Super Easy Gluten-free Vegan Baked Oatmeal

oatmeal cake in a baking dish with a serving fork

Whole New Mom - https://wholenewmom.com

Super Easy Gluten-free Vegan Baked Oatmeal

Course: Breakfast, Dessert, Snack

Cuisine: Dairy-Free, Gluten-Free, THM:S, Vegan

Keyword: gluten free baked oatmeal, vegan baked oatmeal

Prep Time: 10

Cook Time: 45

Soaking Time: 1

Total Time: 1 55

Servings:

Calories: 435kcal

This Gluten-free Vegan Baked Oatmeal is so simple and healthy, you'll love how easy it is to make and your family will love the hearty, perfectly not too sweet taste.

Print Recipe

Ingredients

4 cups rolled oats
4 cups coconut milk (see Recipe Notes for alternatives)
1/4 cup apple cider vinegar (optional) or lemon juice
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 teaspoon salt
1 tablespoon cinnamon
2 egg equivalents (I use this Egg Replacer Powder - you can also use eggs if you like)
2 teaspoons baking powder
4 teaspoons vanilla extract
1 cup nuts (optional)
1 cup fresh or dried fruit (optional)
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: I make this regularly with walnuts and dried apples from our dehydrator. So many combinations are possible. Bananas and walnuts, fresh apples and pecans. For the cake in these photos we used berries and walnuts.
Milk Options: I recommend healthy raw milk if you use dairy. However, any non-dairy alternative will work great like Almond Milk, Coconut Milk, or Rice Milk, etc.
Bake In Bulk: As with any tried and true recipe, I recommend Baking in Bulk to save time and money. I typically mix up and soak 4 batches of this cake at time. Make a bunch and freeze for on-the-go breakfasts or snacks.
Gluten-free Oats: If necessary, use gluten-free oats.
Oil / Fat Options: You can use any other healthy fat for the coconut oil, or use applesauce for a fat-free / Trim Healthy Mama (THM:E) menu option.
Sweetener Options: Although xylitol is a good candida-friendly sweetener, organic erythritol is as well. Or sub a liquid sweetener using my guidelines in Substituting Sweeteners. You can use an additional 1/3 cup of a healthy granulated sweetener instead of stevia.
Egg Alternatives: This is the egg substitute we used for years. See my Powdered Egg Substitute for a homemade option. This cake turns out great with either option.
Baking Powder Option: If you would like to make your own baking powder, or need a corn-free or grain-free option, see this Grain-free Baking Powder.
Cinnamon Sugar Substitute: See this Healthier Cinnamon Sugar for a homemade cinnamon sugar alternative.
Soaking Notes - as you can see in my post on soaking grains, typically an acidic medium is recommended, but there are mixed thoughts on this. You may add the apple cider vinegar or lemon juice to the oats before soaking but you will end up with a slightly acidic taste to the oats.

Nutrition