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 of 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
- 1/3 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.
