This Grain-free Baked Oatmeal is AIP, paleo and vegan and contains no oats or added sugars beyond fruit! It comes together quickly in the blender and is light, fluffy and delicious.
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Here’s what you need for this Grain-free Baked Oatmeal:
- 1 very ripe banana
- tigernut flour
- tapioca starch
- green banana flour
- pure vanilla extract
- baking soda
- coconut oil, melted
- full fat, additive free coconut milk
- sea salt
- apple cider vinegar
- unsweetened shredded coconut
- raisins – ensure they don’t contain sunflower or other seed oils
To make this dish, simply combine all ingredients besides the shredded coconut and raisins into a high powered blender and blend until smooth. Fold in the coconut flakes and pour the batter into a greased baking dish. Sprinkle raisins on top and bake. That’s it!
FAQs for this Baked Oatmeal dish:
Can I substitute any of the flours?
I haven’t tested this recipe with any other combination of flours so cannot guarantee results with any swaps. The combination of the sweet tigernut flour with the green banana flour really provides the ideal texture and flavor here so if you can eat these foods, I would recommend waiting to make this until you can source the ingredients. For folks who cannot tolerate tigernut but who eat nuts or have reintroduced nuts into their diets, almond flour is the best substitute for tigernut flour but again, I have not tried this in this recipe.
How do you store this?
You can store in a sealed container at room temperature for 1 day or in the fridge for 3-5 days. I recommend reheating before serving for the best texture.
What can you serve this with?
You can serve this baked oatmeal with a dollop of unsweetened coconut yogurt, whipped coconut cream, a protein of your choice and some fresh fruit. I like to eat this with a side of protein like bacon and fresh fruit for a delicious weekend brunch.
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