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

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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.

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

Serves 9-12 servings (depending on size, of course :-))     adjust servings

You won't believe that this Baked Oatmeal Cake has no flour. It's soaked overnight and baked the next morning for an easy healthy breakfast. Gluten free!



  1. Mix oats, milk, and sweeteners in a large bowl. Soak either overnight (for a more baked oatmeal-type dish) or for at least 24 hours (for an Oatmeal Cake) at room temperature.
  2. Add remaining ingredients, saving baking powder and egg substitute (if using) until last.
  3. Mix well.
  4. If using nuts and/or dried or fresh fruit, put half of the nuts and fruit in the bottom of a greased 8x8 square baking dish.
  5. Pour the batter onto the nuts and fruit (or directly into the prepared dish if not using the nuts and fruit).
  6. Top with the remaining nuts and/or fruit if using.
  7. Top with cinnamon sugar if desired.
  8. Bake in a preheated 375 degree oven for 35-45 minutes, or until the middle of the cake is set.
  9. Serve either warm, with additional cinnamon sugar, nuts, fruit and milk (almond milk and coconut milk are wonderful on top) or eat at room temperature like a cake.
  10. Store in the refrigerator in a closed container.


2 reviews


1.  I make this regularly with walnuts and dried apples we made in our dehydrator.  So many combinations are possible.  Bananas and walnuts, fresh apples and pecans…We even once just blended shredded coconut (about 1/3 cup) into the batter and sprinkled both cinnamon sugar and more coconut on top.  It was wonderful.

2.  As mentioned above, you can use any type of milk that you like.  I recommend healthy raw milk if you use dairy.  Otherwise, any non dairy alternative will work great.

3.  As with any tried and true recipe, I recommend Baking in Bulk to save time and money.  I've made the mistake of baking new recipes in bulk before (and then I end up with way too much of something we may not like).  But now I'm getting better at “new recipe restraint” and so now I just bulk bake with the recipes that we love.  I typically mix up and soak 4 batches of this cake at time!

Other Healthy Baked Goods:

Do you have a recipe “mistake” that turned out great?

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.


    Speak Your Mind


  1. Chris Hall says:

    How can you soak the oats with milk at room temperature for 24 hours? Wouldn’t the milk spoil?

  2. Soaking grains is NOT necessary for health or nutrition. The concept behind it simply doesn’t apply to people who eat a decent diet and have plentiful access to food, as most of us are blessed to have. (If you don’t have either of those things, by all means, soak your grains to get as much as you can from your food.) That said, I’m looking forward to trying this recipe with the soaked oats, to experience the difference in texture. It sounds well worth the wait! Thanks for sharing this recipe!

    • Thanks, Kasey! So are you saying that you don’t think that phytates are an issue w/ grains? Interested in your thoughts and hope you like the recipe!

  3. I’ve been making this for a while and my kids and I love it!! Its the only baked oatmeal recipe I use. I start soaking the oats Sunday morning, bake it Monday and have a quick and delicious breakfast for the week. I sometimes replace the oil with peanut butter for the flavor and extra protein.

  4. Finally I found healthy oatmeal that my husband will eat for breakfast! He’d prefer cookies but this is good & easier to bake. Have you ever tried making it like carrot cake? I love carrot cake even without the cream cheese frosting! I don’t have the time to experiment but thought someone might have come across a good recipe with oatmeal & carrots. Thanks for sharing!

  5. Great find… I was looking exactly for such combination as I do not have flour only oatmeal and lots of apples, no time for groceries shopping!! 🙂 can’t wait to make it tonight. Thanks