The perfect keto breakfast for chilly mornings! This baked keto oatmeal is hearty and delicious, and doesn’t contain a single grain of oats. Sugar-free!
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….
No, oatmeal certainly isn’t keto friendly. So it’s a good think that this Keto Baked Oatmeal 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.
How can a baked oatmeal recipe not contain any oats? Oh a little bit of keto magic! Read on and find out.
Grain-free oatmeal really is a thing!
Yes, okay so 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.
Honestly, if I served you this keto oatmeal without telling you that it contained no oats, you’d never know the difference.
The secret is a combo 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!
Easy Keto Breakfasts
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 lots of tasty (and easy!) recipes in that book, but I will admit that this keto maple oatmeal is one of my favorites. I have often looked at baked oatmeal recipes from other bloggers and wished I could indulge. It’s the ultimate breakfast comfort food.
So I decided I needed to create a recipe for my breakfast cookbook. I wasn’t sure I could get the texture right but I have to say, it surpassed even my own expectations. And I have high expectations!
Be sure to check out Easy Keto Breakfasts on Amazon or at Barnes & Noble for this and other great recipes.
Tips for Baked Keto Oatmeal
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. Here are my best tips for getting it right.
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.
Add extract or flavoring
Maple and oatmeal are a match made in heaven so that’s my go-to for a recipe like this. But you could simply use vanilla, almond, or even caramel.
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.
When a recipe states “baking dish”, it usually means ceramic or glass. When a recipe states “baking pan”, it means metal. Something to keep in mind as you read recipes!
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.
And that, my friends, is how you make delicious Baked Keto Oatmeal. Ready to give it a try for yourself?
More delicious keto “oatmeal” recipes
- Keto Carmelitas
- Keto Maple Oatmeal Breakfast Cookies
- Keto Do-si-Dos Cookies
- Keto Butterscotch Oatmeal Bars
- Grain Free Overnight Oats
- Pumpkin No-oatmeal
Baked Keto Oatmeal
Ingredients
- 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
Instructions
- 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.
Ruth says
I’m a lazy cook living alone, so I just put all the ingredients in my food processor and voila! it’s done within 2-3 minutes. Love the taste and when serving to sick family , they loved it too and they are very picky eaters. Thank you for this yummy recipe. RB
Kelli says
Would shredded coconut work in place of flaked? Some things are hard to find these days.
Carolyn says
It can work but… don’t process it along with the almonds since it’s already finely chopped. Add it in after.
Beth says
I made this for breakfast at church yesterday. It was a huge hit. Several people wanted the recipe. They couldn’t believe there was no oatmeal in it. So very tasty.
Alison says
I can’t eat beef or beef products, so I tried marine collagen, and it worked great!
mike says
I made a 2 serving batch. I scaled back every ingredient except the egg, I used the whole thing. I also didn’t have collagen peptides. I assumed it thickened up the texture so I replaced it 1:1 with chia seeds and added a 1/4 teaspoon of xanthan gum. I topped it with a little heavy cream and a tiny bit of Walden farms syrup. Absolutely delish!! Warm & comforting.
Vickie says
I made a chocolate peanut butter version and my daughter loves it! Maybe next I’ll try cranberry white chocolate! Thanks for another great recipe!
Rosemary Hearn says
I have missed oatmeal for my breakfast since being diagnosed as diabetic. Wow, your Oatmeal recipe is so good. Had to go back for 2nds. Added a little unflavored almond milk to have with this. Yum!
Carolyn says
I am so glad to hear it!
Misty says
Tried this today and it’s so delicious! If I could give it 10 stars, I would!
Linda Bailey says
What brand collagen peptides do YOU use? I’d like to know so I don’t need to wade through all the offerings online. This “oatmeal” looks wonderful and it is oatmeal weather here in Minnesota. 🙂
Carolyn says
Mostly I use Perfect Keto. They are pricy but it has very clean ingredients (and their salted caramel is a bit of an obsession, I have some every day!). If you use code ALLDAYIDREAM20 you can get 20% off your entire order.
Helen says
Hi. Can you use Collagen Hydrolysate instead of the collagen peptides?
Carolyn says
Yes, it’s basically the same thing.
Miriah Baxter says
Hi Carolyn,
You showed us how to watch for whether a recipe asks for a pan or dish. But then in the actual recipe itself you said put the ‘oatmeal’ in a pan to bake! Didn’t you mean a ceramic dish?
Carolyn says
The very first step is where it’s specified and it’s pretty clear on glass/ceramic! 🙂
Holly says
Any idea if there is a suggestion for a suitable dairy-free stand in for the cream here? Thanks and Happy New Year!
Carolyn says
Sure, coconut cream always works.
Darlene says
I was wondering if leftovers can be refrigerated and used the next day? I would be the only one eating this, so with 8 servings it would last a few days. Saw the response where someone cooked it in individual servings, I will try this as well. But also curious if heating it up the next day would work.
Carolyn says
Yes yes yes! It’s delicious warmed up and it lasts about 5 days in the fridge.
Cindy says
Is there a substitute for collagen peptides? I have a condition where collagen exacerbates my condition. Thx
Carolyn says
There isn’t a good sub. You can skip it, but it may not quite have the same consistency.
Krista says
Holy cow. This is good. REALLY REALLY GOOD!!! It’s one of those dangerously good recipes that I can easily overeat because I keep going back for more!
Marilyn says
Hi there,
Is the collagen peptides required? Can it be substituted with anything?
Carolyn says
No subs. You can skip it but the texture won’t be the same.
CG says
Due to medical reasons I cannot have collagen. Is there something I can replace with? Thanks!
Carolyn says
There are no subs. You can skip it but it won’t be the same.
Francine says
Can this be made in an instant pot?
Carolyn says
I haven’t tried.
Cindy says
Hi, I love this recipe and have made it multiple times. Fantastic breakfast and keeps me full for several hours. I wanted to tell how I fix it now in case someone else wants to try it. Since it makes 8 servings, I mix it up and then fill 8 individual silicone cupcake liners – bakes perfectly and portion control all in one.
Love all of your recipes and videos – I am diabetic and never have to worry about any of your recipes spiking my blood sugar. Keep up the good work – I really appreciate all that you do for us.
Carolyn says
Thanks, Cindy!
Kelli says
How long did you bake the “muffins” ? Sounds perfect for portion control!
Deborah M Kloss says
Just made this for breakfast. I topped mine with a spoonful of the cranberry sauce….it was divine! Both recipes are favorites!