How To Clean Baked Oatmeal

If you don’t use a basting agent, the resulting baste will run.

When you’re baking a cake, it’s important to bake your oatmeal on an oven-safe surface. And it’s important to use a spatula when you’re spreading the oatmeal. Then you just have to bake it, like any other cake, and it will bake through completely with no mess. If you do have a batch that’s a little too runny for your liking, just add a bit more milk or cream to thin it out or stir in a little xanthan gum to thicken the liquid. It’s really easy.

Baking an Instant Oatmeal

(This would also apply to other forms of instant oatmeals. Just don’t go too overboard)

1-5 Ounces of instant oatmeal (the more the better)

4 Eggs

1/2 Cup butter

1/4 Cup coconut flour 

1/4 Cup coconut sugar/brown sugar

1/4 Cup coconut milk

1/2 Tablespoon vanilla extract

1/2 Cup coconut oil 


1. Combine oats, eggs, and butter in a high-speed blender until all the ingredients are moistened.

2. Add water and coconut flour and process until smooth and glossy. Taste it and add more milk/cream if necessary.

3. In a mixing bowl , whisk together coconut, sugar, coconut milk, vanilla, and oil. Then slowly add the dry ingredients and process until there are no lumps.

4. Pour the oatmeal in a muffin cup, fill, and bake in the oven for 30-40 minutes until the top is lightly browned.

NOTE: Since coconut oil is a healthy fat, it is very easy to use in your baking. I just sprinkle it on top of the baked oatmeal when preparing a batch for another use, or occasionally I’ll just sprinkle on some coconut oil as an addition to a meal. Or I’ll simply use it as is as a binder for other things like muffins or pancakes or a cookie. It won’t give you the same amount of protein, however, and you can only mix it in so much (in the baking mix in the oatmeal recipes, I usually only use half a Tablespoon) but it doesn’t look all that bad, so it’s worth a try.

Baking a Coconut Oil Oatmeal

(This would also apply to other forms of coconut oil oats, such as Almond Oil.)

1-15 Ounces of coconut oil

4 Eggs

1/2 Cup butter

1/4 Cup brown sugar

1/4 Cup coconut flour

1/4 Cup coconut sugar/brown sugar

2 Tablespoons vanilla extract

Coconut Oil Instructions:

Combine coconut oil, eggs, butter, sugar, vanilla, and flour in a blender and process until smooth, adding in the coconut flour as necessary to form a thick batter.

Preheat the oven to 350 degrees F.

Mix the binder with the cooked oatmeal until evenly combined. Spread the mixture out in a single layer on a baking sheet. Bake for about 20 minutes or until slightly browned. Let cool for a few minutes before cutting into wedges.

To store it, store in a sealed container or seal and place in the freezer. It doesn’t last very long, though. When ready to use, thaw overnight. Or if I store it in the freezer, it’ll last longer before running out of steam.

(For more about Coconut Oil, I’d recommend reading my post on “Fat for the Body, Blood Sugar, and More” .