Over the winter I got really into baked oatmeal for breakfast. To American readers it may seem like I’m coming to the party a bit late. But baked oatmeal is not as well known here in the little old UK, tho I intend to change that! We have been missing out! Prepared in advanced, baked oatmeal is just so easy to reheat a portion each morning. It provides a near instant warm and filling breakfast. So much quicker and easier than faffing with making porridge in my beffudled achy ME/CFS morning state. And it’s so versatile. Banana and blueberry, apple and cinnamon, chocolate chip, the possibilities are endless!
Baked oatmeal recipes commonly contain eggs. As you will all know by now, and are probably sick of hearing, I can no longer tolerate eggs. They were one of the (many) foods I reacted strongly to in a recent food IgG intolerance test. No more baked oatmeal for me, or so I thought.
I stumbled upon the amazing vegan and allergy friendly food blog Oh She Glows and several recipes for baked oatmeal sans oeuf – baked oatmeal without even a trace of egg – yay!
It may seem strange to be touting a baked oatmeal in the middle of the summer. But remember I live in the UK where gorgeous sunny summer weather is anything but guaranteed. Tho so as not to slander British weather entirely I will say we have recently had several weeks of very hot weather. It’s basically been too hot, we’re never happy!
British weather eccentricity aside, the pineapple and banana gives this oatmeal a tropical note and a firm nod to summer and hot weather whilst the oats and bananas give the dish a nice filling soluble fibre base. So make this recipe and let the tropical fruity flavours take you off to your own little slice of tropical paradise, think gorgeous white sand beach, lush palm trees, turquoise sea waters lapping at the shore and warm sun basking in a clear blue sky….ummm heaven.
My dad saw the dish of baked oatmeal, still warm fresh from the oven filling the kitchen with a gorgeous aroma and dived straight in! He enjoyed a piece as his afternoon power snack, and why not, it’s a perfectly healthy alternative to cake! Breakfast or snack, you have to try this recipe!
Using the ingredients listed here this baked oatmeal is gluten, wheat, dairy, yeast, egg, almond, brazil, soya, oil and coconut free.
Makes 6 – 8 portions.
- 2 cups gluten free oats
- 1/2 cup sorghum flour (or other gluten free flour)
- 1/2 cup chopped walnuts
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 2.5 cups of hazelnut milk (or other dairy free milk)
- 1tsp vanilla extract
- 1 tbsp maple syrup
- 1 banana chopped
- 1/2 a fresh pineapple chopped
Sprinkle of brown sugar
- Preheat your oven to 350°F / 180°C / Gas Mark 4.
- Lightly grease a 10 x 10 inch baking dish.
- Place all dry ingredients in a large bowl and mix thoroughly.
- Add the wet ingredients to the dry and stir well.
- Fold in the chopped pineapple and banana.
- Pour your oatmeal batter into the prepared baking dish.
- Sprinkle the top with a little brown sugar.
- Bake in your preheated oven for 55 – 65 minutes until golden and slightly firm to touch.
- Allow to cool in the dish. Once completely cool cover with cling film (plastic wrap to non Brits!) and store in the fridge. Come breakfast time, place your portion in a bowl, cover and reheat in the microwave until piping hot (approx 1 minute). Serve with a splash of your preferred non-dairy milk. Enjoy.
This baked oatmeal recipe is the perfect non-egg oatmeal recipe that as I say at the top can be jazzed up any way you choose. Any fresh or frozen fruit combo would work. It is definitely going to give me endless possibilities for non-egg breakfasts 🙂
Recipe adapted from Oh She Glows.