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.
2pots2cook says
Oh yes ! Beautiful as usual ! 🙂
Jen says
Can you strongly taste the coconut? I am not a coconut fan…truly hate the texture as it reminds me of chewing dental floss! However this looks so good I am tempted to try it.
Carolyn says
If you use maple extract, you shouldn’t be able to taste any coconut.
Jen says
I was surprised at how good it actually is! My only question now is the best way to reheat it?
Carolyn says
Just gently in a microwave or an oven.
Donna says
I have collagen powder – is that the same as peptides? This looks so delicious – in middle of cold winter weather, would love to enjoy this weekend!
Carolyn says
Yes, that will work!
Mary Kay Layman says
Is the nutritional info include sugars, all sugars?
All sugars affect me personally. Are the carbs total count for the recipe?
Carolyn says
I am sure there are some natural sugars in this, but they’d be very very low. Yes, it’s total carb count but not including erythritol as it has no impact on blood glucose.
Roberta says
Unfortunately, we’re not all created equal: for someone erythritol does have an impact on BG 🙁 So it’s always appreciated when the nutritional infos clearly count for it, as I found in some recipes on your books and I found them really helpful. In the end, if someone’s lucky enought to can avoid counting erythritol, he/she won’t be disturbed to read a small detail more, and those who instead have troubles counting also for sweeteners would find a great help… just to say that I appreciated a lot when I found your recipes completely detailed, so thank you for the accurate work you did, and maybe ì…well, just keep it in mind for your future books 😉
Carolyn says
My recipe card has no place for erythritol on the blog so i can’t add it. However, it should be pretty easy for people to figure out based on the ingredients…
Debbie Edwards says
Can 2% milk be substitute d for the heavy whipping cream?
Carolyn says
No, it won’t be thick enough. I’m wondering why you would want to use 2% milk in a keto recipe? You’re adding several additional carbs per serving since it’s pretty high carb.
Lisa says
Could you use Nut Pods instead of HWC? It is nearly as thick as HWC, no sugar, & more importantly no dairy. Thanks for the recipe! I’m excited to divide & cook up individual servings. I’m the only fan of oatmeal in our home.
Carolyn says
You can certainly try. Or you could do coconut cream.
Kristin Maher says
Vital proteins collagen powder ok?
Carolyn says
Yes.
Kimberley Cook says
I am not a fan of almonds. If I substitute cashews or pecans, can I do that at a one-to-one ration? If not, what is the quantity I am looking for of ground nuts?
Carolyn says
I have no idea, I have not ever tried to make it that way.
Marilyn says
The overnight noatmeal i make has pecans.. Very good.. So i think it would work well on this one too.
Ida says
I love oatmeal-AND your “oatmeal” cookies. So, I must try this recipe! I like my bowl of oatmeal a little more liquidy. Add almond milk to my serving for my preferred consistency? Please advise.
Carolyn says
Honestly, you will need to experiment a bit because I haven’t tested that out. I’d say maybe replace half of the cream with that and bake a little less.
Rachel says
Is there a substitute for the coconut? I have an allergy. Thanks!
Carolyn says
You can use another cup of sliced almonds.
Kelly Bliss Grant says
I am always worrying about going over a serving size and eating too many calorie. Could I bake these in ramekins? If I split the mix into 8 servings what length of time would you suggest cooking them for? This recipe looks so delicious!!
Carolyn says
Sure! Not sure what the cooking time will be.
Ed says
The serving size is depressingly small. As tasty as this stuff is, you’ll be hard-pressed to stop at just one serving. Of course, portion-control via ramekins might work for you. At our house, on the days we make this, we eat 2 servings per person, and just factor that into the nutritional data for the day.
I’ve made portions for myself and my son; knocking off about 4-5 minutes baking time worked for us. Timed it by the degree of golden-brown, mostly. Also have pre-baked and post-baked potions in the freezer. Will try ’em next weekend and see which survived (and serves) better.
Carolyn says
Well given that a serving is over 300 calories and it’s very high fat, I feel it’s an appropriate amount. And adding cream and perhaps some breakfast meats, it makes a pretty hearty breakfast for most people on a keto diet. But to each his own.
Debbi says
hello,
I just want you to know that I really love following you and make many of your recipes… They are all so great! I am learning a whole new way of baking than what I have been used to my whole life, I’m 64. You make being Keto so enjoyable! Thank you so much for sharing all your knowledge and yummy recipes! I’m going to try this “oatmeal” recipe for sure! :o)
Andrea Burgdorf says
Will unflavored gelatin work as a substitute for the collagen peptides?
Shelly says
Carolyn, I want you to know you are my bench Mark for a good recipe that we would enjoy. I enjoy “reading “ recipes, but I always check your site to see if you made the same thing and will inevitably go with your recipe! Thank you for your knowledge.
Carolyn says
Thank you so much!
Kim says
Hey Carolyn
I hope you don’t mind, I shared your recipe on my blog, of course I credited you! I made this today and it turned out tasting fabulous. I cannot wait to eat it for breakfast tomorrow with some cream. I did try a couple of bites once it cooled off from the oven and it tasted heavenly-more like dessert than breakfast! I will probably use less sweetener next time (1/4 cup maybe) and I’m so happy to have a baked recipe to use my collagen peptides in!! Thank you so much!
Carolyn says
Thanks so much!
Peggy says
Is it possible to make this recipe dairy-free? I was wondering if I could substitute butter-flavored coconut oil for the butter, and substitute coconut cream for the heavy whipping cream?
Carolyn says
You can certainly try!
Sarah says
Can I substitute unflavored whey powder for the collagen peptides?
Carolyn says
As I make clear in the blog post, I have no idea if that will work.
Mo says
Hi, tried this recipe, used vanilla whey protein powder instead, worked just as well, the problem i have now is i can’t stop eating it.
Brenda Lebron says
I, unfortunately have nut allergies, specially almonds. I would love to try your recipes.
Rose says
Try hemp hearts..maybe soak them in milk before for about 15 min
Deb says
Wow this is amazing and a great alternative to a heavy breakfast. Delish – but I love coconut and almonds. I also crumbled a couple pecans on top of my serving. I also added half the maple extract and added vanilla since I make my own.
Sharon says
This looks good but if it does 8 servings can it be stored its only me that does keto
Carolyn says
Yup. You can refrigerate it for up to a week.
Vicki G says
This was very tasty and satisfying.
Gretchen says
Perfect for today…-9° in Northern Wisconsin.
Laura says
Can the collagen peptides be omitted? Or replaced with something else?
Carolyn says
Please read the tips section…
Deborah M Kloss says
So very good! Enjoying it for breakfast right now! Thank you for the great recipe.
Susan says
Hi Carolyn,
I would really like to try this recipe. Must the collagen peptide powder be the bovine one? Or can I use the vegetarian option? Thanks, Sue.
Carolyn says
I have never tried a vegetarian one… I’d say it’s worth a shot!
Susan Coffel says
Oatmeal in the morning is something I’ve really missed since going Keto. I made this recipe this morning, and what a yummy treat it is!
Thank you Carolyn for all your amazing recipes with so much variety..also good to know it will keep in the fridge for up to a week. But I really don’t think it will last that long before I eat it!
Lynn says
This. Is. Amazing. I used the Cinnamon Toast flavor of Keto Collagen, and it adds a nice zing to the maple extract. I never was a real fan of oatmeal, but this is decadent goodness jacked up on flavor that’ll make your tongue explode with happiness.
Carolyn says
Wow, now that’s a glowing review! 🙂
Lauren Krupa says
Have you ever used one of the flavored collagens? I’m trying to decide which flavor to buy. Or does it have to be the unflavored??
Carolyn says
Flavored would be fine.
Amy says
Do you think I could make this egg free? I’m allergic, but this recipe looks yummy!
Carolyn says
I have not tried it without eggs. I don’t think it will have the gooey consistency but you can try it. I wouldn’t bake it as long.
Evie McInnis says
Going to try this ASAP!
Carman says
I loved the flavor, added maple and banana extract as I miss my banana baked oatmeal. However, I found that the almonds were hard and took away from the oatmeal feel. Any ideas on how to soften them ?
Carolyn says
Were they sliced almonds? Like the super thin ones? because they shouldn’t be hard at all. Did you accidentally use slivered almonds?
Karen says
I don’t like the texture or flavor of Coconut but I use Coconut Oil for lots of cooking and haven’t noticed any speicific flavor at at all. Does this oatmeal have a coconut flavor? If not, I can’t wait to try it!
Carolyn says
The maple extract changes the flavor to maple!
Cheri Hillman says
Mine has been in the oven for 25 minutes and is still super goopy. Not set up at all. Not sure what I did wrong?
Carolyn says
Not sure either, without being there with you, but did you use the exact ingredients?
Linda says
Just came up on your website wanted to find a low-carb oatmeal just made your recipe oh my goodness it is wonderful it was delicious I had to taste it before I baked it . It’s even better after , thank you thank you looking forward to trying more of your recipes keep up the great work!!
Carolyn says
So glad you like it!
Dawnj says
This is fantastic tasting, Seriously have to limit to one bowl as no self discipline with this one! I am curious if I could add frozen strawberries, blueberries before baking without changing the consistency?
Carolyn says
The blueberries might work but the strawberries would get pretty mushy.
Dawnj says
Thank you for your quick response and expertise. I will add fresh fruit on top when serving. Making another double batch this week! This recipe is dear to my heart, thank you!
Jackie Post Satterly says
Oh my goodness! I’m in heaven! Thanks again Carol for a wonderful recipe!
Jan says
Carolyn you have done it again for me. I grew up eating oatmeal and have missed it so much. I made this oatmeal this morning and I can’t get over how creamy and tasty it is. I will definitely be making this again, probably every week! Thank you so much for all of your lovely recipes.
LINDA says
IS IT POSSIBLE TO FREEZE THIS?
Carolyn says
No idea, I didn’t try. I think you should experiment. 🙂
Leasa says
This was so good I almost thought I was cheating! Add this on some carb ice cream…
Julie Stoll says
I used bocha sweet and we all loved it! Thank you for your brilliance! Wish I could show you our photo♥️
Mary says
This was delicious and a great substitute for baked oatmeal. I exchanged the cream for unsweetened almond milk and added an additional egg. I also added some blueberries. I did not use any Swerve or sweetner. I didn’t find it needed it to my taste. I top with berries which is enough sweetness.
Gina Croft says
I made this oatmeal and fresh out of the oven it was delish. While it sat it became oily and so I tipped the dish and after about 20 minutes poured out a 1/4 cup of oily liquid. I followed the recipe and was wondering if anyone else experienced this and if cutting back on the butter would help.
Carolyn says
I haven’t experienced it and no one else has mentioned it… not sure!
LISA DUGGIN says
I must tell you I made this a few days ago. It is absolutely wonderful! I need to watch my blood glucose and it only raised it 2 points after 2 hours! What a gem, I was so tired of eggs every morning. I used the maple extract and I could not tell there was coconut in it. Carolyn, I would like to thank you so much for all the hard (expensive) work you do to help us figure all this stuff out. You are a God send! Blessings, Lisa
Carolyn says
So great to hear!
Eden says
This was amazing baked oatmeal… healthy but still delicious!
Natalie says
What a delicious option to regular oatmeal! I loved it baked. It was so nice & just a little crisp on top. I am going to find other ways to enjoy this!
Katie says
Love this healthy and hearty option for breakfast! Can’t wait to try this one.
Susan says
This is the third time making this delicious ‘Oatmeal’! I get up early for work, and it is so quick to heat it up in the microwave. I have it with some blueberries and full fat yoghurt. So please I found this recipe. Thanks Carolyn.
Carolyn says
So glad to hear that!
carol taylor says
Do you have to add the collegan peptides or can you make without them. thank you
Carolyn says
Please read the How To section as I already answered that.
Jodi Stephan says
So good, I had to go for seconds. I also am going to make another batch. And I think I’ll double it!
Tracy says
I made this today…holy AMAZING! My collagen is Vanilla Coconut flavor so there was plenty of sweetness, which made a 1/2 cup serving just right!
Beth says
Yummy! So excited to give this a try! Looks so delicious and tasty!
Katie says
Such a good idea! My brother does keto so I’m sure he’d love this one.
April says
I think I may have liked this even better than regular baked oatmeal!