Baked Oatmeal

August 17, 2016Living Freely Gluten Free

Sometimes, when I first wake up in the morning I just want a little sweetness to tide me over while I drink my coffee. I definitely can not get by on just this but its nice to enjoy while I am waiting for my coffee to kick in and give me the motivation to make my eggs and sweet potatoes.

The beauty of baked oatmeal, is it’s not just for breakfast. It is also an excellent excuse to have dessert for breakfast! Sure, you could leave this plain, or just fill it up with the usual oatmeal mix-ins. (raisins, brown sugar, nuts)I love my baked oatmeal loaded with chocolate, coconut and peanut butter.

I make this big tray and for at least 3 days we can all have a square first thing in the morning or in the afternoon with a cup of tea and even in the evening with a glass of wine. I also put these in lunch boxes for a sweet and filling dessert.

This would be amazing for a brunch or if you are hosting an afternoon tea as well! They are addicting so beware!


3 Cups of Gluten Free Oats

¾ Cup Coconut Sugar

¼ Cup Honey or Maple Syrup

1 Cup Almond or Dairy Free Milk

½ Cup Coconut Oil

2 Eggs

1 Cup Peanut Butter

1 TBSP. Vanilla

Dash of Salt

1 ½ Cups Chocolate Chips (reserve ½ cup for the topping)

1 Cup Shredded Coconut

1 tsp. Baking Soda

1 tsp. Baking Powder


Preheat oven to 350 degrees. Grease a 9X13 Baking dish (I use coconut oil). In a large mixing bowl add all ingredients and mix for 3 minutes then scrape down the sides and mix for another 2. Pour into greased dish and bake for 30 minutes or until toothpick comes out of the center clean. Enjoy!

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