Baked Oatmeal – My Go-To GF Breakfast

by Amy Anne

I love having quick grab-and-go breakfasts that travel well. I commute on a bus to work and I never leave myself enough time to eat before I leave the house. There’s always options that are not healthy or cheap near my office, but I feel better about not spending money and saving myself at least $5 per day that I do not need to buy breakfast. 

This recipe is a favorite in my house and it’s quick and pretty easy! I am in no way a baker or skilled in the kitchen, and this recipe never fails. 

Amy Anne This is how I save money on breakfast during busy workdays and keep my tastebuds happy at the same time:) Staple recipe in our house. Food Baked Oatmeal – My Go-To GF Breakfast European Print This
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Dry Ingredients:
  • 3 c gluten free rolled oats
  • 1 c brown sugar
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • Wet Ingredients:
  • 2 eggs, lightly beaten
  • 2 1/2 c almond milk
  • 1 tsp vanilla
  • 4 tbsp butter (or coconut oil) melted
  • 2 c frozen berries


  1. Preheat oven to 350 degrees F
  2. Spray  9×9 dish or muffin tin (pictured)
  3. Mix all dry ingredients in medium bowl
  4. Place half of the dry ingredients in the dish
  5. Place berries on top of dry ingredients in dish
  6. Pour the remaining dry ingredients on top of berries
  7. Whisk the eggs, milk, vanilla, and melted butter together
  8. Pour liquid over the oat mixture – gently shake the dish so everything falls in place and to remove air pockets
  9. Bake 40 minutes – let cool 10 minutes
  10. Serve warm or keep in fridge for 1 week (but they won’t last that long)

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