Allergy-Friendly Baked Oatmeal (Vegan, Gluten-Free)


One of my very favorite breakfasts is oatmeal.  I eat it  A LOT.  And when I say oatmeal, I don’t mean the mushy, instant oatmeal packets.  I cook old-fashioned oats on the stovetop or in the oven every time.  When you eat it nearly every morning (I may need an intervention!), cooking it on the stovetop gets old.  So, I began to wonder if I could do a baked oatmeal without eggs.  The answer is YES.  I hope you enjoy this recipe as much as I do.  I love that it’s easy to “personalize” for each person by adding toppings after it’s out of the oven.

Allergy-Friendly Baked Oatmeal (Vegan, Gluten-Free) from Mom Vs. Food Allergy (

5.0 from 1 reviews
Allergy-Friendly Baked Oatmeal (Vegan, Gluten-Free)
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 2 Tablespoon cornstarch
  • 4 Tablespoon water
  • ½ cup packed brown sugar (light or dark)
  • 1½ tsp baking powder
  • 1 tsp cinnamon (optional)
  • 1½ tsp vanilla extract
  • ¼ tsp salt
  • 1½ cups milk substitute (I used rice milk)
  • ¼ cup melted, dairy-free buttery spread (I used Earth Balance)
  • 3 cups old-fashioned oats (gluten free, if necessary)
  1. Preheat oven to 350°F.
  2. Grease an 8x8 baking dish.
  3. In a medium mixing bowl, whisk together the cornstarch and water.
  4. Add the brown sugar, baking powder, cinnamon, vanilla, salt, milk, and melted "butter". Mix well.
  5. Stir in the oats.
  6. Pour the mixture into the baking dish and bake for 30-35 minutes.
  7. Cool for 5 minutes before serving.

Topping suggestions include…



dairy-free butter substitute

pecans (if no tree nut allergy)

dried cranberries or raisins

You can also add the blueberries, cranberries, or raisins before baking (about 3/4 cup).  I like to bake it plain so that each person can put their own toppings on.

Allergy-Friendly Baked Oatmeal (Vegan, Gluten Free)-Mom Vs. Food Allergy (

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7 thoughts on “Allergy-Friendly Baked Oatmeal (Vegan, Gluten-Free)

  1. Thanks for this recipe! We eat lots of oatmeal for breakfast, too, and we love putting frozen blueberries in our bowls to cool it down as it comes off the stove. Do you ever use “Egg Replacer”? That would be my first thought in trying to do an egg-free baked oatmeal, but I’ve never tried it. I’ll see if I have any cornstarch on hand and let you know how this turns out!

  2. This is similar to my baked oatmeal recipe,which our family loves, except I soak my oats in water with a little bit of apple cider vinegar overnight. Then rinse and use. And I use flax eggs to make it egg allergy safe. (1TBS ground flaxseed +2TBS water=one egg. let sit to gel)
    Baked oatmeal definitely trumps instant in my book!!

      • Soaking makes the oats easier to digest by reducing phytic acid. The apple cider vinegar/sourdough starter is supposed to help in this regard. (I always do acv, as I’m highly allergic to wheat, and haven’t figured out GF sourdough yet!)
        The finished product isn’t mushy, though the rolled oats are softer pre-baking. I like less crunchy oatmeal. The part on the top/bottom/sides of the casserole dish are as crunchy as ever depending on cook time. Our family is large, so we like to make a lot at once, cooking until just barely done, and then reheat on subsequent mornings.

      • In your recipe it looks like the 4TBS water is taking the place of milk.
        Water to soak 3 cups of oats in would be about 4 cups, (+ 2TBS acv) and isn’t in the actual oatmeal, after you drain it.
        With the extra liquid from flax eggs and soaking, my version does take a bit longer to bake- 45 min @ 400.

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