January 31, 2011


Baked Oatmeal

baked oatmeal - on plate
Do you like oatmeal?  I do, but I like it more in baked goods than I do as a hot cereal.  Maybe it’s the mushiness I don’t care for.  This is an adapted version of a baked oatmeal recipe I posted in my first month of blogging. I made this one dairy free, of course, but I also reduced the amount of oil and sugar, substituting apple butter and some agave nectar.  If you don’t have apple butter, use apple sauce instead and increase the amount of cinnamon to 1 1/2 tsp. or to taste.  Honey or maybe maple syrup would probably work well in place of agave.

I love baked oatmeal, and I especially love that I can put it together the night before, then just pop it in the oven in the morning.  My oven has a delayed cook feature that I use to get the oven preheated before I’m out of bed.  I set it to bake at the desired temperature about 10 minutes before I get up.  Then it’s ready for me to pop in the casserole dish as soon as I’m up.

Note on oats:  Mainstream oats are heavily contaminated with wheat and not considered gluten free.  There are several brands of gluten-free oats that can be purchased.  Unfortunately, they are expensive, but Amazon offers some of the best deals.  Some people react to Bob’s Red Mill products, and I prefer to use Cream Hill Estates brand which are GFCO certified.  Also, please keep in mind that a small percentage of people with celiac disease do not tolerate oats.

baked oatmeal - in dish

Gluten-Free Baked Oatmeal

Preheat oven to 350°
If using regular oats, I like to break them up by briefly twirling them in the food processor.  This helps the baked oatmeal to hold together, but is not necessary.

Combine the first five ingredients (oatmeal through salt) in a mixing bowl.  Add the remaining (wet) ingredients and mix well.  Spread in a greased 9 x 13 inch baking dish.  You can bake it immediately or cover and refrigerate overnight.

Bake at 350° for about 30 – 40 minutes.  Cooking time depends on whether it is chilled and the exact size of the dish you use.  It should be set in the middle.

View Printable Recipe

This recipe is linked to Real Food Weekly and  Slightly Indulgent Tuesdays.


This looks so delicious! What is apple butter, though?
Becca ~ Good question! This article gives an explanation.
That looks so delicious, Linda! Suddenly I'm imagining a version with pumpkin butter (yum!) and remembering my own oatmeal brulee recipe. ;-) Oh, and delayed cook feature ... heavenly!!

I would like to use "soaked" oats (lemon juice or raw whey) in this recipe. I don't know if it would alter the results because the oats would be wet and already softenned. Any thoughts?
I don't like mushy oats either. I tend to eat it overnight. I use oats and mix them with greek yogurt and let them thicken up overnight. Then it's perfect! But this baked oatmeal looks delicious.
I'm so with you Linda! I way prefer the baked versions of oats to a mushy bowl of oats any day. When I do make oatmeal, it is always more chewy than mushy. I do love oats in general though, and these little slices look heavenly!
Sounds good to me Linda! I am just getting onto oatmeal. Isn't that crazy? I love it but would love to try your recipe as a change. I find that I can't have oatmeal every single day! We like the Cream Hill Estates brand too. And I am so thankful that my husband can tolerate oats.
I love oats in every form, even the mushy ones! I've never tried baked oatmeal though. Thanks for the recipe. I think I might throw in some dried apples and cranberries.
@Cara- we use soaked oats too- I soak a whole bag at a time and then toast them. I soak with filtered water and 1 tbs whey or 1 tsp sea salt + 2 tsp apple cider vinegar. I soak mine overnight and then rinse the slime away the next morning (rinse and rinse and rinse some more) and then dehydrate them until crisp- then they are ready when I am :)

I love the idea of this. I wonder if my girls will like it- we are always in search of breakfast foods. :)
Made this this am, snowy here, and it was delicious. I mixed coconut milk and oil, let soak an hour. Used applesauce instead of apple butter, used half agave and half molasses. Put in fresh cranberries....it was yummy. Best baked oatmeal I have had yet.
What a great idea to bake the oatmeal. It's been so cold here I think I'll make this for lunch. Thank you for sharing this on Real Food Weekly.
I love my oatmeal porridge in the morning, but I am interested in trying out baked oats.One question though - do you think this will still work with an egg substitute? I'm intolerant to eggs, and would like to know what role egg plays here (i.e. leavening agent, thickener etc)
Kayla ~ The egg is what holds it together. I don't have experience with egg substitutes, so I can't really say. Maybe you could try half a recipe and see how it works.

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