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

Servings: 9 -12 servings (depending on size, of course :-))
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!
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  • 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.
  • Add remaining ingredients, saving baking powder and egg substitute (if using) until last.
  • Mix well.
  • 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.
  • Pour the batter onto the nuts and fruit (or directly into the prepared dish if not using the nuts and fruit).
  • Top with the remaining nuts and/or fruit if using.
  • Top with cinnamon sugar if desired.
  • Bake in a preheated 375 degree oven for 35-45 minutes, or until the middle of the cake is set.
  • 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.
  • Store in the refrigerator in a closed container.