Finding easy gluten-free breakfast options can be tricky but I’ve been making these gluten-free vegan baked oats for ages now and they work a treat.
One batch can last a few days and they’re toddler friendly too! My son has a dairy and egg allergy and these baked oats work perfectly for his breakfast too: they’re great finger foods! Either eat as a slice or in finger-shaped bars. I find they work really well when topped with dairy-free yogurt.
The beauty of these summer fruit gluten and dairy-free baked oats is that you can use whatever fruit you have lying around along with any dairy-free milk of your choice too. Because some of my readers follow specific diets I’ve also outlined below how to adapt the recipe to a low FODMAP diet and a low residue diet but if these don’t apply to you, just scroll down for the recipe.
How to make low residue gluten-free baked oats
If you’re on the low residue diet, use extra fine oats (like the ready made Ready Brek kind) because they’re suitable for those on the low residue diet. Banana is safe on the low residue diet, as is lots of cooked peeled fruit (since you’re baking the oats they’ll be lovely and soft): but things like stewed apple, cooked peaches and pears can be used instead of strawberries.
How to make low FODMAP summer fruit baked oats
Most of this recipe is already low FODMAP friendly. if you use regular oats, up to 60g is low FODMAP friendly. You can use the whole banana if it’s unripe as an unripe banana is considered low FODMAP friendly. If you use a softer, mashed ripe banana you can still use 1/3 of a ripe banana and just use slightly more dairy-free milk to soften the oats. There are lots of summer fruits that are low FODMAP such as blueberries, strawberries, papaya, and kiwi.
- 200ml of dairy-free milk
- 1 cup/340g of oats
- 1 mashed banana
- A handful of summer fruits (I use strawberries and mango but the beauty of this recipe is you can just use whatever recipe you have to hand).
- A tablespoon of peanut butter
- Pour oats into a measuring bowl.
- Mash banana and add to the oats.
- Pour in milk and milk oats, mashed banana, and milk together until oats are coated.
- Chop and peel your fruit and mix into the bowl.
- Transfer mixture to a baking dish. Spread mixture and smooth it to ensure it covers the baking dish.
- Drizzle over peanut butter
- Cook for around 20 minutes or until brown.
- When cooked, leave to cool then slice into squares or fingers. Store in a airtight container for 2-3 days. Serve alone or with dairy-free yoghurt.