I love a breakfast that tastes like a desert but instead is filled with fruit and fiber! Gluten free baked oatmeal with fruit checks all those boxes. It is hearty, filling, and filled with fruit. Baked oatmeal has a great texture, almost like a cookie. It is also gluten free, low FODMAP, and easily adapted to be dairy free!
This recipe is an excellent option for meal-prepping your breakfasts for the week ahead. Make this gluten free baked oatmeal with fruit on Sunday, and you will have a tasty breakfast option all week.
This recipe is also easily adapted to whatever fruit is in season or in your fridge or freezer. Even frozen blueberries work if your kids ate all the fresh fruit for the week and you haven’t had time to go to the grocery store.
You must purchase certified gluten free oats for this recipe to be gluten free. We love the Bob’s Red Mill brand. You want to be sure they are certified because oats can be milled with the same machines that also mill wheat. If you are gluten free could be an issue with cross-contamination. However, if you can tolerate small amounts of wheat, regular oats will work too.
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Baked Oatmeal Ingredients
- Oats - Certified gluten free old fashioned oats, or old fashioned oats.
- Baking Powder - Gives it a bit of a rise, making it like a cookie.
- Salt - Helps bring out the flavors.
- Brown Sugar - Add sweetness and flavor.
- Maple Syrup - Only 100% maple syrup will do. Once you try it, you will never return to pancake syrup made from high fructose corn syrup. The real thing is so delicious.
- Milk - Any type of milk that works for you will work here. Almond, oat, soy…
- Eggs - Holding everything together
- Butter - Because everything is better with butter.
- Strawberries
- Rhubarb
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Add your dry ingredients to a large bowl. Stir until combined.
In a medium-sized bowl, crack in the eggs, milk, maple syrup, and melted butter. Whisk all ingredients until combined.
Add the wet ingredients into the dry ingredients bowl. Then pour in the butter. Stir until fully combined.
Dice up your fruit choice if needed. If you are using rhubarb, you will need to wash and dice. However, if you are using blueberries, no chopping is necessary.
Next, you will want to add your fruit choices. I used two fruits because I love having lots of options. Rhubarb for that tart flavor and strawberries. Two great seasonal spring fruit options.
This step is optional, but you can add sliced fruit on top of the unbaked oatmeal in the pan.
Ingredient Substitutions
- Milk - If you are dairy free or lactose free, feel free to substitute your favorite dairy free option for the milk. Both almond milk and oat milk would be delicious options.
- Butter - If you cannot have butter, using a neutral oil in its place would work too.
- Maple Syrup - If you would like to substitute our maple syrup for golden syrup or brown rice syrup because you can tolerate it, both would be great options.
Baked Oatmeal Variations
- Fruit Options- Blueberries, Raspberries, Rhubarb, Bananas, Blackberries
- Chocolate- This recipe uses banana and cocoa to make a decadent chocolate banana baked oatmeal.
- Peanut Butter- Stir in either peanut butter, almond butter, or Nutella would be so good. We have now passed the “healthy” options when discussing chocolate and Nutella. It is all about balance, right?
What To Serve With Baked Oatmeal?
- Overnight Egg Bake
- Scrambled Eggs
- Breakfast meat like homemade sausage or bacon
- Gluten-Free Breakfast Sandwiches
What Else Can I Make With Rhubarb?
If you have rhubarb growing in droves in your backyard, or you picked up an extra bundle at the farmers market, you need to use it all up. After all, rhubarb won't make another appearance until next spring! Make a slushy Risky Rhubarb Cocktail to enjoy around campfires all summer long. Another option is to make an Easy Rhubarb Cake. It makes its own delicious pudding sauce. It is so good.
How To Store Leftovers?
If you have any leftovers, store them in an airtight container. You do not want the baked oatmeal to dry out. Instead, you can pop a piece into the microwave to gently reheat it to take the chill off. Otherwise, eating it cold is a delicious option too.
Meal Plan
Cut five good-sized pieces and place them in a container to meal prep your breakfast for the week. Add a breakfast burrito or an egg sandwich for additional protein. Consider your breakfast done for the week!
FAQs
Yes, up to 24 hours in advance. The oatmeal will soak up the liquid and “marinate” overnight. So store it in the refrigerator overnight to avoid any bacteria.
If baked warm fruit is not appealing, leave it out of the baking process. Instead, add fresh fruit to the warm baked oatmeal. Either option will be delicious.
Recipe
Baked Oatmeal Gluten Free with Fruit
Equipment
- 9x13 Baking Pan
Ingredients
- 3 cups old-fashioned rolled oats
- ½ cup packed brown sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- 1 ¼ cups milk
- ¼ cup pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 tablespoons melted butter or oil
- 1 cup Diced Rhubarb
- 1 cup Diced Strawberries
Instructions
- Preheat the oven to 350 degrees F.
- Lightly grease a 9X13-inch pan with cooking spray Set aside.
- In a large bowl, add the oats, brown sugar, baking powder, and salt. Stir to combine.
- In another bowl, whisk together the milk, maple syrup, eggs, vanilla, and butter or oil.
- Add the wet ingredients to the oats mixture and stir to combine.
- Add the diced rhubarb and diced strawberries or your fruit of choice.
- Pour the mixture into the prepared pan. Cover and refrigerate until ready to bake (up to 24 hours) or bake right away.
- Bake uncovered for 25-30 minutes until the edges are lightly golden brown.
- Serve warm with additional toppings like powder sugar, whip cream, more fresh fruit, chocolate chips or milk.
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