Keto oatmeal is the perfect breakfast for chilly mornings! This easy baked “oatmeal” is hearty and delicious, and doesn’t contain a single grain of oats or sugar. Best of all, it has only 2.7g of net carbs per serving!
So how long do you think it will take someone to freak out over this keto oatmeal recipe, and start yelling at me that oatmeal isn’t keto?
3…. 2…. 1….
Regular oatmeal certainly isn’t keto friendly. So it’s a good thing that this keto oatmeal recipe doesn’t contain a single flake of oats. No, not even the most minuscule amount. As with all of my keto breakfast recipes, this one is completely grain-free, gluten-free, and sugar-free.
And yet it has the perfect oatmeal-like texture and a rich, hearty maple flavor. You have to try it to believe it!
Why you will love this recipe
Oatmeal by its very definition should contain oats. But oats are quite high in carbs and not something generally recommended on a keto diet.
Still, a warm bowl of oatmeal on a chilly winter morning is hard to beat for comfort food. So I have invented my own way of making a delicious oatmeal substitute that tastes like the real deal.
I use a combination of flaked coconut and sliced almonds, ground to the size of oats. It works like a dream and it’s a trick I’ve used in other recipes as well, most notably my Keto Oatmeal Cookies. Those are a fan favorite!
If this recipe looks a little familiar to some of you, then you probably own a copy of my cookbook, Easy Keto Breakfasts. There are a lot of tasty recipes in that book, but this maple keto oatmeal is one of my favorites. It’s the ultimate breakfast comfort food!
“Oh how I love this oatmeal! I missed oatmeal more than anything when I went keto. Nothing satisfies like a bowl of hot cereal to start the day.” — Annie
“My family LOVES this “oatmeal”. My daughter just informed me that I’m going to have to make it forever now, so don’t lose the recipe! I love your ideas, thanks for sharing them with the rest of us! ❤” — Cathy
“I have made a couple of different versions of Low carb baked oatmeal. This recipe of Carolyn’s is by far the best ever!!! My daughter and granddaughter who don’t follow low carb prefer this over regular oatmeal!” — Lois
Ingredients you need
- Coconut: Use unsweetened flaked coconut, such as Let’s Do Organic. Shredded coconut doesn’t work as well, since it’s smaller to begin with. If that’s all you can find, don’t process it with the almonds. Simply add it in along with the other dry ingredients.
- Almonds: When coarsely ground, sliced almonds have a similar texture to oats. Make sure you aren’t using slivered almonds, as they are much thicker and won’t provide the same consistency.
- Brown sugar replacement: I always prefer Swerve Brown, as it tastes the most like real brown sugar. You can also use granulated erythritol and 2 teaspoons of molasses. This will add only 1g carbs per serving.
- Collagen: Collagen protein, or collagen peptides, is integral to the consistency of this keto oatmeal. It provides a thicker, gooier consistency. Unfortunately, other protein powders like whey or egg white won’t do the same thing.
- Flavoring: I really love maple extract for this baked oatmeal, but you can do other extracts as well. Try vanilla or caramel.
- Kitchen staples: Butter, heavy cream, eggs, baking powder, cinnamon, and salt.
1. Make the “oatmeal”: In a food processor, grind the coconut and almonds until they resemble flakes of oatmeal. Transfer to a large bowl.
2. Add the dry ingredients: Whisk in the sweetener, collagen, baking powder, cinnamon, and salt.
3. Stir in the wet ingredients: Add the butter, cream, egg, and maple extract and stir until well combined.
4. Bake the oatmeal: Spread the mixture in a greased 1-quart glass or ceramic baking dish and bake at 325ºF 20 to 25 minutes, until golden brown and the center is mostly set. It should jiggle just slightly when shaken. Remove and let cool 10 minutes before serving.
Recipe tips and FAQs
Creating your “oatmeal” out of coconut and almonds is the first step, but there are a few other tricks in this recipe to get that soft, gooey baked oatmeal consistency.
Use a food processor
A food processor is the best way to grind the coconut flakes and sliced almonds because you can pulse it quickly. I find that just 3 or 4 pulses are sufficient. I have tried this in my good blender and it works, but tends to get them too fine very quickly.
Use your favorite sweetener
This is a recipe that should work with just about any sweetener. That said, I’ve only used Swerve Granular and Swerve Brown, but it doesn’t rely on those for texture or consistency so it should work with what you prefer most.
Add the collagen
I know I will be asked for substitutes but I have to say, it’s a pretty critical ingredient. It aids in that gooey, creamy consistency that baked oatmeal should have. You can try other protein powders but I honestly cannot say how well they will work.
The baking dish
An important note here: ceramic and metal bake VERY differently. Metal heats up quickly and cools down quickly. Ceramic (and glass) heat up slowly and hold their heat for quite some time out of the oven.
In this case, you want a glass or ceramic baking dish that holds about 1 quart (4 cups) in volume.
Look for the jiggle
This is a recipe you definitely do not want to over-bake. So look for the jiggle in the center. You will have a beautiful golden brown top and the sides should be set. But if you shake the baking dish, the middle should still jiggle slightly.
Frequently Asked Questions
Real oatmeal, made with oats, is not appropriate for keto diets. A a bowl of cooked oatmeal has 27g of carbs and only 4g of fiber. And most people with diabetes see a significant blood sugar spike from consuming it. So you want to avoid oatmeal on keto and low carb diets.
While oats are a big no-no for keto diets, you can enjoy hot cereal that has a similar taste and texture to oatmeal. These are usually made with nuts, coconut, and seeds, and are much lower in carbs and higher in fiber.
This keto baked oatmeal has 5.2g of carbs and 2.5g of fiber. So each ½ cup serving has 2.7g net carbs.
More delicious keto “oatmeal” recipes
Easy Keto Oatmeal Recipe
- 1 cup flaked coconut unsweetened
- 1 cup sliced almonds
- ⅓ cup Swerve Brown
- ¼ cup collagen peptides
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter melted
- ½ cup heavy whipping cream
- 1 large egg
- 1 teaspoon maple extract or vanilla
- Preheat the oven to 325F and grease a 1 quart glass or ceramic baking dish.
- In a food processor, grind the coconut and almonds until they resemble flakes of oatmeal. Transfer to a large bowl.
- Whisk in the sweetener, collagen, baking powder, cinnamon, and salt. Add the butter, cream, egg, and maple extract and stir until well combined.
- Spread the mixture in the prepared baking pan and bake 20 to 25 minutes, until golden brown and the center is mostly set. It should jiggle just slightly when shaken.
- Remove and let cool 10 minutes before serving.
Jlizz Hoffman says
I made your Easy Keto Oatmeal this morning. Everyone in the house wanted oatmeal, since it was a chilly 37 degrees outside. I felt tempted to eat some, then I remembered seeing this recipe the other day. I was so excited. I realized I didn’t have the almonds, but had pecans (which happen to be my favorite nut). So I substituted pecans for the almonds. All I can say is WOW!!!! It hit the spot and then some. Even my non-keto family admitted it smelled and looked good. No I would not share!
Thanks for all your recipes and labor that you go through making so many great keto foods.
Susan Muller says
May I use regular butter minus the salt? Thanks💕
This tastes so so good! I just wish it was possible to make a smaller portion because it was nicer when it was fresh than after I put it in the fridge, and I think finishing it in one day is a bit much! I wonder whether it would help to toast the “oats” before adding them to the recipe? But an amazing recipe, I’m just waiting for the day I can make it again!
I made this for breakfast this morning and it sure hit the spot! Not possessing a food processor forced me to use my high-powered blender instead. As you mention, it did pulverize the almonds and coconut in a matter of seconds, which may have thrown off the texture a bit, but it still tasted delicious!! Used half maple and half vanilla extract and it had the perfect flavor and sweetness. I’ll definitely make this again.
This time around I did a trifecta of almond/walnut/pecan & in addition to cin. I did a teaspoon each of allspice & ‘mace'(new spice for me! Yum) Also, I baked covered for 15 & then uncovered for 10 to retain a little more moisture👍👍. Using quality butter does make an upgraded difference in flavor. This is heaven!
Pam F says
As a diabetic I am always looking for substitutes for my oatmeal breakfast and this hit the spot. The first time I made it, I found it was a little too buttery for me so the next time, I cut the butter amount in half (to 1/4 cup), reduced the cream to 1/3 cup and used 2 eggs. I don’t know if those changes are acceptable for keto diets but I sure did enjoy it. Delicious!
Michele Tomlinson says
Was craving this today… 15 degrees here! It’s delicious!!!
This noatmeal is AMAZING!!!! Dare I say it is more delicious than traditional oatmeal IMO. It does not taste like coconut at all for anyone thinking it would and it does not taste like almond either.
It is very cold and snowing here and this hits the spot I am fighting myself to not eat the entire pan! I made the recipe exactly as it is. People please read Carolyn’s blog first!
I may try to add some dark sugar free chocolate chips or maybe fresh blueberries in future batches, or maybe try some banana extract…or just leave as is. This is magic!
Carolyn thank you again for all of your creations!
Johanna Albanese says
is there any replace for collagen peptide?
Please read the Expert Tips section as I already addressed this. 🙂
You are so funny! I’m amazed at how many people NEVER read the article and judge based on a name. Then there are those that jump immediately to the recipe and ask “inane” questions that are discussed in the text! I’ll call this Noatmeal!
I must confess, my approach is to jump to the recipe and determine:
1. Do I like how it sounds, like all the ingredients
2. Do I even have all the ingredients and do you suggest replacements
3. Do I have the right baking dishes. Do I have the time necessary.
Then, if I have a question I ask.
Kelsey Nelson says
Can you leave the coconut out? Does it change the taste alot? My husband is allergic to coconut. (insert crying emoji)
Use more sliced almond in the same amount.
This recipe is A-MAZ-ING!! So delicious and satisfying. I was surprised because I don’t like shaved coconut or almonds lol but I was so desperate for an oatmeal dupe that was keto other than “noatmeal” I decided to try it and so glad I did!
Only thing I did differently was add butter extract along with the vanilla. This is going to be a keto staple in my home! Thank you for sharing!!
Great to hear!
Gina Davis says
Loved this yummy warm breakfast!
Shaun Kelly says
Just made a big batch because the first time it did not last 2 days. It was sooooo good!! Such a life saver for something different and quick for the mornings. Thank you!!
Can you make it without the collegian peptide.
YOu can but it won’t be as gooey and rich.
I didn’t want to wait to they this so I had to substitute pecans and walnuts instead of walnuts almonds as well as sugar free maple flavored syrup & coconut cream. It was still amazing! Can’t wait to try with sliced almonds. Perfect comfort breakfast for a lazy cold day in. Thank you for your recipes.
I have an abundance of shredded coconut on hand due to an ordering mix up during the pandemic. Could I use it instead of flakes? Or would the consistency be really off? Any thoughts on adding frozen berries before baking? Too much moisture? Thanks for all your delicious recipes!
Please read the blog post as I discuss what to do in this case.
Truly delicious, thank you
My husband does not like coconut. How strong of a coconut flavor does this dish have.
Not strong at all, but then… I like coconut!
Lorraine Rowe says
I learned to make the “oatmeal” in large batches and store it in the freezer – 1 cup sliced almonds & 1 Cup flaked coconut = 1 1/3 Cup after processing … this way I don’t have to drag out the food processor every time I need keto oatmeal!
We love all these delicious recipes ! Thank you !!