Cruise around the internet this time of year and you will read a lot of opinions about the perfect Mother’s Day. Some moms want to be left alone. Some want to be with their kids all day. Some want to go out. Some want to stay home. Most would love to sleep in – until, you know, 7:00am or so.
The list of Mother’s Day wishes is long and varied, but I think all mothers agree that there is nothing as precious as the gifts their children make themselves. Those drinking straw and yarn necklaces and photo magnets and paper flowers and cards with tortured handwriting and painted handprints and such heartfelt sentiments as “’Your’ the best, Mom.” You know you will keep them forever (and possibly pull them out and weep over them when the children are teenagers).
But, if your children want to give mom or grandma something handmade from the kitchen, look no further than this easy dairy-free baked oatmeal.
Mom’s Dairy-Free Baked Oatmeal is Easy for Even Kids to Make
The original recipe came from a Harrisburg, PA bakery that is now out of business. The recipe ran in a local publication shortly before the bakery went under. Coincidence?
I first shared this recipe on this very day back in 2013, but I have some new photos and a few more notes and options. This delicious dairy-free baked oatmeal can be prepared the night before, reheated in the morning, and served to mom on a pretty tray in bed as she tries to sleep in, or as she rushes around getting everyone ready before church, or before her day at the spa.
Whatever mom’s plans include, this is the perfect breakfast for the entire family to enjoy together on her special day. You really are the best, Mom. Now eat your oatmeal.
Special Diet Notes: Mom’s Easy Dairy-Free Baked Oatmeal
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian.
For egg-free and vegan baked oatmeal, see our guide on How to Substitute Eggs. If it were me, I would use aquafaba for this recipe. But some of the other substitutes should also work well.
- 2 eggs (see egg-free tips in post above)
- 1 scant cup sugar (see Sweetener Options below)
- ½ cup oil or ¼ cup oil + ¼ cup applesauce
- 3 cups old fashioned rolled oats (use certified gluten-free oats, if needed)
- 1 cup vanilla dairy-free milk beverage or 1 cup plain dairy-free milk beverage + 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 can of peaches packed in juice, drained (see Fruit Options below)
- Ground cinnamon, to taste
- Preheat your oven to 350ºF.
- In a large bowl, mix together the eggs, sugar, and oil. Add the oats, milk beverage, baking powder, and salt, and mix to combine.
- Scrape the batter into a 9x9-inch or 8x11-inch baking pan.
- Top with the peach slices and sprinkle with cinnamon.
- Bake for 30 minutes.
- The oatmeal can be served warm or at room temperature. You can also serve extra dairy-free milk beverage on the side, if desired.
Fruit Options: My kids like canned peaches best, but frozen peaches and berries also work well for the topping. When using fresh fruit, it works best to macerate the fruit in a bit of sugar first. We tried one time with fresh peach slices and ended up with peach fruit leather topping. Not good eats. The same was true for apples. Cook the sliced apples a bit first for the best results.
What a weird coincidence! I decided to try the “best icing ever” recipe just last night and made whoopie pies with them!!! The icing was yummy – the perfect amount of sweetness and a lovely fluffy texture. I made chocolate cookies and filled them with this divine frosting and voila! I had whoopie pies. Now I’ll have to try with oatmeal cookies. Keep them great ideas coming, Ree! Love your website. And your show. And your cookbooks.
Glad you are enjoying the recipes Leta!