[There’s nothing like a steaming bowl of oatmeal for breakfast! These baked oats are vegan, sugar-free, gluten-free, dairy-free, egg free, soy-free, nut-free and yeast-free. Suitable for Stage 3 and beyond on an anti-candida diet.]
One of my all-time favorite breakfasts is baked oats.
The recipe is adapted from the Moosewood Classics cookbook, but I’ve made it so many times and adjusted the amounts and ingredients to my own liking so much over the years that I’m not sure how closely it resembles the original anymore.
[What the oats look like before going into the oven.]
In any case, this recipe provides the creamiest, richest-tasting, most delicious bowl of stickin-to-your-ribs-for-the-entire-morning oatmeal that you will ever eat. It reminds me of an old-fashioned rice pudding, with a similar texture and creaminess, but made without refined sugar, and with lots of fiber from the apples and dried fruit (not to mention a whole whack of minerals!). And oats are a terrific source of phytoestrogens and soluble fiber . . . great for those mid-lifers like moi.
[. . . and as soon as they come out of the oven. Soooo creamy!]
Another fabulous plus to this breakfast is that it’s wonderfully convenient. What I usually do is whip up the oat-milk mixture first thing and pop it in the oven, then go shower and get ready for work. By the time my hair is done, so is the oatmeal, and I can happily spoon it up as I read the paper.
Baked Oatmeal
A warming, comforting, and totally satisfying breakfast. You can prepare the oats the day before, then just re-heat with a bit of additional milk or water in a small pot when you want a bowlful.
1/2 cup (120 ml) steel-cut oats
1-1/3 cups (320 ml) unsweetened alternative milk of choice (I love oat milk in this–of course!)
1 Gala or other sweet apple, diced (I leave the skin on)
1/3 cup (80 ml) raisins or other dried fruit (for ACD, I use goji berries or just omit)
8-10 drops stevia, or to taste (you can also use maple syrup, coconut nectar, or whatever sweetener you like like)
1-2 tsp (5-10 ml) ground cinnamon, to taste
Pinch cardamom
Pinch of salt
Preheat oven to 375 F (190 C). Lightly oil an 8″ (20 cm) glass pan and set aside.
In a medium pot, bring the oats and milk just to the boil over medium heat, stirring frequently. Add remaining ingredients and heat just until it begins to bubble again.
Pour the mixture into the oiled pan, cover, and bake in preheated oven about 35 minutes. After 35 minutes, remove the cover and stir the mixture. If the liquid has all been absorbed, it should be ready; if not, cover again and return to the oven for another 10 minutes or so. If it looks dry but the oats aren’t fully cooked, add about 1/4 cup (60 ml) water, stir, and continue to bake until oats are softened.
When ready to serve, top with desired toppings (I like a drizzle of almond or sunflower seed butter, or hemp seeds). Makes 2 servings.
Suitable for: ACD Stage 3 and beyond; refined sugar-free, gluten-free, dairy-free, egg free, soy-free, nut free, yeast-free, vegan.
Disclosure: Links in this post may be affiliate links. If you choose to purchase using those links, at no cost to you, I will receive a small percentage of the sale.
Subscribe for recipes and more about living well without sugar, gluten, eggs or dairy! Click here to subscribe to RickiHeller.com via email. You’ll receive emails sharing recipes and videos as soon as they’re posted, plus weekly updates and news about upcoming events. A healthy lifestyle CAN be sweet!
Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great! 
That looks and sounds delicious – cant wait to try it! I am printing it out right now and will use it this week 😉 THANKS!
Jess
Hi Jess,
Thanks for your comment, and thanks for visiting! This is an all-time favorite of mine, so hope you like it 🙂
How long do you boil the oats and milk?
Ala,
You don’t boil the oats and milk past the boiling point. As soon as they begin to boil, add the apples, raisins, etc. and then bring just to the boil once more, but do not allow to boil. Then pour in your casserole and you’re good to go!
How do these do reheated throughout the week? Any reheating instructions? Thanks!
Ricki,
How do you get your end result to be so CREAMY?? I’ve made steel cut oats several times before (not baked) using more liquid than is called for in this recipe (with the same amount of oats), and they are always so FIRM, tenaciously keeping their shape. I want YOUR oatmeal!!
I used Bob’s Red Mill brand, if that helps. I find that baking them makes them much more creamy than on the stovetop, even with the same amount of liquid. And I think the chopped apples exude some liquid, too, which adds to the texture. Mmm–now I feel like a bowl of baked oats!! 😉
Hmm. That’s an interesting observation — CREAMIER when BAKED. I’m looking forward to trying this. I’ve baked regular oats before but was too afraid to do it with the steel cut, thinking it would just come out in one big block of oats. Thanks for the insight!
Do you soak the oats?
Hi Rhonda,
Nope! The original recipe just used regular steelcut oats. I think the baking helps them absorb more liquid. I’ve only soaked my oats for a no-cook breakfast. If you’re used to soaking, I’m sure you can, but perhaps reduce the liquid a bit?