This flourless baked oatmeal is a whole batch of my flourless oatmeal coconut milk pancakes baked into a pie dish. It is filling and not too sweet. As with the flourless oatmeal pancakes, you can make it sweet or savory. Those with sweet tooths (teeth?) can add syrup. The delicate flavors of cinnamon, ginger, and allspice are delicious with yogurt or kefir and fresh fruit.
I developed this recipe out of laziness – I was tired of taking the time to fry individual pancakes. One slice of the baked pie is equivalent to five or six pancakes and take much less time!
This version contains less oil per serving than the griddle-baked pancakes. Some of you (like me) will then give yourselves permission to lavish on ghee or butter. Then breakfast will be satisfying for longer through the morning – Yay!
The baked oatmeal reheats beautifully for quick morning breakfasts — if there is any left over.
If you have gone grain-free, quinoa flakes work well in this dish, and need very little soaking. If you are eating gluten-free, Bob’s Red Mill Oats or Thrive Market both sell excellent gluten-free oats.
Managing the carbs
Oatmeal with the typical toppings of syrup and /or fruit has too much carbohydrate for me, but if I combine oats with eggs as with these pancakes and the satisfying fats contained in coconut oil and coconut milk, it will sustain me in the morning.
When I first made these flourless pancakes, I used yogurt as the main liquid base. I soon decided that it was silly to mix all those wonderful probiotics into a batter, then kill them with the heat of cooking! I substituted coconut milk for the yogurt and the result is great.
The first step in making Flourless Baked Oatmeal is to soak the oats to allow them to thicken the batter. I mix in raisins or currants at the same time so they can take up some of the liquid. The maple syrup is optional if you are aiming for more savory oatmeal. This batter will be drier than the pancake batter.
Once the oats have soaked, stir in the lightly beaten eggs. Then stir in the spices and baking soda and powder.
The oatmeal bakes up fluffy and delicious. It’s sweet enough that the tartness of kefir or yogurt make a great topping. Others in my family like their syrup!
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Grease the pan with MCT oil or coconut oil. MCT oil is a refined form of coconut oil that consists of medium-chain triglycerides. According to Healthline.com, it can help with weight management and is good for good gut bacteria. I had no idea it would be so great for preventing food from sticking to a pan!!
Enjoy, and please leave a comment if you make this recipe!
Other breakfasts on A Meal In Mind
Flourless Baked Oatmeal
Mix and allow to soak at least an hour:
- 2 cups gluten-free rolled oats
- 1 13.5- ounce can coconut milk
- 2 Tablespoons maple syrup optional
- ½ cup raisins
- Stir the oats, coconut milk and raisins together. Cover the bowl and allow to soak at least an hour, and preferably overnight. If you do the overnight soak, place the bowl in the refrigerator.
- After the soaking is complete and you are ready to assemble the rest of the ingredients, preheat the oven to 350 F.
- Stir in the lightly beaten eggs and vinegar (if using).
- Mix the dry ingredients together, then stir into the wet ingredients.
- Oil the pan generously with MCT oil or coconut oil.
- Cook the oatmeal until the edges are beginning to look dry and the cooked surface is golden, about 40 minutes. If the center doesn’t spring back to the touch, bake for an additional 5 minutes.
- Allow to cool for 5 minutes before slicing.
- Serve with ghee (or butter), fresh fruit, apple butter and dairy or non-dairy yogurt or kefir.
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