Our gluten-free healthy baked oatmeal is the perfect way to start your day, with wholesome ingredients, antioxidants, fiber, and protein. Plus, it's easy to make, absolutely delicious, and great for potlucks and brunch!
Try seasonal fresh berries and fruit in this favorite oatmeal recipe baked in the oven. It goes over well with the family and wins over the crowd at brunch gatherings!
This is one of our favorite oat recipes to make for breakfast or brunch! If I'm not feeding my family no-bake healthy breakfast bars, you can bet we are having baked oatmeal for breakfast! It's inspired by my baked oats with a combination of ingredients from the superfood oatmeal recipe on this site.
Plus, you can use fresh homemade almond milk in the recipe. Baked oatmeal is incredibly simple, easy, and delicious!
Here's what you need to make a simple baked oatmeal recipe. Feel free to add crunchy nuts to the mix too!
- certified gluten-free old fashion rolled oats
- coconut sugar
- chia seeds
- baking powder
- ground cinnamon
- unsweetened dairy-free milk (we use almond milk)
- maple syrup (no maple syrup? try one of the substitutions for maple syrup!)
- vanilla extract
- melted coconut oil
- fresh blueberries
- fresh strawberries
Coconut oil adds beautiful warmth to this dish with vanilla extract and cinnamon flavor. You are sure to love it! See recipe card for quantities.
We bake it in a 9x13 inch baking dish which creates a thin texture. You can also bake it in a 8x8 inch pan for the same time time to achieve a thicker serving. The oats absorb the liquid beautifully for a slightly creamy texture to baked oatmeal.
Combine all the dry ingredients in a bowl.
Add all the wet ingredients to a bowl and whisk together.
Pour the dry ingredients into the wet ingredients and mix together, adding the coconut oil last.
Pour oatmeal mixture into a prepared baking pan and sprinkle evenly with blueberries and strawberries before baking.
Hint: The edges should not burn, but if they start to from your oven, cover with foil and bake until the center is set but edges are not burnt.
Sometimes we are about to make a recipe and realize last minute we are missing an ingredient! Here's what works in baked oatmeal to substitute.
- Rolled Oats - Old fashion rolled oats work best for baked oatmeal, but you can use quick cook oats instead if needed. The texture will be more creamy and may need additional baking time.
- Sugars - Substitute coconut sugar for monk fruit or Turbinado sugar. You can also try one of these maple syrup substitutes such as agave syrup.
- Vegan - the eggs can be replaced with aquafaba egg replacer for 2 eggs, although I have not tried it in this recipe.
If gluten and Celiac are not an issue you can also use regular rolled oats.
If you want to make this healthy baked oatmeal with other fruit or additions, here are ways to be creative in the kitchen.
- Peanut butter and chocolate - add chocolate chips into baked oatmeal and drizzle with peanut butter on top after it comes out of the oven.
- Strawberry jam and whipped cream - Add a few dollops of strawberry jam into the oatmeal mixture prior to baking. When you are ready to serve it top with whipped cream!
- Kid friendly - Keep it simple and plain or just with chocolate chips on top before or after baking.
- Crunchy - add ¾ cup of chopped walnuts, pecans, or almond slivers sprinkled in with the fresh strawberries and blueberries.
- Nutella and banana - Swirl in this nutella recipe and banana slices before baking!
Also see this baked oats recipe on my website! You can make a few single servings in ramekins with 4 variations!
Use a glass baking pan for the best results. Nonstick pans can heat too quickly and can burn baked oatmeal in the oven.
- glass baking pan
- mixing bowls
Store any leftovers of this simple baked oatmeal recipe in the baking dish by covering it with plastic wrap and placing it in the refrigerator. Or transfer any leftovers to a sealed food storage container and store in the fridge. Leftovers last about 5 day in the refrigerator and taste best slightly warmed before serving.
- To reheat your oatmeal bake in the oven at 325 degrees F for about 10 minutes or until slightly warmed through.
- Steel cut oats will not work in this recipe as they tend to be more crunchy.
- Prevent burning! This easy oat bake recipe is soft and creamy. When it is baking, if the sides look like they are burning, simply cover with foil until cooked through and the center is set (and not giggly). Leave them giggles for Jello...lol!
Yes! Baked oatmeal is so good for you and healthy too! This healthy baked oatmeal recipe has fresh berries, oats, chia seeds, natural sugars, and non-dairy milk. These ingredients lend an oatmeal recipe that is rich in plant-based nutrition, fiber, protein, antioxidants, and essential vitamins and minerals that fuel you for hours!
It does not take long for oats to cook in the oven. Oats absorb the liquid ingredients right away as they heat and only need about 25-30 minutes to bake in the oven for most recipes.
Soaking oats before baking is not necessary for this healthy baked oatmeal recipe. The oats get moisture from milk, coconut oil, maple syrup, and eggs and come out rich and creamy every time!
Looking for other recipes like this? Try these:
These are my favorite dishes and recipes to serve for breakfast or brunch with baked oatmeal:
More Healthy Oat Recipes
- Creamy Instant Oatmeal
- No-Bake Protein Energy Bites
- Orange Cranberry Oat Cakes
- Homemade No-Bake Granola Bars
- Strawberry Granola Crumble
- Chocolate Chip Oatmeal Cookies
- Healthy Oatmeal Chia Seed Muffins
If you make this baked oatmeal recipe from Delightful Mom Food I would love to see your creations and share it! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER to be featured and for more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below.
Healthy Baked Oatmeal
- 2 cups gluten-free rolled oats make sure certified for gluten-free
- 3 tablespoons coconut sugar
- 3 tablespoons chia seeds
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 cups unsweetened dairy-free milk
- 2 eggs
- ⅓ cup maple syrup
- 2 teaspoon vanilla extract
- ¼ cup coconut oil melted
- 1 cup blueberries fresh
- 1 cup strawberries hulled, diced
- Preheat oven to 375 degrees F. Lightly coat a 9x13 inch baking dish with nonstick cooking spray.
- In a large bowl combine the oats, sugar, chia seeds, baking powder, cinnamon, and salt. Mix to combine.
- In another bowl, whisk together the milk, eggs, maple syrup, and vanilla. Pour the wet mixture into the dry mixture, add the coconut oil and mix to combine.
- Pour the oat mixture into the baking dish and evenly sprinkle around the blueberries and strawberries.
- Bake for 25-30 minutes uncovered until a knife inserted in the center comes out clean and the oats are set. Serve warm. Optional to top with maple syrup.
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