Oh, oats, let me count the ways I love thee.  I eat some form of oats for breakfast about 80% of the time, and I’ve tried them about a million different ways.  This recipe is moist and peanut-buttery. It is equally good fresh out of the oven, reheated, or even cold if you need a breakfast on-the-go.

Peanut Butter Apple Baked Oatmeal

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 2 cups of old-fashioned oats (I use gluten free)
  • 1/4 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 tbsp ground flax (or sub 1 large egg)
  • 1 3/4 cup plain unsweetened almond milk (or sub skim milk)
  • 3 tbsp coconut oil, melted (plus more to grease pan)
  • 1 tsp vanilla extract
  • 1/2 cup all-natural peanut butter
  • 1 large apple diced, with skin (pink lady or gala are my favorites)


First, make the flax egg by combining 1 tbsp ground flax plus 2 1/2 tbsp of water in a small bowl, and set aside for approximately 5 minutes.

Preheat the oven to 350.  Grease an 8×8 pan by rubbing coconut oil around the bottom and edges and set aside.

Combine all of the dry ingredients (oats, coconut sugar, baking powder, cinnamon and salt) in a large mixing bowl.

In a small mixing bowl, combine all of the wet ingredients (almond milk, coconut oil, vanilla, peanut butter and flax egg).

Add wet ingredients to dry ingredients and mix well.  Stir in chopped apples.  Pour into pan.

Bake for 35 minutes until the edges are golden.  Let cool for at least 5 minutes before serving.


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