Gluten-free Baked Oatmeal

oatmeal cake in a baking dish with a serving fork

Whole New Mom - https://wholenewmom.com

Gluten-free Baked Oatmeal

Course: Breakfast, Dessert, Snack

Keyword: gluten free baked oatmeal, gluten free dairy free baked oatmeal, gluten free vegan baked oatmeal

Prep Time: 10

Cook Time: 45

Soaking Time: 1

Total Time: 1 55

Servings:

Calories: 435kcal

Author: Adrienne

This gluten-free baked oatmeal is soft, lightly sweet, and perfect for an easy make-ahead breakfast. Naturally dairy-free with a vegan option, it has a tender, cake-like texture and is great for meal prep or healthy snacking.

Print Recipe

Ingredients

4 cups rolled oats
4 cups coconut milk (see Recipe Notes for alternatives)
6 tablespoons coconut oil (melted)
1/3 cup coconut sugar (or other sweetener as desired)
3/32 teaspoon stevia extract (or other sweetener as desired--see Recipe Notes)
1 tablespoon cinnamon
1 teaspoon salt
2 teaspoons baking powder
4 teaspoons vanilla extract
2 egg equivalents (I use this Egg Replacer Powder - you can also use eggs if you like)
1 cup nuts (optional)
1 cup fresh or dried fruit (optional)
1/4 cup apple cider vinegar (or lemon juice; optional for soaking)
cinnamon "sugar" (optional - for topping--see my post on Healthier Cinnamon "Sugar")

Instructions

Mix oats, milk, and sweetener(s) in a large bowl. Combine well.
If soaking to remove phytates, add acid medium (apple cider vinegar or lemon juice).
Soak either overnight (for a more baked oatmeal-type dish) or for at least 24 hours (for an Oatmeal Cake) at room temperature. Make sure to read the instructions about How to Soak Grains.
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 desired.
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, whipped cream or yogurt. Alternatively, eat at room temperature like a regular cake.
Store in the refrigerator in a closed container or freeze for a longer shelf life.

Notes

Topping Options: Use any combination of fruit and nuts. Try berries and walnuts, apples and pecans, or banana and coconut.
Milk Options: Any dairy or non-dairy milk works. Almond, coconut, and rice milk are great choices.
Sweetener Options: Use your preferred sweetener. For stevia, adjust carefully. You can also use honey, maple syrup, or a granulated sweetener.
Egg Options: Works with eggs or egg replacers. See post for tested options.
Make Ahead: Prepare and soak overnight, then bake in the morning. You can also freeze baked portions.
Soaking Tip: Soaking improves texture and digestibility. For best results, soak 12–24 hours.

Nutrition