Grain Free Baked Oatmeal (Paleo, SCD)

Baked oatmeal has been popping up a lot on my Instagram and Pinterest lately. (Follow my Instagram and Pinterest so you never miss a new post!) I’ve seen quite a few delicious-looking variations on baked oatmeal from cookie dough to brownie to cinnamon roll, I wanted to try them so bad but there was one problem… I eat grain free and oats are grains. 🙁 If you’re looking at this post, you’re probably grain free as well. I have a solution for you! This recipe has a fluffy inside with a crunchy top, it has the texture of oats while not having any grains!

I’ve seen baked oats eaten quite a few different ways, some place a slice in a bowl and enjoy it with some milk on top, others drizzle maple syrup on top, and some eat it plain on a plate, I’ve tried all three ways, and enjoyed all of them, and I recommend you try different toppings as well! I made this recipe with a simple flavor so you can customize it to your liking, you can omit the cinnamon and add in cocoa powder and chocolate chips for a “brownie” flavor, you can add some peanut butter for a nutty flavor, or keep it plain vanilla!

The Details:

This is a super easy recipe to put together, and pretty hard to mess up, I have a few tips to ensure your oatmeal ends up perfectly delicious.

• Use large coconut flakes, this will better mimic the texture of oats compared to finely shredded coconut
• If your oatmeal isn’t fully cooked but golden brown on top, cover with foil to prevent burning
• Experiment with flavors! Add in chocolate chips, your favorite spices, your favorite nut butter, or slices of your favorite fruit!

Print Recipe

Oat-less Baked Oatmeal

Agreat grain-free recipe thats perfect for breakfast!

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Breakfast

Cuisine: American

Keyword: Dairy Free, Gluten Free, paleo, Refined Sugar Free, SCD

Servings: 9 slices

Calories: 205kcal

Ingredients

• 2 Large Eggs
• 1 ¼ Cup Coconut Milk (Or sub milk of choice)
• 2 Tbsp Coconut Oil Melted
• 1 Tsp Vanilla
• 2 ½ Cup Almond flour
• 2 Cups Large Coconut Flakes (You can sub finely shredded but will have less of an oat texture)
• 1 Tsp Cinnamon
• 1 Tsp Baking Powder

Instructions

• Preheat your oven to 350°F and grease an 8×8 square pan
• In a large bowl, mix together your eggs, milk, oil, and vanilla, stir well
• Mix in your almond flour, cinnamon, and baking powder, mix until a batter forms
• Gently fold in yourcoconut flakes
• Pour batter into prepared pan and spread in an even layer
• Bake at 350°F for 20-25 minutes or until a toothpick comes out clean from the center
• Allow your baked "oatmeal" to cool before serving
• Enjoy! 🙂

Notes

Store at room temperature for up to 4 days or store in the fridge for up to a week.

Since most baking powder contains corn, you can substitute 1/2 tsp baking soda and 1/2 tsp cream of tartar (ensure corn free)