Super Easy Gluten-free Vegan Baked Oatmeal
User Reviews
5
Super Easy Gluten-free Vegan Baked Oatmeal
Description
The baked oatmeal recipe starts by soaking rolled oats overnight or longer in coconut milk mixed with a sweetener and an acid such as apple cider vinegar or lemon juice. This soaking can improve digestibility and texture. After soaking, cinnamon, salt, baking powder, vanilla extract, and an egg substitute powder are added to provide leavening and stability. Nuts and fruit can be mixed into or layered within the batter to add crunch and flavor variety.
Baking at 375°F for roughly 35 to 45 minutes yields a firm yet moist texture with a soft crumb. The dish can be topped with cinnamon sugar before or after baking for added sweetness and aroma. Finished baked oatmeal serves as a convenient meal choice and can be eaten plain or with milk or yogurt on the side.
The recipe allows for multiple substitutions such as different plant-based milks, sweeteners including stevia or coconut sugar, and different fats in place of coconut oil. It can be made in bulk and frozen for ready-to-eat portions. Gluten-free oats are used to accommodate dietary needs. The recipe adapts well to various flavor combinations depending on chosen fruits and nuts.
Soaking the oats changes texture and flavor development; adding acid is optional but recommended for improved baking results. The inclusion of baking powder supports rise and lightness in the final baked dish. Using egg replacer powder ensures the recipe is vegan while still achieving set and structure.
Ingredients
- 4 cups rolled oats
- 4 cups coconut milk (see Recipe Notes for alternatives)
- 1/4 cup apple cider vinegar or lemon juice, optional
- 6 tablespoons coconut oil (melted)
- 1/3 cup coconut sugar (or other sweetener as desired)
- 3/32 teaspoon Stevia extract (or other sweetener as desired--see Recipe Notes)
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 2 egg I use this Egg Replacer Powder - you can also use eggs if you like, equivalents
- 2 teaspoons baking powder
- 4 teaspoons vanilla extract
- 1 cup nuts (optional)
- 1 cup Fruit optional, fresh or dried
- cinnamon optional - for topping--see my post on Healthier Cinnamon "Sugar", "sugar"
Instructions
- Mix oats, milk, and sweetener(s) in a large bowl. Combine well.
- If soaking to remove phytates, add acid medium (apple cider vinegar or lemon juice).
- Soak either overnight (for a more baked oatmeal-type dish) or for at least 24 hours (for an Oatmeal Cake) at room temperature. Make sure to read the instructions about How to Soak Grains.
- Add remaining ingredients, saving baking powder and egg substitute (if using) until last.
- Mix well.
- If using nuts and/or dried or fresh fruit, put half of the nuts and fruit in the bottom of a greased 8x8 square baking dish.
- Pour the batter onto the nuts and fruit (or directly into the prepared dish if not using the nuts and fruit).
- Top with the remaining nuts and/or fruit if desired.
- Top with cinnamon sugar if desired.
- Bake in a preheated 375 degree oven for 35-45 minutes, or until the middle of the cake is set.
- Serve either warm, with additional cinnamon sugar, nuts, fruit and milk, whipped cream or yogurt. Alternatively, eat at room temperature like a regular cake.
- Store in the refrigerator in a closed container or freeze for a longer shelf life.
Notes
- Soaking oats overnight or longer softens them and helps remove phytates for better digestion.
- Adding an acid like apple cider vinegar before soaking affects oats' taste and texture but improves bake quality.
- This recipe accommodates various milk alternatives such as almond, coconut, or rice milk.
- Use gluten-free oats if necessary to maintain a gluten-free dish.
- Mix and match nuts and fruits for diverse flavors; popular combinations include walnuts with dried apple or berries.
- Bake in bulk and freeze portions for convenient ready-made breakfasts or snacks.
- Coconut oil can be substituted with other healthy fats or applesauce for lower fat options.
- Egg replacer powder effectively replaces eggs in the vegan version while maintaining structure.
- Sweeteners can be varied; stevia and coconut sugar work well, or adjust sweetness to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 23g | 8% |
| Protein | 8g | 16% |
| Fat | 34g | 52% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 36mg | 12% |
| Sodium | 289mg | 12% |
| Potassium | 477mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 99mg | 10% |
| Iron | 5.2mg | 29% |
| Net Carbohydrates | 19g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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