Breakfast Oatmeal Bake

One of the world's greatest warm, satisfying breakfasts!  It's very convenient: you make one batch and then you have breakfast for the week.  It is a balanced breakfast of protein, carbohydrates and healthy fats.  And best of all, this recipe can be modified in lots of different ways to suit your tastes and the ingredients you have.



  • 3 cups buttermilk
  • 2 3/4 cups gluten free oats
  • 4 eggs
  • 1/4 cup melted butter
  • 2 T maple syrup
  • 1 T vanilla extract
  • 1 tsp cinnamon powder
  • 1 tsp salt
  • 3/4 cup raisins
  • 1/2 cup chopped hazelnuts


Soak oats overnight in buttermilk in a covered bowl.


Next Day:

  1. Preheat oven to 350 degrees F
  2. Butter/oil an 8 x 11 baking pan
  3. In a large bowl, whisk together the eggs, butter, syrup, vanilla, cinnamon and salt. 
  4. Stir in the soaked oats with the raisins, and hazelnuts. 
  5. Spread evenly in the pan and bake for 30-40 minutes until firm.
  6. Cool and serve with extra butter.

Keeps refrigerated up to 1 week.

NOTE: You can add whatever you want to this recipe in terms of fillings.  You can swap the hazelnuts for another nut and/or swap out the fruit.  This raisin-hazelnut version just happens to be one of my favorites.  Get creative! 


Recipe modified from ยฉ Myra Kornfeld.  Author of The Healthy Hedonist, The Hedonist Holidays, and The Voluptutous Vegan.




Katie Dawn Habib

Katie Dawn Habib is a Holistic Nutrition Coach with a M.S. in Nutrition and Integrative Health. By combining her nutrition knowledge with a love of writing, Katie created her own website, The Hungry Gypsy, where she talks about food, nutrition, wellness and travel. On her site you can also find information about her nutrition coaching practice and join in on the conversations. Katie would like to contribute in some small way to global healing and help her clients and readers feel inspired.