Baked Oatmeal

May 11, 2018

This recipe may not be for all gluten-free eaters, but for those who are confident that they can tolerate rolled oats (a good proportion can, especially if you go for “gluten-free” rolled oats, which have been processed on a line that does not handle other gluten-containing grains) this is a very tasty breakfast treat – high in fibre, low in sugar and rather more-ish...

It can be made and served with almond or other plant-based milks if you prefer. It makes enough for four fairly hungry people, so double it if you have a crowd to feed.



1Combine dry ingredients and wet ingredients in separate bowls.

2Add wet to dry.

3Add nuts or fruit, if desired, and mix well.

4Pour into an ungreased 20x20cm baking pan. Bake at 180°C for 25-30 minutes.

5Serve warm with milk. It is crumbly by nature so just scrape it out of the pan and pile it in bowls.

6Leftovers, if there are any, can be warmed in the microwave.


1.5 cups quick cook rolled oats

2 Tbsp brown sugar

1 tsp baking powder

¼ tsp salt

½ cup milk, either cow or plant in origin

60g melted butter

1 egg

1 tsp vanilla

½-1 cup shredded coconut

Handful of chopped nuts, currants or sultanas (optional)

2018-05-11T13:59:17+00:00 0 Comments

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