Baked Oats
If you're a fan of breakfasts that taste like dessert, these Gluten-Free Baked Oats are about to become your new best friend! With 4 yummy flavors to choose from, you'll love these easy gluten-free, vegan and dairy-free oats. No blender or bananas required!
Ingredients
BASE INGREDIENTS
- 1/2 cup gluten-free oat flour , or gluten-free rolled oats, blended to a fine flour consistency
- 2 Tbsp plant-based protein powder (vanilla or unflavored) or 1 tbsp ground flaxseeds
- 2.5 Tbsp pure maple syrup or preferred liquid sweetener
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 2/3 tsp baking powder
- 1/2 cup unsweetened almond milk or preferred milk
CHURRO
- 1 tbsp date butter
- 1 tsp coconut sugar
- 1/2 tsp ground cinnamon
BLUEBERRY CRUMB MUFFIN
- 2 tbsps fresh blueberries
- 1/2 tsp chopped pecans
- 1 tsp coconut sugar
- 1/2 tsp ground cinnamon
PEANUT BUTTER AND JELLY
- 1/2 tbsp unsalted natural peanut butter or preferred nut butter
- 1/2 tbsp strawberry chia seed jam or preferred jam
- 1/2 tbsp dairy-free chocolate chips OR chopped dark chocolate we like Hu's Kitchen, Lily's Sweets or Pascha's Chocolate
GRAIN-FREE
- 2/3 cup superfine blanched almond flour
- 2 tbsp plant-based protein powder (vanilla or unflavored) , or sub with 1 tbsp ground flaxseeds
- 2.5 tbsp pure maple syrup or preferred liquid sweetener. Use Lakanto Sugar-free maple syrup or Yacon syrup for keto
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/3 cup unsweetened almond milk or preferred milk
- 1/2 tbsp dairy-free chocolate chips OR chopped dark chocolate we like Hu's Kitchen, Lily's Sweets or Pascha's Chocolate
Instructions
BASE
-
FOR OVEN METHOD: Preheat your oven to 350 F.
In a large mixing bowl, combine the oat flour, protein powder (or ground flaxseeds), maple syrup, vanilla, cinnamon, baking powder. Stir in the almond milk and mix until smooth. *If using rolled oats, blend in a blender until it reaches a fine flour consistency.
-
Transfer to a 6-ounce oven-safe ramekin, small bowl or baking pan.
-
OVEN METHOD: Bake in a preheated oven at 350 F for 19-21 minutes, or until set
OR
MICROWAVE METHOD: Microwave on high for 3 minutes, or until set.
Drizzle with some melted coconut butter, dairy-free yogurt or nut butter, if desired and enjoy.
CHURRO
-
FOR OVEN METHOD: Preheat your oven to 350 F.
In a large mixing bowl, combine the oat flour, protein powder (or ground flaxseeds), maple syrup, vanilla, cinnamon, baking powder. Stir in the almond milk and mix until smooth. *If using rolled oats - blend in a blender until it reaches a fine flour consistency.
-
Transfer half the batter to a 6-ounce oven-safe ramekin, small bowl or baking pan.
-
Add date butter and top with remaining batter.
-
In a small bowl, mix together the coconut sugar + cinnamon until combined. Sprinkle evenly over the batter.
-
OVEN METHOD: Bake in a preheated oven at 350 F for 19-21 minutes, or until set
OR
MICROWAVE METHOD: Microwave on high for 3 minutes, or until set.
Drizzle with some melted coconut butter, dairy-free yogurt or nut butter, if desired and enjoy.
BLUEBERRY MUFFIN
-
FOR OVEN METHOD: Preheat your oven to 350 F.
In a large mixing bowl, combine the oat flour, protein powder (or ground flaxseeds), maple syrup, vanilla, cinnamon, baking powder. Stir in the almond milk and mix until smooth. *If using rolled oats - blend in a blender until it reaches a fine flour consistency.
Stir in half of the blueberries.
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Transfer half the batter to a 6-ounce oven-safe ramekin, small bowl or baking pan.
Top with remaining blueberries. In a small bowl, mix together the coconut sugar + cinnamon until combined. Sprinkle evenly over the oats along with chopped nuts.
-
OVEN METHOD: Bake in a preheated oven at 350 F for 19-21 minutes, or until set
OR
MICROWAVE METHOD: Microwave on high for 3 minutes, or until set.
Drizzle with some melted coconut butter, dairy-free yogurt or nut butter, if desired and enjoy.
PEANUT BUTTER AND JELLY
-
FOR OVEN METHOD: Preheat your oven to 350 F.
In a large mixing bowl, combine the oat flour, protein powder (or ground flaxseeds), maple syrup, vanilla, cinnamon, baking powder. Stir in the almond milk and mix until smooth. *If using rolled oats - blend in a blender until it reaches a fine flour consistency.
-
Transfer half the batter to a 6-ounce oven-safe ramekin, small bowl or baking pan.
Add peanut butter, then layer with the jam and top with remaining batter.
-
Top with chocolate chips or chopped dark chocolate.
-
OVEN METHOD: Bake in a preheated oven at 350 F for 19-21 minutes, or until set
OR
MICROWAVE METHOD: Microwave on high for 3 minutes, or until set.
Drizzle with some melted coconut butter, dairy-free yogurt or nut butter, if desired and enjoy.
GRAIN-FREE
-
FOR OVEN METHOD: Preheat your oven to 350 F.
In a large mixing bowl, combine the almond flour, protein powder (or ground flaxseeds), maple syrup, vanilla, cinnamon, baking powder. Stir in the almond milk and mix until smooth.
-
Transfer to a 6-ounce ramekin or small bowl or baking pan. Top with chocolate chips.
-
OVEN METHOD: Bake in a preheated oven at 350 F for 19-21 minutes, or until set
OR
MICROWAVE METHOD: Microwave on high for 3 minutes, or until set.
Drizzle with some melted coconut butter, dairy-free yogurt or nut butter, if desired and enjoy.
Recipe Video
Recipe Notes
- Nutrition facts are for the gluten-free base version with oat flour
- Nutrition facts for the grain-free base version would be 632 calories, 26g protein, 52g carbs, 10g fiber, 39g fat, 33g sugar
- The protein powder/ground flaxseed omits the need for an egg or banana. Feel free to add half a small mashed banana or 1/4 cup unsweetened applesauce, if desired.