Gluten-Free Nut Butter Baked Oats

Gluten-Free Nut Butter Baked Oats are the perfect make-ahead-of-time breakfast option that you can simply pull out of the fridge and reheat in just 2 minutes.

Store them in the fridge for up to 4 days, or in the freezer cut into to easy-to-reheat squares to save you time in the mornings.



Vegan-Friendly (with just a few substitutions)

Makes: 9 squares (where 1 serving will be 1 – 2 squares)


  • 1 ½ cups raw gluten-free oats
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon powder
  • 2 very ripe bananas, mashed
  • ¼ cup macadamia nut butter (or peanut butter or alternative), sugar-free, salt-free
  • 1 tsp vanilla extract
  • ¼ cup raw honey (or maple syrup for a vegan option)
  • 1 large egg, lightly beaten (or 1 tbsp ground flax seeds mixed with 2 tbsp water)
  • ¾ cup unsweetened almond milk (or oat milk)


  1. Preheat the oven to 180’C.
  2. Place the raw oats into a blender or food processor and blend to achieve smaller flakes. Then add the cinnamon, salt and baking powder to the blended oats.
  3. In a large bowl mix together the mashed banana and peanut butter.
  4. Add the vanilla, honey and egg to the banana and peanut butter mixture. Then add the almond milk (or oat milk).
  5. Add the dry ingredients to the wet ingredients and mix thoroughly to combine.
  6. Pour the mix into a lightly greased square baking pan.
  7. Bake at 180’C for 20 – 25 minutes or until the top is golden brown and springs back when touched.
  8. Cut into squares and enjoy as is or with a delicious berry coulis.
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