This gluten free baked oatmeal recipe has a soft cake-like texture that makes it feel more like breakfast cake than dense oatmeal. It is made with gluten free rolled oats, ripe bananas, maple syrup, raisins, and pecans, and it is perfect for feeding a family or meal prepping for the week. It slices cleanly once cooled, and I include tested dairy-free and egg-free options so everyone can enjoy a safe and satisfying gluten free breakfast.
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❤️ Sandi’s Recipe Summary
The Quick Bite: This homemade gluten-free baked oatmeal is made with simple ingredients, including rolled oats, ripe bananas, maple syrup, and warm cinnamon. It bakes in a 9×13 pan and feeds a large family, or makes leftovers for another breakfast.
My family loved it. We added blueberries which made it even better.”
bill, blog comment
This homemade gluten free baked oatmeal recipe has been a family favorite for years. We use whatever fruit we have on hand, from berries to peaches and apples. It bakes in a big 9×13 dish, so there is plenty for everyone! If everyone wants different mix-ins, you can bake them in a muffin pan, which allows everyone to customize their flavors.
If you are short on time, there are some great ways to meal prep this gluten free breakfast recipe! You can mix the ingredients, cover, and refrigerate overnight, so all you need to do in the morning is put the baking dish into the oven. It is also freezer-friendly, so you can freeze any leftovers for another morning.
If you love cooking and baking with oats, check out all of my recipes with gluten free oats. I also love these Gluten Free Strawberry Oat Bars in the morning.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Oats – Use gluten free rolled oats and not quick oats. Quick oats are okay in a pinch, but your baked oatmeal will be mushier. I prefer Bob’s Red Mill GF Oats, Farmer’s Know Best GF Oats, and Quaker GF Oats.
- Eggs – Use large eggs. See below for a tested egg-free option,
- Bananas – Ripe bananas are best. Place them in a paper bag the day before to speed up banana ripening.
- Milk – Use any non-dairy milk or regular milk. I tested this recipe using Oatly Super Basic oat milk, which is gluten free.
- Maple Syrup – Use real maple syrup. You can taste the difference in flavor. Check this list to ensure your maple syrup is gluten free.
- Apple Sauce – Use regular or unsweetened applesauce. This adds more sweetness and creaminess to the baked oatmeal.
- Butter – I recommend using unsalted butter. See below for a dairy-free option.
Easy Substitutions:
- Make it dairy-free using plant-based milk and butter.
- Make this recipe egg-free using an egg replacer such as Just Egg. I tested Just Egg and not one of the powdered options. I could not tell any difference in flavor using Just Egg instead of regular eggs.
Important: Use Gluten Free Oats
If you are Celiac, it is very important to use gluten free oats grown under the purity protocol. Oats are easily cross-contaminated with wheat, and regular oats are not safe for people with Celiac disease or gluten intolerance. Please note that gluten free oats are not available in Australia.
See Gluten Free Watchdog to read a lot more about gluten free oats and safety for those who are gluten free.
How to Make Gluten-Free Baked Oatmeal (Step-By-Step)
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Step 1: Mash your ripe bananas in a large bowl with a fork or masher. Add the eggs, vanilla, applesauce, maple syrup, ground cinnamon, raisins, non-dairy milk, and sugar. Mix well.
Step 2: Add the gluten free rolled oats and the other dry ingredients to the bowl of wet ingredients. Mix well.
Step 3: Allow the oat mixture to sit for 15 minutes. This is important and will help the oats soften and set as they absorb the liquid. Preheat the oven to 350ºF.
Step 4: Pour the oatmeal mixture into a greased 9×13 dish. Bake for 30 minutes. The baked oatmeal will look golden on top when it is finished baking.
Step 5: Serve this oatmeal breakfast bake with maple syrup drizzled over the top. You can top it with sliced fruit or berries.
I also enjoy baking these homemade Gluten Free Granola Bars.
Try these flavor swaps:
- Add other fruits like apples, pears, peaches, strawberries, and blueberries!
- Add in a peanut butter swirl!
- Make it fun by adding a few mini chocolate chips!
- Top it with my homemade Old-Fashioned Vanilla Sauce.
Frequently Asked Questions:
You can find gluten free oats at most grocery stores and online at Amazon. Note there are no gluten free oats available in Australia.
Store leftovers in an airtight container in the refrigerator for up to four days.
To meal prep, mix all ingredients and cover them with plastic wrap. Place the container in the refrigerator. Bake the following day.
More Gluten Free Oatmeal Recipes:
If you need more ways to use your gluten free oats, here are some of my family’s favorite recipes.
- Gluten Free Apple Crisp
- Easy Gluten Free Oatmeal Bars
- Gluten Free Oatmeal Pancakes
- Gluten Free Overnight Oats
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Gluten Free Baked Oatmeal With Ripe Bananas
Ingredients
- 2 bananas
- 3 large eggs
- 8 ounces applesauce
- 1 ¾ cup non-dairy milk or regular milk
- ⅓ cup maple syrup
- 2 tablespoons unsalted butter
- 2 cups rolled oats certified gluten free
- 1 teaspoon baking powder aluminum-free
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup raisins
- ½ cup nuts optional use pecans or walnuts
Instructions
- Preheat the oven to 350º F.
- In a large mixing bowl, mash 2 bananas. Add the 3 large eggs, 8 ounces applesauce, 1 ¾ cup non-dairy milk, ⅓ cup maple syrup, 2 tablespoons unsalted butter (melted), and whisk well.
- Add the 2 cups rolled oats, ½ cup raisins, ½ cup nuts, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon salt. Mix well. Allow the mixture to sit for 15 minutes.
- Pour the mixture into a greased 9×13 baking dish.
- Bake for 30 minutes until done.
Notes
- It is critical to use certified gluten free oats, especially if you are celiac.
- Store in an airtight container for up to 4 days in the refrigerator.
- You can use any fruit and/or nuts as mix-ins.
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SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Sandi, I LOVE this recipe and so do many of my non-celiac friends! It is so easy to make and makes a good amount – so I refrigerate it, take out a portion and microwave it for 30 seconds. I have been leaving out the maple syrup recently – in an attempt to cut back on my sugar intake – and it’s sweet enough for me. Thanks for a great breakfast recipe!
Thank you so much for your note. I am so glad you love this recipe. We also freeze it in single serving portions for busy mornings. Do you add fruit to the oatmeal?
We love adding blueberries.
you never say when to use butter, cinnamon, salt, baking powder… guess I’ll just throw it in?
Hi Amber, the butter is considered a wet ingredient and is mixed in with those. The cinnamon, salt, and baking powder are added to the dry ingredients (oats.) I hope this helps.
Can I add a scool of protein powder?
Hi Deb, I haven’t tried it, but it should be fine to add.
My family loved it. We added blueberries which made it even better
I am so glad you loved the recipe. I love adding blueberries to it as well!
Do bananas have to be used in this recipe? Could something else be substituted for the bananas?
Hi Kimberly, you do not need to use bananas 🙂
I have been baking something similiar to this for several months. I love it and have it for breakfast 3 or 4 times a week. I have made several varieties but my current favorite is to skip the bananas but add peaches. I drain and chop a large can of peaches and add it in. I warm it in the microwave and top it with a bit of whipped cream, yogurt or, my current favorite, tapioca pudding.
I love the idea of adding yogurt. Thanks for the yummy idea! I am so glad you enjoyed the recipe!