Baked Oatmeal (or Oatmeal Cake) (gluten-free with vegan and sugar-free options)

Need a healthy, easy breakfast? This Baked Oatmeal Cake can be started the night before and finished in the morning and it is flourless, refined sugar free, with an egg free and dairy free option. One of our family favorites!

Breakfast is a tough meal of the day for families on the go who are trying to be healthy.  We’re a little unconventional around here and have been known to have this chocolate pudding, bean fudge, or even homemade protein bars or almond joy bars for breakfast.

The way I see it – if it’s healthy, you can have it for breakfast, right?  Even if it’s fudge :).

This recipe is a little more of a conventional breakfast food for sure, but we still love it.

And I’ve been making way too much of it.

It really is that good – and that easy.

My family’s Baked Oatmeal Cake obsession all started when our dear friend, Beckie, shared some baked oatmeal with us at her home one night after a homeschooling family gathering.  I had heard of baked oatmeal, but had never made it nor tried it.  Well, my kids gobbled it up and ….well, I was then one a quest for the best Baked Oatmeal recipe that I could find.

I came home with her recipe in hand and poked around on the internet a bit and found a few recipes that intrigued me, but I basically ended up altering a combination of my friend’s recipe and this one from Baked Bree.

The resulting success story that you see pictured above is the result!

I love this cake – why?  It is:

  • Super easy
  • Super healthy
  • Super good

The funny thing about this recipe is that I discovered the “cake” version completely by mistake.  I knew it was important to soak grains (especially oats) and so I set the oats out to soak overnight.

The next day ended up being a flurry of too many things to do and so I didn’t get around to baking the cake until about 24 hours later.  The result?  A delicious not-too-sweet-at-all cake that you won’t believe was made entirely from rolled oats.  (For another “mistake turned family favorite, see my post on Chat Masala.)

You can make the oatmeal cake in either way (hence the funny title), either soaking the oats just overnight so that you end up with more of a Baked Oatmeal-type dish.  The top will be more of a cake, but it will be more dense and more like thick oatmeal on the bottom.

Or, if you soak them for 24 hours or more (like I did the first time :-)), then you will end up with something that more resembles a cake than baked oatmeal.

In fact, when I took the 24 hour soaked version over to Becky’s house for her to try, she said, “You added flour to this, didn’t you?”

No – I didn’t :-).  The oats just turned out that way.  Amazing.  See how much soaking your grains can change the grains themselves?

Don’t know about soaking grains?  I never had heard of this until a few years ago and I didn’t really understand.  The basic reason is that grains (and especially oats) contain phytic acid and other anti-nutrients that make digestion difficult.  You can read more about this in my post on how and why to soak grains.

You can also subscribe to my email blog updates and get a wonderful Free Cookbook of Soaked Grains recipes delivered right into your email inbox!

We like this recipe both ways, but I personally think the cake version is a bit nicer.

Tell me what you think!
Need a healthy, easy breakfast? This Baked Oatmeal Cake can be started the night before and finished in the morning and it is flourless, refined sugar free, with an egg free and dairy free option. One of our family favorites!

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Other Healthy Baked Goods:

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  1. Hi Adrienne, I’m a little unclear about soaking the oats. Am I to add an acidic medium or just soak with the milk & sweetners? I’m also concerned about soaking outside of the refrigerator as I live in a very warm area. Thanks for all your great recipes.

    • You don’t need an acidic medium from what I have read but adding 1/10 of buckwheat would be a good idea. In fact, it might be necessary. I have heard soaking at a warm temp is better.

      • definitely need acidulated water, and whole wheat flour (1T per cup) can be added to help the soak, along with warm temp. i just grind a couple tablespoons wheat in my coffee grinder that morning when im setting out my next mornings oats/barley to soak. btw rolled barley tastes just like oats. i either mix the 2 grains or do one or the other. of course, barley has gluten if ur staying away from that…
        barley is a very nutritious grain also. oats and barley are my fav grains just behind rye, which i dont like in a cereal too much, so thats for bread (at least 50% WhlWht too tho) or cooked whole as a base for a dinner entreé
        check out Nourishing Traditions for info on soaking and acidulating ur liquid. or She has free pages on soaking grains and why…based on Nourishing Trads.

  2. ann gibert says:

    Is it okay to leave the oatmeal soaking in milk at room temp for 24 hours? That would worry me.

    • According to everything that I have read about soaking grains, you are to soak overnight or longer. I understand your concerns, but that is the way it’s done.

    • i wud use some yogurt and water myself. if it was raw milk it wud be fine too. but to use killed milk (pasteurized –and then homogenized to add insult to injury) in this quantity makes it iffy to me.

  3. wen u bake this in bulk, how do u save it…freezer?

  4. This is a GREAT recipe! Thank you for sharing ! I notice my oats have a much better texture when I soak versus don’t soak and they don’t bother me a bit digestion wise. It’s crazy to think how much water and a little acid makes a difference! I don’t keep baked oatmeal around because I know I’ll eat it all way too fast, and it’s basically the only reason I stick to single serving stove top oats. However, I think I’ll try this with a mini version just to see how it goes. Thank you for sharing!:)

  5. This looks like a keeper! This would be great to make ahead and serve on busy mornings throughout the week!

  6. This looks super yummy!! Is it possible to use only Steel Cut Oats instead of the Oatmeal? If so, how much additional liquid (or ratio liquid to sc oats) should I use?

    • Thanks! I haven’t tried it but from what I am reading you can use the same amount cup for cup, but you may need to add 10-15 min cooking time….so not sure but maybe a slightly lower temp so they don’t burn and go 15-20 min longer? I’d love to hear how it works out!

  7. Teresa D Campbell says:

    Hello, this recipe sounds really good! I use Hemp milk, but wonder about baking with it as it immediately curdles/separates when heated. I could use coconut milk I guess, but really love the Hemp milk. What do you think?

  8. hello, i find that baked oats have a bitter aftertaste, any idea why?