Apple & Cinnamon Baked Oats w/ Raspberry Drizzle


  • 2 Cups of Gluten Free Oats (200g)
  • 2 Teaspoons of Cinnamon
  • 2 Large Apples
  • 2 Tablespoons of Maple Syrup
  • 450ml of Unsweetened Nut Milk
  • 15g of Ground Flax + 90ml Water
  • Large Handful of Walnuts

For the Raspberry Drizzle:

  • 150g of Raspberries
  • 3 Tablespoons of Water

These Apple & Cinnamon Baked Oats with Raspberry Drizzle are the dreamiest breakfast or brunch and perfect for when you have friends over. This recipe serves 6 people so you can pop it in the oven and then chat over coffee while it cooks. It’s like a heavenly mixture between a cake and porridge and is so warming and satisfying, especially with the raspberry drizzled on top. I have mine in a bowl hot from the oven with a dash of warm almond milk on top.

Preheat the oven to 180’C. Mix together the flax and water and set it aside to thicken.

In a large bowl, combine the cinnamon and oats. Grate the apple into the bowl and mix well.

In another bowl or jug, combine the nut milk,  flax mixture and maple syrup and whisk well. Pour the wet ingredients into the dry ingredients and mix well.

Pour the mixture out into a large oven dish and spread it out evenly. Sprinkle the walnuts on top and bake at 180’C for about 30 minutes until lightly golden and set.

During the last ten minutes of baking time, add the raspberries and water to a small saucepan on medium heat. Let it simmer gently for 5-10 minutes until thick and sweet.

Serve the oats hot as is or with a dash more almond milk and a drizzle of the raspberry sauce.

10 Comments to Apple & Cinnamon Baked Oats w/ Raspberry Drizzle

  1. RM says:

    Hello, what kind of apples have you used?

  2. I enjoy your recipes. And all ways look forward to your new recipes. Thank you

  3. Eilis Boylan says:

    Always look forward to new receipies and have tried many of them. I have an issue with eggs unfortunately and I was wondering is there anything you could suggest as an alternative to egg in the baked oats receive. Eilis

    • Indy Power says:

      My favourite egg substitute is 1 tablespoon of ground chia + 3 tablespoons of water per egg. Just mix it together and let it sit until its the consistency of raw egg. Hope you love it!x

  4. Marianne says:

    I’m not a big fan of walnuts – what other nut do you think would work well? Hazelnuts or pecans maybe? Thanks! 🙂

  5. Sarah says:

    Hi indie this recipe looks great just wondering how long would the baked oats last if you want to reheat them ? ????