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
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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. 🙂
I made this today and added about a half can of pumpkin and teaspoon of pumpkin pie spice. it was awesome 👌. After the original bake time of 20 minutes I had to go another 25 and upped the temperature to 350. Probably because of the pumpkin puree. It was a great fall treat. My daycare kids even liked it!
Oh my gosh this was so good. I did add hemp seeds to mine. And poured a little heavy cream on top for serving. Thank you for such a yummy dish
DO YOU HAVE A SPECIFIC BRAND OF COLLAGEN PEPTIDES THAT YOU USE?
I love Perfect Keto. It’s pricy but there’s almost always a sale (and you can use my code, ALLDAYIDREAM20, any time for 20% off your order).
https://bit.ly/2PWPQlu
Hi! Can I sub the collagen peptide with anything else, as I cannot have it? Thank you.
You can try whey protein but it’s going to change the consistency a lot.
Just made this, it’s delicious and easy to make. Everyone needs to try this!
This recipe knocks it out of the park. We loved oatmeal and this really gave us that perfect texture and taste. I will say there was an issue where the middle was way too liquidy even though I cooked another 12 minutes over the recommended time. It started to turn black, so I took it out. the edges were cooked perfectly. maybe it needed to be a shallower quart dish?
I just made it this morning and used a 9×9 glass casserole dish. I also had to cook it longer but only a few extra minutes. I think total time was about 27 or 28 minutes. I left it sit for 10 minutes after which the consistency seemed perfect. I think the only thing I’d do differently is use a few tablespoons less butter. Otherwise it came out great.
The best!!
Collagen is by scoops on the packaging. 🙁 How many grams does 1/4 cup weigh? I want to buy some of their “sticks” to see if I like this, rather than by a whole container.
Use the metric conversion button on the recipe… it will do all the work for you!
AWESOME!!! Never even knew that was an option. Saves me a lot of time because I usually convert things to grams for weight.
just made this and waiting for it to cool so I can put it away for meal prep. but first I’m gonna get a sample…. 😁
I’ve been eyeing this recipe up for a while and finally got to it today – it tasted like I was having dessert for breakfast! Subbed in sugar free maple syrup for the sweetener.
My only complaint is it was difficult to stop at just one serve.
Made it this morning and it’s SO good! I didn’t have Swerve so used 1/2 the amount of that using regular brown sugar. Also my almonds were whole but I pulsed them up first before adding the coconut and it worked great. I was dieing without my oatmeal. Thank you from the bottom of my heart ❤️
This is one of my favorite recipes … keto or not! I will mix up 3-4 “batches” of the dried ingredients at a time, and store them in separate containers, so that when I am ready to make one, I pull out one container, add the “wet” ingredients, mix and bake. I’ve had this for breakfast, a snack, and even dinner on crazy days. So easy and SO Flavorful! Another win for you Carolyn! Thanks for all you do.
can you make in cupcake pan
Do you use flavored Collagen or unflavored? I have unflavored collagen that I had planned to mix into beverages, but it made everything taste like what I imagine a dog’s rawhide bone to taste like! Will it still have that flavor if I use it in your recipe? Looking forward to trying this! TIA!
The flavor of the oatmeal should overpower that flavor.
Thank you Carolyn! Can’t wait to make this recipe!
I only had chocolate collagen which I used. I used to make chocolate oatmeal all the time back in the day beside td2 (chocoholic here). was delicious. to much coconut for me though. I’ll cut that in half next time. I’m not much of a coconut eater.
Try using more sliced almonds instead of the coconut.
One word: Delicious
Wholly Molly Carolyn!! Just made some oatmeal and it is so delicious, so much flavor going on there!! Thank you, thank you!!
I’m lovin’ the recipes I’ve tried so far and I’ve only just begun!!
Unbelievably tasty!!