Can I make this Gluten-Free Mixed Berry Baked Oatmeal ahead of time?

Absolutely! This baked oatmeal is perfect for meal prep. You can bake it the night before, let it cool completely, then cover and refrigerate. In the morning, simply reheat individual portions in the microwave or oven until warm.

What can I use if I don't have Kefir?

If Kefir isn't available, you can easily substitute it with an equal amount of any milk of your choice. Dairy milk, almond milk, oat milk, or soy milk will all work well and provide a delicious result.

How can I make this baked oatmeal egg-free?

To make this recipe egg-free, you can use two 'flax eggs'. To prepare a flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until it thickens. For this recipe, you would need two flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water).

Can I use fresh berries instead of frozen?

Yes, you can use fresh berries, but frozen berries are often preferred for baked oatmeal as they release their juices slowly during baking, infusing the oatmeal with more flavor and moisture. If using fresh, the baking time might be slightly reduced, and the final texture might be a little less 'saucy'.

Delicious Gluten-Free Mixed Berry Baked Oatmeal: Easy & Healthy Breakfast!

Name: Gluten-Free Mixed Berry Baked Oatmeal
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 ¾ cups gluten-free rolled oats; 1 tablespoon chia seeds (optional); ⅓ cup pure maple syrup (use 3 tablespoons for less sweet); ½ cup mashed banana (1 ripe banana); 2 large eggs; 1 ½ cups Kalona Supernatural Organic Plain Kefir* (or milk of choice); ¼ cup melted butter (½ stick); 1 teaspoon baking powder; ¼ teaspoon fine salt; 1 ½ teaspoon ground cinnamon; 1 teaspoon pure vanilla extract; 1 ½ cups frozen berries (do not thaw)

Description

A delicious and wholesome baked oatmeal recipe featuring gluten-free oats, sweet mashed banana, a hint of maple, and an abundance of mixed berries.

Ingredients

Scale

2 ¾ cups gluten-free rolled oats
1 tablespoon chia seeds (optional)
⅓ cup pure maple syrup (use 3 tablespoons for less sweet)
½ cup mashed banana (1 ripe banana)
2 large eggs
1 ½ cups Kalona Supernatural Organic Plain Kefir* (or milk of choice)
¼ cup melted butter (½ stick)
1 teaspoon baking powder
¼ teaspoon fine salt
1 ½ teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 ½ cups frozen berries (do not thaw)

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Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch (20x20 cm) baking dish or similar-sized oven-safe dish.
Step 2: In a large bowl, whisk together the maple syrup, mashed banana, eggs, Kefir (or milk of choice), melted butter, and vanilla extract until well combined.
Step 3: In a separate medium bowl, combine the gluten-free rolled oats, chia seeds (if using), baking powder, fine salt, and ground cinnamon. Stir to mix the dry ingredients evenly.
Step 4: Add the dry oat mixture to the wet ingredients and stir until just combined. Gently fold in the frozen mixed berries, distributing them throughout the mixture.
Step 5: Pour the oatmeal mixture into the prepared baking dish and spread it out evenly. Bake for 30-35 minutes, or until the top is golden brown and the oatmeal is set.
Step 6: Remove from the oven and let it cool for a few minutes before serving. Serve warm with your favorite toppings like a dollop of yogurt, extra berries, or a drizzle of maple syrup.

Notes

For an egg-free option, substitute the 2 large eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit 5 min). If you prefer a less sweet oatmeal, use 3 tablespoons of maple syrup instead of ⅓ cup. Any type of milk can be used in place of Kefir.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/8th of recipe)
Calories: 320 kcal
Sugar: 18g
Sodium: 250mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 10g
Cholesterol: 70mg

Description

Ingredients

Instructions

Notes

Nutrition

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