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A piece oatmeal on a plate with jelly and peanuts

Peanut Butter Baked Oatmeal (gluten-free, dairy-free, vegan option)

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 servings
Calories 220 kcal


  • 2 cups rolled oats (certified gluten-free)
  • 1 tsp baking powder
  • 1/2 tsp cinnamon (optional)
  • 1/2 tsp salt
  • 1/4 cup coconut oil, melted (or butter)
  • 1/4 cup maple syrup or honey
  • 3/4 cup creamy peanut butter
  • 2 tsp vanilla
  • 2 eggs (or flax or chia eggs, if vegan)
  • 1 1/4 cup almond milk (or milk of choice)


  1. To begin, preheat your oven to 350 and line a 9x9 pan with parchment paper (or spray with non-stick spray).

  2. In a small mixing bowl, add your dry ingredients (oats, baking powder, cinnamon and salt) and stir together till combined.

  3. In a large mixing bowl, add your coconut oil, maple syrup and peanut butter and whisk together till smooth. Add your vanilla and eggs and whisk again till the eggs have been well incorporated. Finally, add your milk and whisk till you well combined.

  4. Pour your dry ingredients into your wet ingredients and stir together. Pour into your pan, evenly covering the bottom. Bake in the oven for 25-30 minutes, or till the top is set.

  5. Let cool, then cut into 12 servings and devour!

Recipe Notes

Stored in an airtight container in the fridge this lasts about a week.