Gluten-Free Morning Baked Oatmeal

Last night I thought about the things I loved this week and the list goes a lil’ something like this:

  1. Springtime in Manhattan
  2. A good book on a rainy day
  3. A pitcher of ice water with fresh lemons, cucumber and mint
  4. People watching from a tiny Soho coffee shop
  5. Spending the weekend with my sister in Brooklyn’s Prospect Park
  6. Dainty, homemade gold jewelry from a Nolita sidewalk vendor
  7. Easy morning breakfast recipes

But what I don’t love is that so many people who are gluten-free can’t enjoy oats.  It’s sad and I wish it didn’t have to be like that but I’m here to show you a quick n’ easy baked oatmeal that is perfect for breakfast Monday thru Friday.

That’s right…bake it up on a Sunday night and store in the fridge for a weeks worth of hearty breakfasts.

It doesn’t get much easier than that.

I mean, come on sometimes you just need a big bowl of oats in your life without worrying if you’ll still be able to fit into your bikini this Memorial Day weekend.

Am I right?

This recipe was inspired by my father who eats oatmeal every single morning and never tires of it.  Nope- he’s a regular with the oats and this upcoming weekend I’ll be visiting him at the beach … I’m going to surprise him by making this baked oat recipe and hoping he enjoys it.

He needs a lil’ variety in his life, or his mornings, shall I say.

So I’m gunna do just that.

Anyway, the ingredients are quite simple.

And the secret is in the fresh berries along with a drizzle of honey to top it all off.

I was so excited to find these fresh berries at the Union Square Farmer’s Market on Saturday.  Call me crazy but these berries smelled incredible. They made my entire apartment smell amazing.

I highly recommend hunting some down at your local farmer’s market for this recipe.

The best part is that this baked oatmeal can be enjoyed all week. Crazy, huh?

Well, not really.

It’s great as an afternoon snack, too with a nice dollop of Greek yogurt.

Now we’re talkin’.



5.0 from 3 reviews
Gluten-Free Morning Baked Oatmeal
Prep time
Cook time
Total time
Gluten-Free and Dairy-Free
Recipe type: Entree
Serves: 6
  • 2 cups uncooked gluten-free oats
  • ¾ cup slivered almonds
  • 2 Tbsp. stevia
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • ½ tsp. sea salt
  • 1¾ cups almond milk
  • 1 large egg
  • 3 Tbsp. butter, melted
  • 2 tsp. gluten-free vanilla extract
  • 1 cup fresh blueberries
  • 1 cup fresh strawberries, sliced
  • Honey, for serving
  1. Preheat oven to 375 degrees F. Prepare an 8-inch square baking dish with nonstick baking spray.
  2. Combine oats, almonds, sugar, baking powder, cinnamon, and sea salt in a bowl. In a separate bowl, whisk almond milk, egg, butter, and vanilla extract.
  3. Transfer oat mixture to prepared baking dish; layer the almond milk mixture on top of oats. Scatter blueberries and strawberries on top.
  4. Bake for 45 minutes or until golden brown and the oat mixture has set. Remove from oven; set aside to cool for 5 minutes before serving with a drizzle of honey.


Amie | 
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24 replies
  1. Barb
    Barb says:

    Hi Amie,

    I have stevia in packets and also liquid form. How much of one of those would I use? This looks amazing!

    • Amie
      Amie says:

      I use 2 packets of stevia and 1 Tbsp. of liquid stevia but it’s up to you how much you’d like to use to get the sweet flavor you’re looking for. Enjoy Barb!

  2. Valerie
    Valerie says:

    I hope you and your father have a nice weekend together.

    Amie, I’m trying to find out, is it okay to eat an ounce of dark chocolate every night of the week? It’s been a long-term habit of mine and my hubby just smiles at how my hand is always reaching for the box of crackers and dark chocolate every night.

    • Amie
      Amie says:

      Thank you Valerie; great to hear from you. Of course it’s perfectly fine to enjoy dark chocolate each night. I keep my dark chocolate in the freezer with my almonds and I have a bite each night of both to satisfy my evening sweet tooth.
      Have a great weekend!!

      • Valerie
        Valerie says:

        I eat more than just a bite 😉
        I eat at least an ounce or more. I like the 60% and higher. But I don’t discriminate and will dig into the milk chocolate that reminds me of my youth too 😉

    • Amie
      Amie says:

      Thanks Jessica; hope you are enjoying my recipes! I do not have the nutritional breakdown of each recipe but there are many websites were you can easily enter in the ingredients and get the nutritional breakdown. Hope that helps; have a great afternoon and thank you again for your comment!

  3. Michelle
    Michelle says:

    I would like to use honey or maple syrup instead of stevia – would that cause a problem? And how much would you suggest? I would also like some info on your detox that you did – I have some strange thyroid-type stuff going on but my thyroid levels are normal . Thanks so much!

    • Amie
      Amie says:

      Thank you, Michelle! Yes you can use 1 tsp of honey or agave nectar. For my detox, I had to remove my mercury fillings and I am going through IV chelation. I cannot eat gluten, dairy, soy or sugsr and nothing from a can. All fresh food! Hope thst helps; have a great night!

  4. Lily Ilnitsky
    Lily Ilnitsky says:

    Hi Amie, Thank you for such a great recipe. I used coconut butter, coconut milk (made from raw coconut flakes and alkaline water) and honey (do not like the aftertaste of Stevie). Right now it’s baking and smells so good. Amie, Have you tried “Just Like Sugar” for baking? I ordered “Just Like Sugar” for my baking and looking forward to try. I found about this product from the book The Only Answer For Cancer by Dr. Leonard Coldwell and it sounds like “Just Like Sugar” is a “real deal”. Thank you. Lily Ilnitsky

    • Amie
      Amie says:

      Thanks Lily; glad you enjoyed this recipe. I haven’t tried that sweetener but I’ll take a look for it! Have a great day.

  5. Susann
    Susann says:

    Amie march 8, 2013. 4:45pm. Could I substitute applesauce in place of sugar? I can’t. Wait to try this recipe :0). Thank you, Susann

  6. Brandy D
    Brandy D says:

    Just made this…. I’m in heaven.

    I used 1 tablespoon of stevia instead of the recommended amount (first time using it actually!).

    Also used A LOT of raspberries instead of strawberries.

    Didn’t even need honey; it was sweet enough. I’m trying to cut back on white sugar which is pretty difficult. With recipes like this though, I won’t look back!! Thanks so much

  7. Lily Ilnitsky
    Lily Ilnitsky says:

    I’ve been backing this for 3 month. Can not get enough. Such a great idea for breakfast. Organic stevia works great. Amie, just wanted to say thank you and I’ve been reading your blog which is very educational and inspiring.

  8. Alissa
    Alissa says:

    Made this for my 15 month old son and husband yesterday. I substituted 2 tsp organic cane sugar for the stevia, and I used frozen strawberries instead of fresh. It came out great! Thanks for the recipe.

  9. kevin
    kevin says:

    My favorite breakfast is this kind of oatmeal. I always wanted to make like this for my breakfast but always failed. I’ll try again with this recipe. thanks



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