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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Will never make oatmeal again with this amazing (almost dessert) recipe! Toss some bluberries on top or absolutely just cream. Wow, what a spectacular and easy dish!! Thank you so much!
Thanks!
Hi Carolyn,
I own two of your books, and love, love LOVE your recipes. You are my hands-down, favorite Keto Chef. TY for all the delicious meals I’ve created, thanks to your astute
combination of ingredients.
That said, I need your help with this one. I need to substitute out the hemp or chia seeds with…NO seeds! Is there a substitute you could suggest that will congeal (is that what you’re shooting for here?)
Thanks in advance, I appreciate you 🙂
Nicci
I am confused. This recipe doesn’t take any chia or hemp seeds.
The protein powder binds in this recipe.
This recipe is the bomb! It made me go to Amazon and buy Carolyn’s keto breakfast cookbook. I can’t wait to get it. Every recipe I have tried from her always comes out exactly like she says (unlike a lot of online recipes!) and they taste bette than the old high crab versions. Thank you Carolyn!
**please keep the dairy free substitution suggestions coming!
Thanks, Holly!
I have missed oatmeal, and hot cereal. This is the best I have tried. Thank you so much for the recipe. R
This was amazing!!! Everyone loved it! Not hard to make!
Thanks!
His was really good and so easy
I doubled the recipe and baked in an 8×8 dish. I mixed up the nuts by adding 1 cup sliced almonds and 1 cup total combined walnuts, pecans, Brazilian nuts and pepitas. I also added 1/4 cup flax meal and 1/4 cup hemp hearts. Added two eggs and added 1/4 cup Additional cream. I added an additional 1/4 cup collagen powder. I also replaced the serve with 1/4 tsp pure monk fruit. I mixed the butter and olive oil but added a little more than the recipe called for given but not double.
This oatmeal is so delicious, wow what a recipe. It is rich you could almost eat it as a dessert. Fantastic!
Today, my baking consisted of 3 of your recipes. Oatmeal, zucchini muffins and I am in the middle of Boston Cream Pie. My house smells amazing! Thanks for the recipes. I am loving them. Right now, I am trying to figure out what desert to take for my church on Thursday. I’m thinking the Chantilly Cake, maybe, but I might change my mind between now and Thursday!
Today is definitley an oatmeal day here in SoCal. I wish I had all the ingredients, but it’s tooooo cold to brave the weather here. Next week, when it’s in the 80’s I’ll make it!
This is really delish! When I make it again, I will only use about 1/2 of the sweetenner. I use erythritol and that could be the reason it was ultra sweet. I also used walnuts as I was out of sliced almonds and will definitely try it with the almonds next time.
This recipe would also be great as a fruit crisp topping. Gonna try that in blackberry season : )
Love this. Easy to make. Will use less sugar, butter and salt next time- personal preference. I am so glad for this. Trying the cookie next. Big thumbs up xx
I just looked up collagen peptides by following the link. On Amazon, for 12 oz., it cost $44.00 and the recipe calls for 1/4 cup of the stuff. I imagine that it works out to using the jar only 3 times. That’s a little steep for my blood. I could have oatmeal for breakfast or scallops for dinner….
LOL… no, a 1/4 cup of collagen weighs about 30 grams… so your math is not correct.
This was so delicious and the texture is right on! It took me a little time to round up the ingredients since I’m new to Keto. This hits all the notes for someone like me who has been missing oatmeal. Perfect blend of sweet with a hit of salt.
Excellent! My husband loved it and asked for more. It was so tasty and much better than regular oatmeal. However, I did have to substitute walnuts for the almonds (he can’t have) and added some hemp hearts. I’ll be making this often. Thanks, Carolyn, all your recipes are delicious!
So delicious and way more filling than ordinary oatmeal!
WOWWW….I have to say, I’m really just shocked at how delicious & traditional your keto recipes taste!!! This one was SOOO good, could be dessert! Could add SF chocolate chips, cranberries, pumpkin etc. The taste is a perfect maple brown sugar, the nuts are nuts-so they hard, not soft & chewy like oatmeal, which is to be expected. I wonder how I could make this into an “oatmeal” cookie? Maybe more collagen powder? I’m making another one of Carolyn’s recipes today. Truly the best I’ve found! Ratings/reviews and pictures are authentic….a LOT of other “popular” sites are not, sadly. I found out the hard way & through lots of research!! I trust her & her recipes with my expensive ingredients, hope for a surprisingly yummy dish or treat & TIME!!! THANK YOU for all of your efforts & patience!!