- ½ TSP Baking Powder
- 3 TBSP + 1 TSP / 50 grams Unsweetened Apple Sauce
- 2 TBSP + 2 TSP / 40 grams Liquid Egg Whites (from a carton, or use 1 whole egg)
- 1.7 fluid ounces / 50ml Unsweetened Almond Milk (or any plant-based or regular milk)
- ½ TBSP / 6 grams Brown Sugar Replacement, to taste (I used Swerve Brown Sugar – note 3)
- ½ small / 60 grams Apple (any type, I used Fuji apple) – diced
- 3–4 pieces / 8 grams unsalted raw Pecans – chopped
- ¼ TSP Brown Sugar Replacement (optional – for topping before baking)
- To Serve (optional): ½ to 1 TBSP / 10-20 grams Pecan Butter (or other nut butter of choice)
Instructions
- Prep: Preheat oven to 180°C / 350°F / Gas Mark 4. Spray a 12 or 14-ounce (12cm) ramekin, oven-safe bowl or small baking dish with cooking oil spray. Use a pastry brush or your fingers to coat the inside.
- Combine the dry ingredients: Mix together the blended oats, apple pie protein powder, ground cinnamon, apple pie spice and baking powder in a medium bowl until combined well.
- Add the wet ingredients: Add the unsweetened apple sauce, liquid egg whites, unsweetened almond milk, and brown sugar replacement. Mix until everything is well combined.
- Add the mix-ins: Add most of the diced apples (reserve a few pieces for the topping). Gently mix to combine.
- Assemble: Pour the batter into the prepared ramekin and top with the reserved diced apples and pecans. Sprinkle with ¼ teaspoon brown sugar replacement (optional).
- Bake: Bake on the 2nd rack from the top of the oven (note 4) for 25-27 minutes or until risen and a toothpick inserted into the center comes out clean. Transfer to a cooling rack and allow to cool for 5-10 minutes.
- Serve: Drizzle the pecan butter on top and enjoy warm!
Equipment
12 oz. Mini Cocotte with Handles
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PEScience Apple Pie Protein Powder
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- Blended Old Fashioned Rolled Oats. Homemade or store-bought oat flour can be used. If you don’t have any oat flour on hand but have old fashioned rolled oats, blend them in a mini blender or food processor until a smooth flour like consistency is achieved. Then proceed with the rest of the recipe. Quick cooking oats will work too but I personally prefer the texture of old fashioned rolled oats as feel the baked oats come out slightly more dense and muffin-like.
- Apple Pie Protein Powder. I used PEScience Select Apple Pie Protein Powder Protein, a whey-casein protein powder blend. The buttery apple pie crust, brown sugar, and cinnamon notes really shine in this protein powder! Since it’s a limited edition protein powder, you can use vanilla protein powder or their snickerdoodle protein which also has cinnamon and brown sugar flavors. If using vanilla flavored protein powder, add ½ teaspoon each of cinnamon and apple pie spice and ¼ teaspoon butter extract if you have it on hand to yield a similar flavor. Use any type of whey based, casein or plant-based protein powder. Note that plant-based protein/vegan powders tend to absorb more liquid than whey-based ones and I recommend adding 2 tablespoons more milk if using one. If using an unflavored protein powder, add ½ TSP each of ground cinnamon and apple pie spice, ¼ TSP each vanilla extract and butter extract, and additional brown sugar replacement to taste.
- Brown Sugar Replacement. I use Swerve Brown Sugar which is a sugar-free and calorie-free sweetener made from erythritol, allulose and vegetable glycerin. Feel free to use any other type of sugar-free granulated sweetener made from monkfruit, stevia, allulose, etc. You could also use regular granulated brown sugar, white sugar, coconut sugar or ½ to 1 tablespoon of a natural liquid sweetener like honey, maple syrup, date syrup or agave syrup.
- Baking time and oven placement tips.
- Small sized ovens: Bake on the center rack for 25-27 minutes for a cake-like texture.
- Medium or large sized ovens: Bake on the 2nd rack from the top. This ensures that the center of the baked oats will be fully cooked and cake-like within 25-30 minutes. Do not bake for longer than 30 minutes as it could lead to a dryer texture.
- For gooey on the inside baked oats: For a gooey center but firm exterior, bake for 15-20 minutes.
- Storing: Wait until completely cool and wrap the ramekin tightly with a sheet of aluminum foil before storing in the fridge for 3-4 days. Alternatively, run a butter knife around the edges of the baking dish or ramekin to unmold the baked oats and transfer to an airtight container. Store in the fridge for 3-4 days. To reheat: Microwave on high for 1 minute or until warm throughout. Top with the pecan butter just before eating.
- Meal prep option: Multiply the amounts for the recipe ingredients by the number of servings you would like to make. You can click on the ‘2x’ or ‘3x’ button at the top of the recipe card to display the ingredient amounts for 2 or 3 servings respectively. Mix all the dry ingredients in a large bowl, then stir in the wet ingredients. Fold in the mix-ins and pour into multiple lightly greased ramekins, oven safe bowls or baking dishes. Add the toppings and bake as indicated but note that you might need to adjust the baking time if you are making several servings. Once completely cool, wrap tightly in a sheet of aluminum foil or cling wrap or transfer to a sealed airtight container. Store in the fridge for 3-4 days. Reheat on high in the microwave for 1 minute or so until warm throughout. Drizzle the pecan butter on top after reheating. Although apple pie baked oatmeal tastes best when warm, you can enjoy it at room temperature if desired. Let the baked oats sit on the counter for 20-30 minutes before eating to allow the temperature to come up.
- Nutritional information provided is approximate and will vary with ingredient substitutes and product brands you use. It does not include the optional pecan butter topping.
- See the ‘Variations’ section above in the post if you would like to customize these baked oats.
Nutrition
- Serving Size: 1 serving (whole recipe)
- Calories: 383
- Sugar: 12.8g
- Sodium: 712.5mg
- Fat: 10.1g
- Saturated Fat: 1.8g
- Unsaturated Fat: 8.3
- Trans Fat: 0g
- Carbohydrates: 41.7g
- Fiber: 8.9g
- Protein: 30.3g
- Cholesterol: 35.2mg
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