Gluten Free Oatmeal Bake (Edit recipe)

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This recipe makes the best easy breakfast to prep for the week! Prep it once, then warm it up whenever you need a quick breakfast on the go or enjoy it fresh in the morning. Check the notes for easy adjustments to this recipe. For more easy gluten free breakfast ideas, try my Apple Cinnamon Baked Oatmeal, Cinnamon Raisin French Toast, Cinnamon Raisin Oatmeal or my Simple Chia Seed Pudding!

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PREP TIME

5 minutes

COOK TIME

40 minutes

INGREDIENTS

Serves: 4-6

Ingredients

2 cups Gluten Free Rolled Oats
3/4 cup Pecans, chopped
1 tsp Baking Powder
1 cup Raisins
1/4 tsp Salt
1.5 tsp Ground Cinnamon
1 Tbsp Chia Seeds
1 tsp Vanilla Extract
1 Egg, beaten
2 cups Milk
3 Tbsp Pure Maple Syrup

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 375°F. Line a 9x9-inch baking dish with parchment paper.
In a large mixing bowl, combine the oats, chopped pecans, baking powder, salt, cinnamon, and chia seeds.
In a smaller mixing bowl, mix together the milk, raisins, vanilla extract and maple syrup. Combine this wet mixture with the dry ingredients.
Whisk the egg until well mixed, then add it to the mixing bowl with the oat mixture. Stir everything together until fully combined.
Transfer the mixture to the prepared baking dish, spreading it out evenly to ensure even cooking.
Bake in the preheated oven for about 35-40 minutes or until the top is golden brown.
Allow it to cool for a few minutes before slicing. Serve warm and enjoy as-is or drizzled with maple syrup or honey.

Notes

No need to worry if the mix seems a bit liquidy before baking—that’s normal! The oats will soak up the liquid as it bakes. Just spread the mixture evenly in the dish for uniform baking. If you only have quick oats, they’ll work fine too. Allow the bake to cool slightly before slicing to ensure it holds its shape. Nuts are optional but add a great touch. If you prefer or need to keep them out, that’s fine. Make sure your oats are gluten free if needed, and you can easily use dairy free milk (I often use Ripple). I like mine warm and simple, but my husband loves to drizzle maple syrup on top.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	592
Fat:	24 g
Carbohydrates:	87 g
Protein:	14 g
Cholesterol:	18 g
Sodium:	355 mg
Fiber:	11 g
Sugars:	39 g
Sugar Alcohol:	0 g
Calculated for total recipe.