Gluten Free Baked Caramel Apple Oatmeal

I am seriously on a roll with caramel apple related foods lately. Typically it's all about pumpkin for me this time of year, but GASP… I'm actually more into Caramel Apple than pumpkin.

Of course, I still am enjoying my Pumpkin Spice Lattes; however, unlike the famous place that sells them, we have a local coffee shop that makes the BEST Pumpkin Spice Lattes around. I'm addicted! Plus, I'm shopping local and that is worth it, right? They even have Caramel Apple Cider and that one is my afternoon pick-me-up! 

Even better, this coffee shop is conveniently located right next door to my son's school.  Goodbye extra money…

That leads me back to this baked oatmeal. As I sipped on my cider, I started to dream of some delicious baked oatmeal for breakfast with drizzles of caramel and apples. Sounds dreamy, doesn't it?

It can be baking in your oven in just a few moments too! We love to make baked oatmeal, and then serve it throughout the week warmed up with milk. My entire family loves baked oatmeal so it is always a win in our home. My kids even like to take it in their lunches and eat it like a bar. Their favorite is baked pumpkin oatmeal, but this gluten free baked caramel apple oatmeal is starting to gain steam with them too.

This oatmeal can be prepared the night before, and then in the morning simply put it in the oven right before you start to get ready for the day. It will be ready to go as soon as you are dressed with very little effort on your part. That's the perfect way to start the morning.

Are you ready for this delicious baked oatmeal? Do you have a favorite version or flavor of baked oatmeal? Share it with us! 

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Gluten Free Baked Caramel Apple Oatmeal Recipe

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Ingredients

• 3 cups certified gluten free oats
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon, plus more for topping
• 2 eggs
• 2 cups milk
• 2 apples, gala, sliced
• 1/2 cup caramel syrup, plus more for topping

Directions

1. To bake the oats, preheat the oven to 350°F.
2. Combine the oats, sugar, baking powder, salt, cinnamon, eggs, milk, and apples in a large bowl and mix well. 
3. Mix in the caramel syrup.
4. Pour the mixture into a greased 9x13 baking dish.
5. Top with additional cinnamon, or sugar if you prefer.
6. Bake in the oven for 30 minutes or until nicely browned on top.
7. Drizzle caramel on top, if preferred.
8. Serve with warm milk in the bowl or as is.

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Gluten Free Pumpkin Muffins

Pumpkin, pumpkin, pumpkin. I'm obsessed. I've already made Pumpkin Oatmeal Smoothies, two loaves of Pumpkin Chocolate Chip Bread, and several batches of these gluten free pumpkin muffins.

I used to have this rule where I wouldn't eat or make anything pumpkin before October 1. Weird, I know. But I just felt it was unfair to all the apples out there. Even weirder, I know.

That rule flew out the window when I had a Pumpkin Spice Latte as soon as I could. Oops. Since then, I've been all about the pumpkin. I've given the apples some love too. I did make a big batch of slow cooker apple butter. So there.

Not only did I break my ridiculous no-pumpkin rule, I broke it big-time. I've pretty much had pumpkin in some way, shape, or form every day since that PSL. I'm not sure why I even had that rule to begin with. I love pumpkin (clearly) so why not have it? Just not before September next time ;)

These gluten free pumpkin muffins were worth breaking the rules for. I mean, come on! That color! Those raisins! All the pumpkin spice! They're the epitome of pumpkin flavor in one delicious muffin.

If you're not a fan of raisins, you could always do chocolate chips or instead. Or even chocolate covered raisins. Hey now…

The great thing about pumpkin is that it really makes your baked goods so moist without having to add a ton of liquid. It's also readily available year round. So if you want to bust out the pumpkin muffins in April, you can. I just won't be joining you unless it was for these muffins. Then I just might have to go and break some more rules. The struggle is real, my friends. The struggle is real. Enjoy!

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Gluten Free Pumpkin Muffins Recipe

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Ingredients

• 2 eggs
• 1/4 cup vegetable oil
• 1 cup pumpkin puree
• 1/4 cup milk, regular or non-dairy
• 1 teaspoon pure vanilla extract
• 1 3/4 cups all-purpose gluten free flour
• 1 teaspoon xanthan gum
• 1 cup coconut palm sugar
• 1/2 teaspoon fine sea salt
• 1 teaspoon baking soda
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1 cup raisins

Directions

1. Preheat oven to 400°F and spray a 12 cup muffin tin with non-stick spray (or line it with paper liners).
2. In a medium bowl, whisk together the eggs, oil, pumpkin puree, milk, and vanilla extract and set aside.
3. In a large bowl, whisk together the flour, xanthan gum, coconut palm sugar, salt, baking soda, allspice, and cinnamon. Stir in the raisins to coat with the flour.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Scoop the batter into the 12 muffin cups, distributing it evenly.
5. Bake for 15-18 minutes or until a toothpick comes out clean. Cool on a wire rack and store leftover muffins in an airtight container up to 3 days. 

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