Gluten Free Baked Oatmeal
This gluten free breakfast is a yummy, comfort food packed with so many tantalizing flavors. As it bakes, the aroma will fill your home, and make your mouth water. Made with certified gluten free oats, and filled with blueberries, cinnamon, brown sugar, milk (dairy or plant based), eggs, and topped with coconut. It all melds together in the oven, creating a cornucopia of flavors and textures that will please everyone in your family. It is also very versatile, and can be made with any fruit, or flavoring that your family enjoys. Try it with diced peaches, and nutmeg, topped with chopped pecans, or vanilla, diced apples, and raisins, topped with sliced almonds, or sliced strawberries, diced bananas, and chocolate chips, topped with coconut. The combinations are infinite! You can add anything you have on hand. Be creative, and mix it up. Your family will be thrilled with this delightful breakfast!
What do I need to make this breakfast bake? For this delicious oatmeal breakfast bake, you will need certified gluten free oats , oil, brown sugar, eggs, cinnamon, blueberries, coconut, baking powder, and salt.
How to make this easy, versatile breakfast?
First, preheat your oven to 350 degrees Fahrenheit, and prepare a 9 x 9 baking pan or a cast iron skillet by spraying it with a gluten free cooking spray.
Then, in a large bowl mix together eggs, oil, milk and sugar. Once combined add oats, baking powder, cinnamon, blueberries, and 1/4 cup of the coconut.
Pour into the prepared pan or cast iron skillet, and top with the remaining coconut.
Bake for 30-35 minutes. Remove from the oven and let cool slightly. Best served warm.
How to store this baked oatmeal breakfast ?
To store this delicious oatmeal bake, you can cover with plastic wrap, and leave at room temperature in the skillet until you are ready to eat. Best if eaten immediately, but can be served the next day or two. Warm if desired.
Can we substitute any ingredients?
When it comes to this recipe you can substitute the fruit, spices, flavorings, and toppings. It works just as well with dairy or non dairy milk. White or brown sugar are both fine. Use your favorite oil, or you can use melted butter or coconut oil if you prefer. It is very versatile. Be creative and enjoy!
More amazing recipes you need to try!
I have the most heavenly gluten free breakfast for you to try! Gluten Baked Oatmeal. Easy, versatile, and comforting. It is quick to prepare and serve warm in the morning, but can be made ahead of time too.
- 2 egg
- 1/2 cup avocado oil
- 1 cup brown sugar
- 1 1/4 cup milk (dairy free or regular)
- 3 3/4 cup gluten free rolled oats
- 2 1/2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 1 cup blueberries (fresh or frozen)
- 1/2 cup shredded coconut
Preheat your oven to 350 degrees Fahrenheit, and prepare a 9 x 9 baking pan or a cast iron skillet by spraying it with a gluten free cooking spray.
In a large bowl mix together eggs, oil, milk and sugar. Once combined add oats, baking powder, cinnamon, blueberries, and 1/4 cup of the coconut.
Pour into the prepared pan or cast iron skillet, and top with the remaining coconut.
Bake for 30-35 minutes. Remove from the oven and let cool slightly. Best served warm and topped with whipped cream.
Servings 8
- Amount Per Serving
- Calories 418kcal
- % Daily Value *
- Total Fat 19.8g31%
- Saturated Fat 4.5g23%
- Cholesterol 44mg15%
- Sodium 335mg14%
- Potassium 397mg12%
- Total Carbohydrate 54.7g19%
- Dietary Fiber 5.1g21%
- Sugars 26.3g
- Protein 8g16%
- Calcium 13 mg
- Iron 17 mg
- Vitamin D 20 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.
