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Coconut Flour Baked “Oatmeal” {vegan, oil-free, grain-free}

Coconut flour baked “oatmeal”  is a hearty breakfast porridge made without grains ! It is also vegan, gluten-free, oil-free and nut-free.

coconut flour baked porridge in a square metal baking pan, topped with cranberries and various seeds

Healthy Baked Porridge, Made without Grains

This cozy breakfast bake has magical powers.

It has the ability to make you feel warm, cozy and spoiled as you eat it (perfect for a lazy, chilly Sunday morning) yet leaves you feeling energized, satisfied, and ready to tackle the day (e.g., running with friends, biking with the kids, or attacking that looming mountain of laundry).

Further, while this casserole is reminiscent of baked oatmeal (which is typically bound with eggs), it is grain-free, vegan, gluten-free and high in protein.

If that’s not magic, what is?

(Umm…did I mention how quick and easy it is, too?)

close-up of coconut flour baked porridge in a metal baking dish

 

Ingredients for Coconut Flour Baked “Oatmeal”

The enchantment from this porridge stems from a short list of power ingredients:

  • coconut flour
  • ripe bananas
  • coconut sugar
  • flaxseed meal
  • coconut milk

When combined, and then baked, these humble ingredients produce an irresistible breakfast or brunch dish that is slightly soft and pudding-like while still warm, but can be cut into bars once completely cooled and chilled.

I’ve added dried fruit and an assortment of seeds, but you can add up to a cup of fresh berries (e.g., blueberries or raspberries), additional diced firm-ripe bananas or diced mango.

Now, please excuse me, I have more fluff reading to savor before heading out for a run. Enjoy!

 

chilled and cut bar of coconut flour baked porridge

If you like this recipe, you may also like these:

  1. Blueberry Baked Porridge (vegan, keto option)
  2. Keto Vegan “Overnight Oats” {4 ingredients, grain-free}
  3. Vegan Keto Coconut Flax Porridge {2-Ingredients}
  4. 3-Ingredient Coconut Flour Hunger Buster {vegan, keto}
  5. Instant Coconut Hot Cereal {Vegan, Keto, 3 Ingredients}
  6. Coconut Flour Cauliflower Bread (vegan, keto)

 

Yield: 9 servings

Grain-Free Baked "Oatmeal" {vegan, oil-free, gluten-free}

coconut flour baked porridge in a square metal baking pan, topped with cranberries and various seeds

Grain-Free Baked "Oatmeal" made with Coconut Flour! Its is naturally vegan, gluten-free, oil-free and nut-free.

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 2 cups water
  • 1/2 cup coconut milk (full-fat, well-stirred)
  • 1 cup mashed very ripe banana
  • 6 tbsp ground flax seeds (flaxseed meal)
  • 1/2 cup coconut flour
  • 1/3 cup coconut sugar or natural cane sugar
  • 2 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • 2 tsp baking powder
  • 1-1/2 cups blueberries
  • Optional: 1 cup of fresh fruit or 1/3 cup dried fruit
  • Optional: 3 to 4 tbsp seeds or chopped nuts

Instructions

  1. Preheat oven to 375°F; Grease a 9-inch (23 cm) square metal baking pan with coconut oil
  2. In a large bowl, whisk together coconut milk, water, banana, flax seeds, coconut flour, coconut sugar, vanilla and salt until blended. Let stand for 10 minutes to thicken. Stir in baking powder until well blended; gently fold in fruit, if using,
  3. Spread mixture evenly into prepared pan. Sprinkle with seeds or nuts, if using.
  4. Bake in preheated oven for 50 to 55 minutes or until set at the center and golden. Let cool on a wire rack for 10 minutes. Cut into servings and serve warm.
  5. (Alternatively, cool completely, cut into bars or squares, and store in an airtight container in the refrigerator until ready to eat. Serve cold, room temp, or rewarm in microwave for 10 to 15 seconds).

Nutrition Information

Serving Size

1/9 of recipe

Amount Per Serving Calories 159Total Fat 5.9gSaturated Fat 3.9gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 55mgCarbohydrates 23.2gFiber 8.2gSugar 10.8gProtein 3.7g

Did you make this recipe?

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Sheri M

Wednesday 26th of March 2014

Yummm Pummmpkinnn! I didn't think about trying that. Thank you for the suggestions! We will try them out and let you know how it goes. :) Thanks!!

Sheri M

Wednesday 26th of March 2014

Hi Camilla, That sounds really good. I'm always looking for something new for breakfast. With my kiddos having a banana allergy, do you know if subbing applesauce will work just as well?

Camilla

Wednesday 26th of March 2014

Hi Sheri! I have not tried it, but I think applesauce would work just fine. Same, too, for unsweetened pumpkin (you might want to add a touch more sweetness for both, since the banana adds sweetness, too). :)

Raven G

Monday 24th of March 2014

Wow, this looks really good. I think I'll make it with some added blueberries. I already have the coconut flour. Could I use almond milk instead of coconut milk?

Camilla

Monday 24th of March 2014

Hi Raven, You need the extra fat from the coconut milk here, so if you are going to use almond milk (which is really low in fat), cut back on the milk by 1 or 2 tbsp and replace it with 1 or 2 tbsp fat (e.g., melted coconut oil, olive oil, etc).

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