Can I make these baked oats gluten-free?

This recipe as written is gluten-free as oats themselves are gluten-free. However, they are processed in facilities that handle other grains and there is a possibility of cross-over. You’ll want to seek out gluten-free certified oats from companies such as Bob’s Red Mill or Quaker to ensure that your baked oats are 100% gluten-free. You should also make sure that your protein powder is free of any hidden gluten ingredients.

What oats are best for baked oats?

Old fashioned rolled oats, instant or quick cooking oats are great for making blended baked oats with a cake-like texture. Steel cut oats are harder to blend into a fine flour and are generally not recommended for baked oats.

What to cook baked oats in?

Use a ramekin, baking dish or oven safe bowl. A 12 or 14-ounce ramekin (about 1-½ cups) works best and will have enough space for the baked oats to rise without spilling over the edges during baking. You can also use a shorter but wider baking dish or oven safe bowl and bake for 20-25 minutes for a cake-like texture.

Cranberry Pistachio Baked Oats

Name: Cranberry Pistachio Baked Oats
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Cuisine: American
Ingredients: Cooking Oil Spray, to grease the ramekin; 40 grams / ½ cup Old Fashioned Rolled Oats (use gluten-free oats if needed – note 1); 25 grams / ≈ ¼ cup Vanilla Protein Powder (I used PEScience Select Protein, a whey-casein blend – note 2); ½ TSP ground Cinnamon; ⅛ TSP ground Nutmeg; ⅛ TSP ground Ginger; ⅛ TSP ground Cardamom; 2 grams / ½ TSP Baking Powder; 50 grams / 3 TBLS + 1 TSP Unsweetened Apple Sauce; 40 grams / 2 TBLS + 2 TSP Liquid Egg Whites (from a carton, or use 1 whole egg); 50ml / 1.7 fluid ounces Unsweetened Almond Milk (or any plant-based or regular milk); 6 grams / ½ TBSP Brown Sugar Replacement, to taste (I used Swerve Brown Sugar – note 3); 6 grams / ½ TBSP Dried Sweetened Cranberries (or use unsweetened or naturally sweetened); 30 grams / ≈ ¼ cup fresh or frozen Raspberries; 10 grams / 2 TSP Pistachio Butter; 5 grams / ½ TBSP unsalted shelled Pistachios; To Serve (optional topping): More pistachio butter

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Make your morning delicious with these festive Cranberry Pistachio Baked Oats! They’re full of warming spices, raspberries, dried cranberries, pistachios and have a delicious creamy and nutty pistachio butter filling in the center!

Author: Lavina
Prep Time: 10
Cook Time: 25
Total Time: 35 minutes
Yield: 1 1x
Category: Breakfast
Method: Bake
Cuisine: American

Ingredients

Scale

Cooking Oil Spray, to grease the ramekin
40 grams / ½ cup Old Fashioned Rolled Oats (use gluten-free oats if needed – note 1)
25 grams / ≈ ¼ cup Vanilla Protein Powder (I used PEScience Select Protein, a whey-casein blend – note 2)
½ TSP ground Cinnamon
⅛ TSP ground Nutmeg
⅛ TSP ground Ginger
⅛ TSP ground Cardamom
2 grams / ½ TSP Baking Powder
50 grams / 3 TBLS + 1 TSP Unsweetened Apple Sauce
40 grams / 2 TBLS + 2 TSP Liquid Egg Whites (from a carton, or use 1 whole egg)
50ml / 1.7 fluid ounces Unsweetened Almond Milk (or any plant-based or regular milk)
6 grams / ½ TBSP Brown Sugar Replacement, to taste (I used Swerve Brown Sugar – note 3)
6 grams / ½ TBSP Dried Sweetened Cranberries (or use unsweetened or naturally sweetened)
30 grams / ≈ ¼ cup fresh or frozen Raspberries
10 grams / 2 TSP Pistachio Butter
5 grams / ½ TBSP unsalted shelled Pistachios
To Serve (optional topping): More pistachio butter

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Instructions

Prep: Lightly spray a 12 or 14-ounce (12cm – about 1-½ cups) ramekin oven-safe bowl or small baking dish with cooking oil spray. Use your fingers or a pastry brush to coat the inside.
Combine the dry ingredients: Use a mini blender (such as Nutribullet, Blend Jet or a small food processor) to blend the oats into a fine oat flour. Transfer to a medium bowl and add the vanilla protein powder, ground cinnamon, nutmeg, ginger, cardamom and baking powder. Mix well to combine.
Add the wet ingredients: Add the unsweetened apple sauce, liquid egg whites, unsweetened almond milk and brown sugar replacement. Mix until combined well.
Add the mix-ins: Stir in most of the dried cranberries and raspberries (reserve a few pieces of each for the topping).
Assemble and preheat oven: Pour most of the batter into the prepared ramekin. Add the pistachio butter in the center and cover with the remaining batter. Place in the fridge for 5-10 minutes or let it sit for 10-15 minutes on the counter. This will allow the oats to absorb some of the liquid and the batter to set. Meanwhile, preheat oven to 180°C / 356°F / Gas Mark 4. Remove the assembled baked oats from fridge and top with pistachios and the reserved dried cranberries and raspberries.
Bake: Bake on the 2nd rack from the top of the oven (note 4) for 25-30 minutes or until the baked oats have risen and the edges have pulled away from the side of the ramekin. Transfer to a wire cooling rack and allow to cool for 5-10 minutes.
Serve: Top with more pistachio butter if desired and enjoy while warm! Or cool completely before wrapping tightly with a sheet of aluminum foil or cling wrap and storing in the fridge. Consume within 3-4 days.

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Notes

Old Fashioned Rolled Oats. Use store-bought or homemade oat flour instead for convenience if preferred.
Vanilla Protein Powder. I used PEScience Snickerdoodle Select Gourmet Vanilla Protein, which is a whey-casein protein powder blend. Either a whey-casein, casein, pure whey, or plant-based protein will work for these baked oats. If using a plant-based protein powder, you will need to add 1-2 tablespoons more milk as vegan proteins absorb more liquid than other types of protein powders. If using an unflavored protein powder, add ¼ teaspoon vanilla extract and add more sweetener to taste to yield a similar flavor. If omitting the protein powder, add ¼ vanilla extract and use more sweetener to taste. If you’d like to add extra natural protein, you can stir in some smooth almond butter or peanut butter into the oats base when adding the wet ingredients.
Brown Sugar Replacement. I use Swerve Brown Sugar which is a sugar-free and calorie-free sweetener made from erythritol. Alternatively, use any other type of sugar-free granulated sweetener made from monkfruit, stevia, allulose, etc. You could also use regular granulated brown, white or coconut sugar. A natural liquid sweetener like honey, maple syrup, date syrup or agave syrup would also work. Adjust the amount to taste.
Baking time and oven placement. If your oven is small, bake on the center rack for 25-30 minutes for a cake-like texture. If you have a medium to large sized oven, bake on the 2nd rack from the top as indicated in the recipe instructions. It will ensure that the baked oats will be fully cooked within 25-27 minutes. Do not bake for longer than 30 minutes – this could result in a dryer texture. If you prefer your baked oats to have a gooey center but firm exterior, bake for 15-20 minutes.
Meal prep. Multiply the recipe ingredients amounts by the number of servings you would like to make. Tip: Use the ‘2x’ or ‘3x’ button at the top of the recipe card if you want to make 2 or 3 servings respectively. Mix all the dry ingredients in a large bowl. Then stir in the wet ingredients before folding in the mix-ins. Assemble as indicated in ramekins, baking dishes or oven-safe bowls and bake. Once completely cool, wrap each ramekin tightly in a sheet of aluminum foil or cling wrap. Store in the fridge and enjoy within 3-4 days. When ready to eat, reheat on high in the microwave for 1 minute or until warm throughout.
To freeze. Once completely cool, run a knife along the edges to release the baked oats from the ramekin. Wrap with cling wrap or a small sheet of aluminum foil and place in a freezer-friendly airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave until warm throughout.
Nutritional information. Nutritional information provided is for the baked oats and does not include the optional pistachio butter for topping.
See the ‘Variations’ section above in the post if you would like to customize these baked oats.