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
- cinnamon
- 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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Grain-free Baked Oatmeal (AIP, paleo, vegan)
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
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.
Ingredients
- 1 cup tigernut flour
- 1/2 cup tapioca starch
- 1/4 cup green banana flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- 1/2 cup coconut oil, melted
- 1/4 cup full fat, additive free coconut milk
- 1 TBSP apple cider vinegar
- 1 very ripe banana
- 1/2 cup unsweetened shredded coconut
- Handful of raisins
Instructions
- Preheat oven to 350F and grease an 8 inch baking dish or cake pan.
- To a blender, add tigernut flour, tapioca starch, green banana flour, baking soda, sea salt, cinnamon, vanilla extract, melted coconut oil, full fat coconut milk, apple cider vinegar and ripe banana and blend until smooth.
- Fold in shredded coconut.
- Pour batter into greased baking dish and top with raisins (optional)
- Bake in the middle rack of oven for 18-20 minutes.
Notes
- Allow to cool slightly before cutting into the baked oatmeal.
- Store in a sealed container on the countertop for a day or in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
Made this on Sunday and now two days later I’m making it again! So delicious! Thank you for the recipes!
Hi! I’d like to make this tomorrow. But I’m hesitant without knowing how many grams of banana to use. Or a volume. Bananas have such a wide variety of sizes and adding an extra few tablespoons of bananas could result in uncooked and gummy oatmeal. Thanks so much! 🙂
Is there a substitute for the banana ? I can’t have bananas. Thank you
Hi there, we haven’t tried any substitutions for the banana so can’t say for sure. Other mashed fruits or vegetables (like sweet potato or pumpkin puree, or applesauce) might be too wet for this recipe, and will change the flavor profile. However, we don’t recommend any changes to this flour combination, which contains green banana flour. If you’re looking for something similar, you could try the AIP Baked Pancakes
Absolutely delicious! First time followed the recipe. Second time had to make a few subs. Soooo good for make ahead breakfast.
Amazing! So happy to have another baked option to send in my partner’s lunches! They are extremely grateful for this and every of your breads and muffins and are getting through challenging workday passages when they used to undereat because of your recipes! Thank you for consistently nourishing us with your recipes!
Hi! I made this without substitution. It came very dry but tastes good. Now I eat them by adding coconut milk and warming in the imicrowave. They taste good and are very moist. More like oatmeal.Thanks for the recipe.
Simply delicious. Easy..and delicious…did I already say delicious?? Looking forward to more in the morning with some bacon and coconut yogurt for breakfast. It’s almost like having a treat! Made it exactly as directed…with raisins on top.
It’s definitely yummy, and I call it banana bread! I add wild blueberries and use all coconut milk (instead of oil) so it’sa but in the dry side but I still love it, especially because it’s so easy! Thank you!
Thank you for this recipe! This has become my go-to for breakfast meal prep. The texture is actually fluffy ANY moist without being doughy or gummy, which I find hard to come by in a lot of AIP recipes. And I feel satiated without the extra buzz from added sugar. I have made variations with dried cherries, sliced almonds, applesauce. I can’t wait to keep exploring.
What can I replace the banana flour with?
?
I haven’t tested with any alternatives so cannot recommend substitutions here
Absolutely loved this recipe! I made your maple breakfast sausages while it was baking and ate them together was delish and now I have breakfast sorted for the next few days! Thanks again Nicole 🙂
Made this tonight as prep for tomorrow morning. Mine did turn out dry like the other ladies and I figured out why, it’s over cooked. I live in Alberta which is a higher elevation so cook temperatures need to be adjusted. Even though it turned out dry it is so tasty and super addicting. I will be making this again and adjusting the cook time! Thanks again for another delicious recipe!
This turned out very dry and crumbly for me. Did I do something wrong?
I’m sorry it didn’t turn out for you. Not sure what happened. Did you make any substitutions or changes to the recipe?
No, I didn’t. The batter was so thick that I had to use my hands to squeeze and combine everything. It was the texture of a thick cookie dough if you leave the eggs out. Something must have gone wrong, because the other reviews are very good! I used Tigernuts USA flour, and my banana flour didn’t specify “green” but I don’t know how they could make ripe banana flour?
The batter should be thick but pourable and it comes together easily in the blender. Here’s a video of me making it so you can see the texture: https://www.instagram.com/p/CNfjPuxgCtA/?utm_source=ig_web_copy_link
My daughter an I made this for breakfast. We are enjoying it now with her brother. I left out the raisins and added fresh strawberries once baked. It is plenty sweet. Thanks for sharing!
So happy you enjoyed, Megan. Thanks for sharing!
So I made this and it was extremely delicious, beware. Nicole is a baking witch, it always turns out more delightful than you would have though. A friend tried it and and said “mmmuhm oats and brown sugar”. And I was like hum there are no oats and no brown sugar but okay. I served it with homemade apple butter and coconut yogurt, you should all try!
Haha Julia you’re too funny. Thanks for your review and I’m so happy you enjoyed.