Gluten-Free Baked Oatmeal
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.
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Gluten-Free Baked Oatmeal
Ingredients
Equipment
Method
- Preheat oven to 350°F.
- Lightly grease an 8×8 or 9×9 baking dish.
- In a large bowl, mix all ingredients until well combined.2 cups certified gluten-free rolled oats, 2 eggs, 1½ cups milk, ¼ cup pure maple syrup, 1 tsp cinnamon, 1 tsp vanilla extract, 1 tsp baking powder, ¼ tsp salt, ½ cup blueberries
- 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.
Nutrition
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!