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!
Reader Testimonials
“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.
Step-by-step directions
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 1/2 cup serving has 2.7g net carbs.
More delicious keto “oatmeal” recipes
- Carmelitas
- Keto Breakfast Cookies
- Keto Do-si-Dos Cookies
- Butterscotch Oatmeal Bars
- Keto Breakfast Bars
Easy Keto Oatmeal Recipe
Ingredients
- 1 cup (85 g) flaked coconut, unsweetened
- 1 cup (120 g) sliced almonds
- 1/3 cup (60.67 g) Swerve Brown
- ¼ cup (59.15 g) collagen peptides
- 1 teaspoon baking powder
- ½ teaspoon (0.5 teaspoon) ground cinnamon
- ½ teaspoon (0.5 teaspoon) salt
- ½ cup (113.5 g) unsalted butter, melted
- ½ cup (119 g) 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.
Video
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I never really cared for oatmeal, but I ❤ this recipe! My second time making it tonight I added a handful of cranberries and Lilly’s chocolate chips. Can’t wait til breakfast tomorrow morning! Thank you for all you do Carolyn!
So glad you like it!
This is a great idea and I made it just like the recipe but the next time I will use half the amount of butter and half the amount of salt, and then it will be out of this world. Trust me on less butter and salt. I had butter floating in the bottom of my pan and it’s just a bit salty and I used pink salt.
Hi Maria… well most folks don’t have the issue of too salty or too much butter. So it’s personal taste and when made correctly, the butter shouldn’t be floating in the pan. Something didn’t go quite right for you although without more info, I really can’t say what.
Really, really good! Kind of surprised because anyone who has been doing low carb eating and trying recipes knows that there are a lot of misses and not so many hits out there in low carb/keto recipes. The ONLY reason I didn’t give it 5 stars is because it was really, really rich. (Maybe too much butter but that can be adjusted) I’m sooooo happy with this recipe, I think I’m going to try some more from this site!
Thanks!
Great flavor and consistency. My go to recipe from now on…..
Can you make the Keto “oatmeal” with walnuts instead of almonds?
Almonds are high in oxalates.
Thanks,
L.O.
Sure.
I made your oatmeal… It’s delicious… I was wondering… could this “oatmeal” be used for the inside of a “Raisin filled cookie”. Could I try your cut out sugar cookie recipe and use this oatmeal as the filling…? I think you should try that out for me….PLEASE….. I love ALL of your recipes. Thanks.
I’ve never heard of that… you’d need to give me an example.
Can you leave out the collagen peptides?
Please read the blog post.
This is a wonderful recipe for a cold winters morning. I have made it numerous times and have adjusted to my tastes by adding less butter and sugar. So glad to have this recipe as I miss warm oatmeal. This recipe is so much better than boring oatmeal!
I had to use what ingredients I had on hand and LOVED it! I used white egg yolk powder, salted butter and almonds were pieces. Even my picky husband liked it!!
Carolyn, this looks and sounds so good! I have to be egg free, would an egg sub work in this recipe such as a flax egg? Also, which flavor of the collagen do you use in this recipe…..unflavored or other?
Thanks, so excited to try this recipe.
Better than “regular” oatmeal!!! I can’t believe how amazing this was. I could cry, I swear! My only complaint is I didn’t discover you on YouTube sooner.
LOL! I try to get myself out there. Blame the algorithms, not me! 😉
This recipe is absolutely delicious! I cooked this in my air fryer and it turned out really well. So flavorful and rich. Will definitely make this again!
Love this, thank you! Oatmeal is one the last frontier foods I have not had a keto alternative for, to squelch cold morning cravings. This really nailed the texture and flavor, I’ll probably pulse the almond / coconut a bit more next time, but it came out great. Appreciate it!
Lisa, perhaps you are brand new to low carb or keto. You will probably want to learn how to read and understand nutrition labels to do this properly. Swerve is one of the many no carb sweetener. It is a sugar alcohol that isn’t absorbed by our bodies.
Out of this world delicious…so missed my oatmeal! Now I can enjoy whenever the urge strikes! Tastes like oatmeal and oatmeal crisp topping
How did you get the macros? The 1/3 cup of Swerve Brown is 64 carbs. That is a minimum of 8 carbs per serving. I’m wondering what I am missing.
Those 64 carbs are erythritol, which has no impact on blood glucose and doesn’t behave like a carb in our bodies. I should know, I test my blood sugar every day. Please read the nutritional disclaimer at the bottom of the post. There is one on every post. 🙂