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Super Easy Gluten-free Vegan Baked Oatmeal
5 from 12 votes

Super Easy Gluten-free Vegan Baked Oatmeal

This Super Easy Gluten-free Vegan Baked Oatmeal combines rolled oats soaked in coconut milk with coconut sugar, cinnamon, vanilla, and baking powder, plus egg replacer powder for binding. Optional nuts and fruits can be added for texture and sweetness. The batter is baked until set, resulting in a moist, cake-like oatmeal that can be served warm or cold for breakfast or snacks.

Prep Time
10 mins
Cook Time
45 mins
Additional Time
1 d
Total Time
1 d 55 mins
Servings: 10
Calories: 435 kcal
Course: Dessert, Breakfast, Snacks
Cuisine: Vegan

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

    Cup of Yum
  1. Mix oats, milk, and sweetener(s) in a large bowl. Combine well.
  2. If soaking to remove phytates, add acid medium (apple cider vinegar or lemon juice).
  3. 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.
  4. Add remaining ingredients, saving baking powder and egg substitute (if using) until last.
  5. Mix well.
  6. 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.
  7. Pour the batter onto the nuts and fruit (or directly into the prepared dish if not using the nuts and fruit).
  8. Top with the remaining nuts and/or fruit if desired.
  9. Top with cinnamon sugar if desired.
  10. Bake in a preheated 375 degree oven for 35-45 minutes, or until the middle of the cake is set.
  11. Serve either warm, with additional cinnamon sugar, nuts, fruit and milk, whipped cream or yogurt. Alternatively, eat at room temperature like a regular cake.
  12. 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

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

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 435

% 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.