breakfast, Gluten Free, Recipes

Baked Cinnamon Oatmeal

This dish is perfect for crisp, cool mornings when you want something hot and nourishing  for breakfast. I love oatmeal, but it often leaves me feeling hungry an hour after I eat it. This baked oatmeal provides all the deliciousness of oatmeal with extra protein from milk and eggs. Since this dish is already flavored with cinnamon and vanilla, and lightly sweetened with brown sugar, you can eat as is. I personally like to pour a little milk over top.  Another option is to omit the brown sugar from the recipe and serve with maple syrup.

For extra protein and some healthy omega-3s, sprinkle a few chopped walnuts on top. Enjoy!



  • 2 Large Eggs
  • 1.5 cups low fat milk (unsweetened soy or cow’s milk)
  • 1.5 tsp vanilla
  • 1.5  tsp cinnamon
  • 1/4 tsp salt
  • 1.5  tsp baking powder
  • 2.5 cups gluten free oats
  • 1/4 cup ground flaxseed
  • 1/3 cup brown sugar plus 3TB for sprinkling on top
  • 3 TB butter of butter spread (I like Brummel & Brown or Smart Balance)


Pre-heat oven to 350 degrees. Spray 2 quart baking dish* with non-stick cooking spray.      In a 2 quart baking dish, whisk together eggs, milk, vanilla, cinnamon, salt, and baking powder.  Add the rest of the dry ingredients, mixing until combined. Bake uncovered at 350 for 35-45 minutes or until set in the middle. Serve warm with milk.

OPTIONAL STEP: Once oatmeal is set in the middle, turn oven on to broil. Melt 3 TB butter with 3TB brown sugar in microwave. Pour over baked oatmeal. Broil for 2-5 minutes until top is crispy and golden. Check oatmeal at least every minute. Keep you eyes on the oatmeal for this step as it is very easy to burn food on broil settings. =)

*Can also cook in a deep dish pie plate or loaf pan. Adjust baking time for pan depth. The shallower pans will take less time to bake.

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