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Almond Breeze Oatmeal Breakfast Bake (Gluten Free)

Good morning! New recipe for you guys today – a gluten free & dairy free Oatmeal Breakfast Bake made with Almond Breeze & almond flour!

oatmeal breakfast bake

I’ve been getting more requests for gluten free friendly recipes lately, so I figured a gluten free breakfast bread/casserole would be something you all would enjoy. If you want to keep this recipe gluten free, make sure to get GF certified oats – they’re naturally gluten free but often contaminated in processing.

For this recipe, I decided to try out this fun new almond coconut milk from Almond Breeze – as the name indicates, it’s a mix of almond milk and coconut milk. Cool, huh? I bet it would be good in coffee, too…

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The breakfast bake came out delicious – and the recipe is super quick and easy. Enjoy it!

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Oatmeal Breakfast Bake (gluten & dairy free)

Makes 8 servings

This simple, nutritious recipe serves as a great breakfast or snack. Great for a group brunch, too! Enjoy plain or topped with yogurt or fresh fruit.

Ingredients:

Dry:

  • 1 cup almond flour/meal, packed
  • 2 cups oats (make sure they are GF certified if you need this recipe to stay GF)
  • 1/3 cup ground flaxseed
  • 1/3 cup sugar
  • 2 Tbsp. cinnamon
  • 1 tsp. baking powder

Wet:

  • 2 very ripe bananas, mashed
  • 3 eggs, beaten
  • 1 cup Almond Breeze almond coconut milk
  • 1 tsp. vanilla extract

Instructions:

Preheat oven to 375.

1) In a large bowl, mix dry ingredients.

2) In a separate bowl, mash bananas. Beat in eggs with bananas, then add almond coconut milk and vanilla extract and mix. Add wet ingredients to dry, stirring gently until mixed.

3) Coat a baking dish (mine is 9×13 and about 1 inch deep) with cooking spray; pour in batter.

4) Bake for 20 minutes; fork check to test doneness. Serve warm.

Nutrition Facts when divided into 8 servings: 295 kcals, 13.6 g fat (1.8g saturated, 2.4g polyunsaturated, 1.7g monounsaturated), 100g sodium, 36g carbs, 7g fiber, 14g sugar, 10g protein

Enjoy!

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I tried a piece immediately, obviously, and the bread is chewy and moist with great flavor. I’m happy to have this on hand to enjoy the rest of the week! Matt and I both had some for breakfast this morning – his with coffee, mine with Greek yogurt!

What’s your go-to breakfast recipe as of late? I’m also still obsessed with my High Protein & Flour Free Breakfast Pancake!

p.s. Thank you so much for all the kind words on yesterday’s announcement about my new nutrition counseling private practice! Your support means a lot to me and I’m thrilled to finally be done with school and internships and hitting the ground running. I’ll be sure to keep you guys updated on how things are going!

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     This post is sponsored by Almond Breeze.

Comments

  1. 1

    hmm the bar looks good! It’s a great go to snack :-)

  2. 2

    I love ( really love oatmeal).. It is my go to meal daily either in over nite form or mixin on the stove( no shortcuts for my fav. Meal).
    I do have a question, what can I substitute fot bananas? I cannot eat these ( just do not like)….
    Thank-you for the advice/info.
    I am sooo happy for you and passing that huge test! Awesome. Best of luck on your future endeavors and the business. I feel you will do well-I luv your blog and what you have done for me ( better eating in my home-and the help with my running-first 13.1 last year! Yeah!).
    I make and have on hand ( freeze many of your “snacks”). Thank-you for your help!
    I plan to make this dish and freeze-so any help with this is most appreciative.

    • 3

      Thanks, C., for reading and for such a sweet comment! I’d recommend using applesauce instead of bananas – that should work well! I’d say use about 3/4 cup unsweetened applesauce.

  3. 4

    Would this work with unsweetened vanilla almond milk instead of almond/coconut?

  4. 6

    Yum, awesome recipe Anne. I love baking with almond flour/meal. Wonder if honey or maple syrup could replace the sugar?

  5. 8

    Yum! I’m already thinking of how I could add strawberries to this for some extra flavor! :)

  6. 9
    Janet Knowlton says:

    I recently substituted sugar with maple syrup in banana bread and I have to say it was too soggy. I used 1/2 cup of maple syrup to replace 1 cup of sugar. Next time I would even cut the syrup in half so be careful and use less than you think and keep tasting!

    • 10

      You can easily replace sugar with liquid sweeteners such as honey, agave or maple syrup. Use 2/3c for every 1c sugar. Reduce your liquid as well, by a couple tablespoons. If the recipe calls for 1/2c of liquid, I do 1/3c. In addition add a little baking soda to minimize the acid of the honey and assist in leavening. I usually add 1/8t of baking soda or 1/4t baking powder for every 1c liquid sweetener added I add. Best of wishes in your endeavors.

  7. 11

    Thank you for this recipe! I’m going to try adding some dried fruit and nuts :)

  8. 12

    i’m obsessed with that almond-coconut milk blend. obsessed!! this recipe looks great

  9. 13

    I have never tried the almond-coconut blend milk… maybe I will have to.

  10. 14
    Elizabeth says:

    I was looking for a healthy baking recipe and just happened to find this one on Wednesday, so I made it lol. I used unsweetened almond coconut milk not sweetened though. They are very tasty. I did give a bar to my friend to try and she didn’t like the “soggy cake” texture, I liked it – it was like really over cooked/dry oatmeal. The flavor was almost identical to the oatmeal I usually make because I always put flax/ bananas / and cinnamon in mine. I like how quick and easy it is to grab one and head out the door! Thanks Anne!

  11. 16

    This was so good! I was really surprised at how light and almost souffle-like the bread became. I guess that was all the eggs. Thanks for sharing. :)

  12. 18
    Healthy Eater says:

    Look tasty, healthy, and awesome!

  13. 19

    Delicious! Do you think brown sugar would be good in place of white?

  14. 21

    This breakfast bake sounds so good Anne! Thanks for sharing the recipe.

  15. 22
    Elizabeth Macaulay says:

    I’ve made the breakfast bars several times my last batch I added 1/4c of unsweetened coconut. Was a huge thumbs up with my 5yr old niece who is picker eater and impossible to get her to eat breakfast. Thanks for the great recipe!

  16. 24

    Hi Anne,

    I would like to make this but I don’t want to use oats. Do you know if there is something I could substitute for oats. Quinoa maybe?

Trackbacks

  1. [...] asked me to focus on a breakfast recipe so I decided to make Anne P’s oatmeal bake. (I make it with the following changes: I used 1 real egg and 2 “flax eggs” and I also [...]

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