Gluten Free Apple Pie Oatmeal is the perfect fall breakfast. It is warming and filing on those days that are starting to get cooler. This vegan apple pie oatmeal recipe is dairy, gluten, and top 8 allergen free as well as vegan but full of apple cinnamon flavour.
- Why We Like This Vegan Apple Pie Oatmeal Recipe
- The Ingredient Low Down for Gluten Free Apple Pie Oatmeal
- Instructions/ Directions and Tips
- Variations /Adaptations
- Storage and Reheating Instructions
- Top Tip
- What To Serve With
- Other Recipes You May Enjoy
- 📖 Recipe
- Food Safety
- Latest Posts
- 💬 Comments
Why We Like This Vegan Apple Pie Oatmeal Recipe
We love this apple cinnamon oatmeal because it is brimming with autumn flavours. It is a great option for a hot breakfast that keeps the kids full. We have a large apple tree in the backyard and thought that this recipe would be the perfect way to showcase those apples. We wanted to create a healthy dessert-like taste we could have at any time of the day with little guilt.
- Gluten Free Rolled Oats
- Brown Sugar
- Maple Syrup
- Lemon Juice
See recipe card for quantities.
The Ingredient Low Down for Gluten Free Apple Pie Oatmeal
Always check each ingredient for allergens on the package and with the manufacturer for possible cross contact. Cross contact may be listed as a “may contain” warning however not all companies will put a declaration on the packages as “may contain” warnings are not regulated. In Canada, the UK, the EU, and the US the top 10-14 allergens must be declared on the labels.
Gluten Free Rolled Oats
Always use Gluten Free Oats, we love Only Oats but any gluten free Rolled Oats. Oats do not contain gluten or wheat but may come in contact with it during processing which is why certified gluten free is important for those with high sensitivities to gluten, coeliac disease, and allergies. Be aware some coeliac patients are unable to tolerate oats as well as gluten containing products, even if the oats are gluten free.
In some countries, like New Zealand and Australia, gluten free oats are not readily available and all oats are classified as unsafe for coeliacs. In other countries such as the USA, Canada, and the UK, the oats are processed apart from gluten and tested for gluten contamination.
We use a firmer apple like a gala, crispin, or McIntosh apple when we buy the apples. They keep their shape and will not turn to mush when cooked but will soften nicely. This makes them perfect for adding various textures to the oatmeal.
We leave the peel on for our apples as we are using apples from our backyard tree. If you struggle with dysphagia the apples can be peeled first. Without the peel they may not hold together as well.
We use dark brown sugar for the more molasses flavour. Demara, light brown sugar or turbinado sugars can all be used in place of dark brown sugar. When using brown sugar do not use it if it has been stored with a regular piece of wheat containing bread in the container to absorb the moisture and keep the sugar soft. Instead use a clay bear like one of these guys that has been soaked in water for a half an hour.
We buy our maple syrup right from a friend’s maple syrup farm here in Canada. It is a great vegan option for sweetening. If not making a vegan dish honey can be used in the same amount. Light corn syrup can also be used in place but do reduce the amount and sweeten to taste. Granulated sugar could also be used in lesser amounts
Having grown up with maple syrup in Canada it is always in our house. There are different grades that are used to determine the colour and taste. For this recipe we use an amber/ medium or dark maple syrup. The very dark and golden/light/clear are not well suited to this recipe as their flavour will be either overpowering or faint. For more information on maple sugar grades check out the site Pure Maple From Canada.
Bottled lemon juice can be used in place of freshly squeezed, however it will pose more of a risk as it is processed and may come in contact with allergens. We choose to use juice we squeeze from fresh lemons to reduce our risks and increase our flavour.
Cinnamon, Nutmeg, Cloves, Mace, Allspice,Salt
These spices are what we would normally include in an apple pie we would bake before our allergies. They can be used as is or swapped out for what you would usually use in your family’s recipe of apple pie.
Nutmeg is not classified as a nut in Canada. It is instead classified as a seed. Always check with your medical team before using if it is not on your list of safe foods.
Often spices are processed in factories that process other products. More and more “may contain” warning labels are showing up on spice packets. Salt is one we have seen a lot recently more than any other spice with a warning. Always verify with the manufacturer that the products are safe for you with how they process their spices and with any shared line concerns.
Instructions/ Directions and Tips
1- Pour water into a large/ medium pot and over high heat bring to a rolling boil.
2- Add oats, apples, and spices. Stir well.
3- Reduce heat to allow it to simmer for 10 mins, stirring often.
4- Pour in brown sugar and maple syrup and stir well.
5- let simmer for another 5-10 minutes, until most of the water has boiled off and the oatmeal has thickened.
6- Garnish with thin apple slices and cinnamon or with a splash of non-dairy milk.
Hint: We use a liquid ratio of 1 cup of water to ½ cup of oats. To get the oats just how you like them this ratio can be changed. If the oatmeal is too thick add more water per half cup of oats. Porridge not firming up enough? Reduce the amount of water or add a small bit more of oats.
- Steel Cut Oats - either all steel cut or a mix of steel cut and rolled oats can be used. The water may need increasing as well as the cooking time. Follow the package guidelines for water amounts and cooking times
- Non- Dairy Milk - instead of all water for boiling use half the amount of water and bring to a boil. Add the other half amount in non dairy milk once the water is boiling and let heat until just before boiling and reduce heat to let simmer. Follow the rest of the instructions. If nuts are safe for you, be careful using almond milk, heating can make some brands taste bitter if heated too high for too long.
- Quinoa - If oats are not safe for you a mix of other grains like quinoa, flax seeds, and chia seeds can be used in place of oats. Follow the directions on the quinoa for cooking. Bear in mind flax and chia seeds will soak up a lot of water so more water may be needed. Chia seeds are an excellent source of protein and fibre.
- Low Sugar Options - monk fruit sugar or other sugar replacements can be used but start by using less than ⅓ the amount the recipe calls for. Sugar substitutes pack more of a sugary taste than actual sugar. The substitutes are usually used in a 1:3 ratio to regular sugar. This means if a recipe calls for 1 cup of sugar then less than ⅓ of sugar substitute will be the maximum used. We always say start with less and add more.
- Plum - pit and dice plums instead of apples. Black, red, and prune plums work best. Switch the spices for cardamom, cloves and ground star anise.
- Pear - Adding diced or sliced pears in place of apples and using only cinnamon and salt as the spices.
- Pumpkin - Adding in pureed canned pumpkin in place of apples. Watch the amount of water needed. For thick pumpkin purees an extra ½-1 cup of water may be needed adding if the oatmeal thickens before the oats are cooked. Replace the spices with pumpkin spices ( cinnamon, cloves, nutmeg, and ginger).
This gluten free apple pie oatmeal recipe is easy to make and requires little equipment. A knife and cutting board for dicing the apples.
A large to medium sized pot and stirring utensil. The pot should be large enough to allow the oatmeal to grow slightly and still be stirred without overrunning the sides of the pot. The stirring utensil should be a dedicated allergen free utensil with a flat bottom. Use the flat bottom to scrape the oats off the bottom of the pot so it doesn’t burn or stick to the pot.
Measuring cups and spoons to measure out the spices and ingredients easily.
Storage and Reheating Instructions
Cooked gluten free apple pie oatmeal can be kept in the fridge. It should be kept in a well sealed container for up to 3 days.
Cooked oatmeal is not recommended for freezing.
When reheating whether by stove top or by microwave adding a bit of water to the chilled apple cinnamon oatmeal will be needed. The oatmeal can only be safely reheated once.
In an appropriate sized pot put the number of portions needing reheating. Add more water than is needed for the desired consistency. This means that the oatmeal should be a bit thinner than you’d like to eat it at. The extra water will cook off as it reheats.
Over medium heat while stirring bring the oatmeal up to temperature whilst stirring continuously. Reduce the heat and let it blip for 2 more minutes or until the desired thickness is achieved. If too thick add more water, stir, and continue to reheat.
Add only enough water to get the vegan apple pie oatmeal to the desired consistency. Microwave one portion at a time. In a microwave safe bowl, heat the oatmeal for 1 minute. Stir well and check it is heated through. If not heated through, continue heating for 25 seconds, stir and check. Repeat as needed to get the vegan apple pie oatmeal up to temp.
Yes, You can. The cooking times for the oats will need to be reduced greatly. Instead of putting the oats and all ingredients in at once, leave the oats out until the remaining time on the package recommends cooking the oats. This will allow the spices and apples to get the proper amount of cooking time without turning the oats to mush.
Yes, as long as they are gluten free they can be used. The amount of water needed and the cooking time may both need to be increased. Check with the package for the water to oats ratio. This recipe uses 1 cup of water to ½ rolled oats. Steel cut oats will give a different texture to the oatmeal. It is also possible to mix steel cut oats and rolled oats.
Yes, however for best results replace only half the amount of water with non dairy milk. Instead of all water for boiling use half the amount of water and bring to a boil. Add the other half amount in non dairy milk once the water is boiling and let heat until just before boiling and reduce heat to let simmer. Follow the rest of the instructions. If nuts are safe for you, be careful using almond milk, heating can make some brands taste bitter if heated too high for too long.
The gluten free apple pie oatmeal can be made one morning and kept cold in the fridge and reheated for breakfast in the microwave or on the stove top. Add a bit of water to thin the chilled oatmeal out and allow more even heating. This can be a geat way to have a quick and hearty before school breakfast.
It can also be sent in a warmed thermos as a lunch already heated.
What To Serve With
Vegan apple pie oatmeal is best for brunches and breakfasts but also as a nice and warming lunch. Serving the oatmeal with a bit of milk splashed on it is a common way to eat it.
This dish is filling and doesn’t need to be accompanied with other dishes. It can though be served with fruit or fruit salad if using smaller portions or at a brunch.
If sausages or bacon are not restricted, make fabulous salty sides with this gluten free apple pie oatmeal dish at a brunch.
The best pairings are a cup of coffee or a safe cup of tea. Check them for allergens and cross contact in the manufacturing, as always. Some teas can contain gluten or nuts, either as an ingredient or through contact with allergens when processed in the factories.
Other Recipes You May Enjoy
- Knife and Cutting Board
- Pot and Stirring Utensil
- Measuring cups and spoons
- 6 C Water
- 3 C Gluten Free Rolled Oats not quick oats
- 3 C Apples medium diced with peels on
- 1 tablespoon Lemon Juice fresh squeezed
- ½ teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ¼ teaspoon Cloves
- ⅛ teaspoon Mace
- ⅛ teaspoon Allspice
- ⅛ teaspoon Salt
- ⅓ C Brown Sugar packed
- ¼ C Maple Syrup medium/amber grade
- Pour water into a large/ medium pot and over high heat bring to a rolling boil.
- Add oats, apples, and spices. Stir well.
- Reduce heat to allow it to simmer for 10 mins, stirring often.
- Pour in brown sugar and maple syrup and stir well.
- Let simmer for another 5-10 minutes, until most of the water has boiled off and the oatmeal has thickened.
- Garnish with thin apple slices and cinnamon or with a splash of non-dairy milk.
For a creamy version replace half the water with dairy free plant based soy free and nut free milk.
We use a liquid ratio of 1 cup of water to ½ cup of oats. To get the oats just how you like them this ratio can be changed. If the oatmeal is too thick add more water per half cup of oats. Porridge not firming up enough? Reduce the amount of water or add a small bit more of oats.
Oatmeal can be made one morning and kept cold in the fridge and reheated for breakfast in the microwave or on the stove top. Add a bit of water to thin the chilled oatmeal out and allow more even heating. It can also be sent in a warmed thermos as a lunch already heated.
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove