Easy Baked Oatmeal (Dairy-Free, Gluten-Free)

Easy Baked Oatmeal made with basic pantry essentials. The base for this baked oatmeal only requires 7 ingredients. Gluten-free, dairy-free, and fun for sharing with your whole family.

Can we make this easy baked oatmeal the official recipe of brunch? 

Just think about it – it takes practically zero ingredients (okay, 7 at a minimum), feeds 4 to 6 people very comfortably, and is just downright scrumptious.

While I don’t consume oats often, baking them into a casserole-style breakfast has always been one of my favorite methods for consuming my morning oatmeal. It turns out thick, creamy, custardy, nice and sweet and – let’s face it – it’s practically dessert. 

But in a guilt-light way, because: fiber

Kind of like muffins…they’re cupcakes in disguise.

Recipe Highlights:

• Gluten-free
• Dairy-free
• Great source of fiber
• Full of slow-burning carbohydrate
• Easy to make ahead
• Perfect for sharing or meal prepping
• Easy to customize

What Type of Oats to Use:

Stick with rolled oats (I use gluten-free) and avoid using steel cut oats or instant oats. While you can make baked oatmeal using steel cut oats or instant oats, both will require different amounts of liquid and bake time.

Sweetener Options:

If you bake with cane sugar, use granulated cane sugar. You can also use a sugar-free sweetener or coconut sugar. If you replace the granulated sugar with a liquid sweetener like pure maple syrup, just be sure to reduce the amount of milk you add by the amount of liquid sweetener you use.

What Type of Milk To Use:

You will need 2 ½ cups of non-dairy milk or regular milk. You can use virtually any type! I stick with rice milk, but you can also use almond milk, cashew milk, and/or coconut milk. 

I love a combination of full-fat coconut milk and rice milk – I use ½ cup of canned coconut milk and 2 cups of rice milk. The result is a decadent, custardy baked oatmeal that frankly tastes like dessert.

How to Make Easy Baked Oatmeal:

Preheat the oven to 350 degrees F and grease an 8” x 8” or 9” x 9” baking dish.

Add the oats, sugar, baking powder, cinnamon and sea salt to a mixing bowl.

In a separate mixing bowl, whisk together the non-dairy milk, eggs, and oil until well combined.

Pour the wet mixture into the bowl with the dry mixture and stir well. Note: if making the baked oatmeal ahead of time, cover the mixing bowl and refrigerate until ready to bake.

Stir in any additional ingredients, such as berries, dried fruit, sliced bananas, nut butter, chocolate chips, etc (you can either stir these ingredients into the mixture or use them as toppings).

Transfer the mixture to the prepared baking pan. Top with any desired ingredients (I do ½ cup fresh blueberries and about ¼ cup unsweetened shredded coconut) and bake 35 to 45 minutes, until golden-brown around the edges and set up in the center.

Slice into squares and serve.

Flavor Options:

Whatever you have in your pantry….toss it in! You can add all sorts of goodies to customize your baked oatmeal. 

I love using blueberries and shredded coconut. 

Also consider other berries, sliced banana, thinly sliced peaches, raisins, dried cranberries, chopped walnuts or pecans, chocolate chips, etc. You can even mix in lemon zest or orange zest.  If you have peanut butter or almond butter on hand, drizzle it on top for a wild ride.

Recipe Adaptations:

• Use cow’s milk in place of non-dairy milk or full-fat canned coconut milk.
• Replace the sugar with ¼ cup pure maple syrup. If using pure maple syrup, reduce the amount of milk by ¼ cup (use 2 ¼ cups milk)
• Add 2 to 3 scoops of protein powder for a greater protein punch.

More Baked Oatmeal Recipes:

• Chocolate Chip Banana Baked Oatmeal 
• Blueberry Baked Oatmeal 
• Mixed Berry Apple Baked Oatmeal 
• Apple Cinnamon Baked Oatmeal 
• Carrot Cake Baked Oatmeal 
• Peanut Butter and Jelly Baked Oatmeal 

Bake thy oats!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag me at @The.Roasted.Root on Instagram!

Easy Baked Oatmeal

A base recipe for easy baked oatmeal - incorporate your favorite oatmeal add-ins and toppings!

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Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

9 servings

Ingredients

• ▢ 2 cups gluten-free rolled oats
• ▢ 1/4 cup coconut sugar, or granulated cane sugar
• ▢ 1 tsp baking powder
• ▢ 1/4 tsp sea salt
• ▢ 2 tsp ground cinnamon
• ▢ 2 1/2 cups full-fat canned coconut milk, or non-dairy milk of choice
• ▢ 2 large eggs

Topping Options:

• ▢ 1 cup blueberries, or berry of choice
• ▢ 1 banana, sliced
• ▢ 1/4 cup unsweetened shredded coconut
• ▢ 1/3 cup raisins
• ▢ 1/3 cup chocolate chips
• ▢ 1/4 cup almond butter
• ▢ coconut whipped cream
• ▢ batch Paleo Salted Caramel

Instructions

• Preheat the oven to 350 degrees F and grease an 8” x 8” or 9” x 9” baking dish.
• Add the oats, sugar, baking powder, cinnamon and sea salt to a mixing bowl.
• In a separate mixing bowl, whisk together the non-dairy milk, and eggs until well combined.
• Pour the wet mixture into the bowl with the dry mixture and stir well. Note: if making the baked oatmeal ahead of time, cover the mixing bowl and refrigerate until ready to bake.
• Stir in any additional ingredients, such as berries, dried fruit, sliced bananas, nut butter, chocolate chips, etc (you can either stir these ingredients into the mixture or use them as toppings).
• Transfer the baked oatmeal mixture to the prepared baking pan. Top with any desired ingredients (I do ½ cup fresh blueberries and about ¼ cup unsweetened shredded coconut) and bake 40 to 55 minutes, until baked oatmeal is golden-brown around the edges and set up in the center.
• Slice into squares and serve.

Nutrition

Serving: 1of 9 - Calories: 183kcal - Carbohydrates: 22g - Protein: 5g - Fat: 6g - Fiber: 3g - Sugar: 12g

Course: Breakfast

Cuisine: American

Keyword: baked oatmeal, blueberry oatmeal, breakfast, dairy free, easy baked oatmeal recipe, gluten free, oatmeal, vegetarian

Servings: 9 servings

Calories: 183kcal

Author: Julia