Baked Oatmeal

Baked Oatmeal in Bowl | The Gluten-Free Homemaker
I recently discovered baked oatmeal, and it has been a big hit at my house. I found a lot of recipes, and no two were alike. So I came up with my own. I might still do some tweaking on this and will let you know in the future if I find any great improvements. I’d also love to hear about your baked oatmeal recipe.

If you are on a gluten-free diet, please see my note at the end of this post about oatmeal. I made 1 ½ batches. One batch I used mainstream instant oatmeal. The half batch contained gluten-free rolled oats.

Baked Oatmeal in Dish | The Gluten-Free Homemaker

Baked Oatmeal
Recipe type: Breakfast
  • 3 cups gluten-free oats
  • ⅔ cup brown sugar
  • 1 ½ teaspoon cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon Salt
  • 1⅓ cup milk
  • 2 eggs, beaten
  • ½ cup cooking oil (or melted butter)
  • 2 teaspoons vanilla extract
  1. Preheat oven to 350°.
  2. Combine the oats, sugar, cinnamon, baking powder, and salt in a bowl.
  3. Add the remaining ingredients and mix well.
  4. Pour into a greased 9 x 13 inch baking dish.
  5. Bake at 350 degrees for 30 – 40 minutes.
This can also be put together at night and stored in the refrigerator, then baked in the morning.

Using instant oats makes it hold together. Rolled oats makes it fall apart so it can be eaten in a bowl with milk. Either way it’s good.

*At one time oats were off limits to the gluten-free diet, but we now know that pure oats do not contain gluten. The oats you find at a regular grocery store, however, are contaminated with wheat due to growing a processing practices. Thankfully, we now have pure, gluten-free oats available to us. I have used Cream Hill Estates Lara’s Rolled Oats because that is what my local health food store sells. There are others available also. Having said that, a few people with celiac disease do have trouble with oats, so begin cautiously.

About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
Connect with Linda online: Facebook | Google+ | Twitter


  1. glutenfreeislife says:

    This looks really good!! I am going to give it a try this week. Have you found GF Instant Oats anywhere? The only GF oats I have found are Lara’s and Bob’s Red Mill. Neither are cheap, but well worth the $$.


  2. TheGlutenFreeHomemaker says:

    No, I haven’t found any instant GF oats. Let me know if you find them and I’ll do the same.

  3. Anonymous says:

    Linda, I have made this twice now for the past week and we love it! The first time I kept to your peanut butter recipee but the second time I added some yogurt, applesauce, cranberries, grated orange peel and chopped walnuts. I cut the fat and sugar and added a little Splenda. I came out a little more dense and like a muffin. I love that I don't have to use any flour!! Thanks! Ali

  4. Anonymous says:

    Hi Linda,

    So you just make this and eat it like this? Basically instead of a gooey bowl its a baked good?

  5. Here's my newest version.

    When you use old fashioned oats without breaking them up in a food processor, it falls apart and looks like it does in the above picture. But if you break them up, it will hold together like the picture in my new post.

    You can eat it as is or put some milk on it.

If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

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