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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Allergy-Friendly Sweet Cornbread


Now that fall is near and I’m back from my blogging hiatus, I have a recipe that goes perfectly with crockpot soups and chilis.    A few years ago I tried making an egg-free cornbread and it just crumbled and was dry.  I finally found this recipe to adapt to an allergy-friendly version….and it worked!

Allergy-Friendly Sweet Cornbread~No dairy, egg, nuts, soy~Mom Vs. Food Allergy


I hope you enjoy this moist Sweet Cornbread.  If you aren’t allergic to eggs you can whisk 2 eggs with the milk before you add any other ingredients.  (Note:  I have not tried this with dairy-free milk, but there’s no reason why it shouldn’t work).

5.0 from 1 reviews
Allergy-Friendly Sweet Cornbread
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 T cornstarch
  • 4 T water
  • 1 cup dairy-free milk, unflavored (I use rice milk)
  • ½ cup dairy-free margarine, melted
  • ½ teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ⅔ cup sugar
  1. Preheat oven to 350F
  2. Lightly grease an 8x8 glass baking dish or 8"or 9" glass pie dish. (Baking time may be less for dark metal pans)
  3. Whisk together the cornstarch and water until no lumps appear.
  4. Add the milk and melted margarine and mix well.
  5. In a separate bowl, combine all dry ingredients.
  6. Add wet ingredients to dry ingredients, and stir until well mixed.
  7. Pour batter into baking dish.
  8. Bake 30-35 minutes, or until toothpick inserted in middle comes out clean.

Allergy-Friendly Sweet Cornbread~No dairy, eggs, nuts, soy~Mom Vs. Food Allergy

What will you pair with this cornbread?  I love cornbread with soups or in a cornbread salad (comment if you want that recipe!)