The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
We’re not fancy breakfast people around here.
Some mornings are calm. Most are not.
This gluten-free baked oatmeal is one of those recipes that makes life easier. You mix everything in one bowl, pour it into a dish, and bake. That’s it.
It comes out soft in the middle, slightly golden on top, and just sweet enough without feeling like dessert. You can slice it into squares and reheat it all week, which makes mornings feel a little less chaotic.
If you’ve been living gluten-free for a while, you know how important it is to use certified gluten-free oats to avoid cross-contamination. This recipe keeps things simple, clean, and family-friendly.
No perfection required.
Gluten-Free Baked Oatmeal
Servings
9
servingsPrep time
5
minutesCooking time
35
minutesCalories
185
kcalThis easy gluten-free baked oatmeal is a cozy, make-ahead breakfast made with simple pantry ingredients. Naturally sweetened and perfect for busy mornings.
Ingredients
2 cups certified gluten-free rolled oats
2 eggs
1½ cups milk (dairy or unsweetened almond milk)
¼ cup pure maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt
½ cup blueberries (or chocolate chips)
Directions
- Preheat oven to 350°F.
- Lightly grease an 8×8 baking dish.
- In a large bowl, mix all ingredients until well combined.
- Pour mixture into prepared baking dish.
- Bake for 30–35 minutes, until center is set and top is lightly golden.
- Let cool for 10 minutes before slicing.
Notes
- Use certified gluten-free oats only.
Want it sweeter? Add 1–2 tablespoons brown sugar.
For dairy-free: use almond or oat milk.
For extra protein: stir in 1 scoop unflavored protein powder and add 2–3 tablespoons extra milk. - Store covered in the refrigerator for up to 5 days.
Reheat in microwave for 20–30 seconds.
You can also freeze individual squares for up to 2 months. - Double the recipe for a 9×13 pan!
