Healthy Baked Oatmeal {gluten-free}

A gluten-free Healthy Baked Oatmeal breakfast dish that is an easy-to-make weekend brunch or make-ahead breakfast all week long. Best topped with a warm berry sauce.

I love oatmeal!

Like, loooove oatmeal.

There is just something about it. Probably the fact that it is super healthy and filling and just all-around good for you. And that you can pretty much top oatmeal with just about anything and it always tastes so good. I could eat it every single day. I mean, there is definitely something to be said about a warm bowl of breakfasty-goodness alongside a cup of coffee first thing in the morning.

Joshua, however, is definitely not an oatmeal fan. My super healthy and filling oatmeal is just a bowl of slop to him. Oatmeal is just not exciting enough for his taste buds. Dare I say, he thinks oatmeal for breakfast is boring.

I know!! Crazy, right?!

I think it might be a sloppy-texture thing for him that I just don’t and won’t understand.

So, in order for me to enjoy my daily fix of oatmeal and for Joshua to enjoy every bite of said oatmeal, we compromise – oats for me and a tasty breakfast cake for Joshua. A gluten-free and Healthy Baked Oatmeal breakfast cake that is so good and good for you too!

MORE ABOUT THIS HEALTHY BAKED OATMEAL RECIPE…

When oatmeal is served in the form of a cake breakfast can be fun and exciting again. Even for the pickiest of eaters (ie. Joshua in the case of lovely warm oatmeal). Because, really, who wouldn’t want to eat a big piece of cake for breakfast?!

This baked oatmeal breakfast is topped with a quick and easy mixed berry sauce. (Although Blueberry Lemon Chia Seed Jam all over the top of this baked oatmeal is pretty amazing too!) The strawberries and blueberries go so well with the slightly sweet vanilla and cinnamon flavour of the oatmeal.

It is just heavenly. I mean just look at that sauce!

And then there’s an extra drizzle of maple syrup right over everything.

Because maple syrup makes everything better.

This baked oatmeal becomes a great dish for weekend brunch with friends or family (they will love it!) or as a tasty and quick make-ahead breakfast idea for busy weekday mornings.  Served right out of the oven, heated or cold, a piece of this oatmeal topped with homemade berry sauce is the perfect healthy and gluten-free breakfast ready in no time!

Because how nutritious and delicious is that!?

Healthy Baked Oatmeal

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• Total Time: 38 minutes
• Yield: 6 1x

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Description

When oatmeal is served in the form of a cake breakfast can be fun and exciting again. And really, who wouldn’t want to eat a big piece of cake for breakfast?!

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Ingredients

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Baked Oatmeal:

• 3 cups oats, gluten free certified if needed (I used 2 cups rolled oats and 1 cup quick oats)
• 1/2 cup ground flax seed
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 2 egg
• 1 cup milk (regular or nondairy)
• 1/2 cup unsweetened applesauce
• 1/3 cup unrefined sugar
• 1/4 cup butter, melted in the microwave for about 20 seconds
• 1 teaspoon vanilla
• 1/2 cup chopped walnuts or pecans (optional)

Berry Sauce:

• 2 cups berries (any combination of blueberry, blackberry, strawberry and raspberry), frozen or fresh
• 2 tablespoons unrefined sugar

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Instructions

For the Baked Oatmeal:

1. Preheat oven to 350 and lightly grease an 8×11 baking dish with non-stick cooking spray or oil.
2. In a large mixing bowl combine oats, flax, baking powder, cinnamon and salt.
3. In a second large mixing bowl whisk together eggs, milk, applesauce, sugar, butter and vanilla.
4. Add wet ingredients to dry ingredients and stir until just combined. Fold in walnuts.
5. Transfer batter to the prepared baking dish and bake for 28-30 minutes until golden brown around the edges and just firm to the touch. Serve warm with berry sauce and a drizzle of maple syrup.

For the Berry Sauce:

1. In a small saucepan over medium-low heat add berries and sugar then stir until well combined.
2. Bring mixture to a simmer for 15-20 minutes or until berries begin to breakdown.
3. Serve immediately or store in an air-tight container in the fridge for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 28 minutes