4 from 1 vote
Cinnamon Almond Baked Oatmeal {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Gluten-free, Dairy-free, Soy-free, Vegan
Course: Breakfast
Cuisine: American
Servings: 6
Calories: 273 kcal
Author: Amie Valpone
  • 2 cups gluten-free rolled oats
  • 1 1/2 tsp. baking powder
  • pinch sea salt
  • 2 1/4 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
  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.
Nutrition Facts
Cinnamon Almond Baked Oatmeal {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
Amount Per Serving
Calories 273
* Percent Daily Values are based on a 2000 calorie diet.