cinnamon-almond-baked-oatmeal

Who doesn’t love warm healthy breakfast recipes in the middle of winter?

I know that I’m a fan of gluten-free breakfast ideas that are filling and fill up my belly during these chilly months.

How about you?

cinnamon-almond-baked-oatmeal-breakfast

I’m sure you don’t have any more leftover holiday pie or chocolate cake in your fridge, right?

Good.

Because if you did- that’d be a little scary. and moldy. and kinda sorta gross.

Those holiday sweets are long gone and I’m excited to bring you a hearty naturally sweet breakfast (or dessert) that you can serve when you’re yearning for that Valentine’s candy next week or those holiday sugar cookies that are no longer in your cookie jar.

cinnamon-almond-baked-oatmeal-recipe

There’s something special about baking oatmeal. I mean, you can whip up instant oats in the microwave in a jiffy but they’re pretty gross and taste like saw dust- plus I don’t promote microwave usage nor do I promote instant oats.

What do I like?

Rolled gluten-free oats and I bake ’em!

vegan-cinnamon-almond-baked-oatmeal

And if you’ve never baked your oats…well then you’ve gotta lotta goodness coming your way right now.

Since you probably stuffed yourself from the past few weeks during the holidays, this is a yummy way to get back on track and start your day off on the right food. You’ll be satisfied and not hungry after 30 minutes like so many blah boxed cereals will do to ya.

Take my advice.

Preheat your oven.

Have a little fun. Put a little sunshine in your gray, freezing January day and bake yourself this bowl of yumminess for breakfast tomorrow. Add your own fun toppings. Whatever you want! I suggest almonds, dried blueberries, hemp seeds, flax seeds and chia seeds. I also LOVE adding almond butter to make this extra creamy inside…(that’s my secret).

Enjoy!

xo

And if you missed my message from a few weeks ago, I want to personally invite all of you to my 3 Day Workshop at Kripalu “5 Steps to a Healthier Diet & Life” that I’ll be hosting with my amazing friend, Sara Snow. The workshop will take place Friday evening, Saturday and Sunday March 20-22. More info is below. I’d love to see you there. Space is limited, so if you are interested you can Register HERE and here is more info about our workshop on the Kripalu website.

amie-valpone-kripalu-sara-snow-detox

For more of my favorites, follow along on facebook, pinterest, instagram, twitter and google plus.

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4.0 from 2 reviews
Cinnamon Almond Baked Oatmeal {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
 
Prep
Cook
Total
 
Gluten-free, Dairy-free, Soy-free, Vegan
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • 2 cups gluten-free rolled oats
  • 1½ tsp. baking powder
  • pinch sea salt
  • 2¼ cups almond milk (or coconut milk)
  • 4 Tbsp. pure maple syrup (or honey)
  • 1 tsp. vanilla (or almond) extract
  • 1 tsp. ground cinnamon
  • 4 Tbsp. slivered almonds (or sunflower seeds, if nut allergy)
  • 4 Tbsp. dried blueberries or cranberries
  • 1 tsp. ground flax seeds
  • 2 Tbsp. almond butter (or sunflower seed butter, if nut allergy)
Instructions
  1. Preheat oven to 375 degrees F. Prepare and grease an 8 x 11 baking dish or 6 (2 cup) ramekins with coconut oil. Set aside.
  2. In a large bowl, combine oats, baking powder and sea salt.
  3. In a separate bowl, combine almond milk, syrup and extract; add to dry ingredients; mix well. Add cinnamon and mix again.
  4. Transfer mixture to prepared ramekins. Sprinkle with slivered almonds and blueberries.
  5. Bake for 30 minutes or until golden brown.
  6. Remove from oven; sprinkle with flax seeds and drizzle with almond butter. Return to the oven for 2 more minutes.
  7. Remove from oven; set aside to cool for at least 20 minutes before serving.
  8. Serve warm.

 

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Hi, I'm Amie!

I’m here to share my story of healing with you. I know what it’s like to suffer and not know what’s going on with your body. I’ve been there. I was lost, searching for answers and alone for 10 years until I learned how to get my body working for me, not against me—to address the underlying symptoms instead of using a Band-aid approach to reclaim my vitality. I want to show you that eating and living clean feels incredible. Once you see life this way, you’ll never go back. Ever. Come play along with me on Instagram, Pinterest, Facebook and Twitter. I’m here for you. xo

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13 comments

  1. Can’t wait to try this one! Once again, you have outdone yourself with creative, fun ideas & interesting alternatives for those of us with multiple allergies & sensitivities.

  2. My son is allergic to oatmeal, but this looks so delicious. Thoughts on a substitute for the main ingredient?
    Thanks.

    1. Thank you; how about quinoa or quinoa flakes? I haven’t tried it but you could try soaking the quinoa overnight and using less liquid. Not sure it will work but you can try it! oxox

    1. Hi Kelsey,
      This can be made ahead but I don’t recommend keeping any food for 7 days. I’d say 1-2 days before could work but it might be a bit soggy. Leftovers for up to 2 days work! xxoo

  3. Made this recipe today and it was pretty good. I changed a few things. Since I only had steel cut oats, I used them instead of rolled and since they were cut I knew they would probably soak up more of the milk so I used 3 cups of milk instead of 2 1/4 and I used 2% since I have no issues with lactose intolerance. The consistency was like a moist brownie. I baked it for the same amount of time the recipe calls for. I used honey instead of syrup for anyone who may want to know. I do think it could have been a bit more sweet so I may add a little more honey or maybe even some aguave next time. Thanks for a good gluten free alternative for breakfast. This kept me going for hours after I ate it!

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