Gluten-Free Baked Oatmeal

This easy gluten-free baked oatmeal is a cozy, make-ahead breakfast made with simple pantry ingredients. Naturally sweetened and perfect for busy mornings.

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Prep Time 5

Cook Time 35

Total Time 40

Servings: 9 servings

Course: Breakfast

Cuisine: American

Calories: 185

Ingredients Equipment Method Nutrition Notes

Ingredients

2 cups certified gluten-free rolled oats
2 eggs
1½ cups milk dairy or unsweetened almond milk
¼ cup pure maple syrup
1 tsp cinnamon
1 tsp vanilla extract
1 tsp baking powder
¼ tsp salt
½ cup blueberries or chocolate chips

Equipment

Mixing bowls
Measuring cups and spoons
Whisk
Rubber spatula
8×8-inch or 9×9-inch baking dish
Cooking spray
Toothpick or cake tester for checking doneness
Cooling rack
Knife for slicing and serving

Method

Preheat oven to 350°F.
Lightly grease an 8x8 or 9x9 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

Calories: 185kcal

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 9x13 pan!

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