Muesli Baked Oatmeal
If using coconut oil, it's helpful to bring the cold ingredients to room temperature prior to mixing.  This will keep the melted oil from solidifying upon contact.  If this does happen, simply warm the ingredients in the microwave just long enough to remelt the oil, but not so long as to cook the mixture.

Yield: 8-9 servings


  • 3 eggs
  • 1/2 cup (120 grams) pure maple syrup (may substitute honey (168 g) or brown sugar (96 grams))
  • 1/2 cup (120 grams) unsweetened applesauce (may substitute mashed, very ripe banana or a grated apple)
  • 1/2 tablespoon baking powder
  • 1/2 tablespoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 1/4 cup (56 grams) coconut oil or butter, melted
  • 1 1/2 cups (360 ml) milk (regular, almond, etc.–choose your favorite)
  • 3 cups (348 grams) Bob’s Red Mill’s gluten-free muesli


  1. In a mixing bowl, whisk the eggs.  Whisk in the maple syrup and applesauce, followed by the baking powder, vanilla, cinnamon, and salt.  Finally, stir in the oil or butter, milk, and muesli.
  2. Cover the bowl and refrigerate for a minimum of 4 hours and up to overnight.  (It’s best not to transfer to a baking dish now as you will need to stir the mixture after it has soaked.)
  3. When ready to bake, grease a 9-inch square baking dish or a baking pan with similar dimensions. Remove the bowl from the refrigerator and stir the mixture thoroughly.  Transfer to the prepared baking dish, spreading out the mixture and dispersing the dried fruit as necessary.
  4. Meanwhile, preheat the oven to 350 degrees F.  Bake, uncovered, for 30 minutes (give or take a few depending on oven and proportions of selected baking dish) or until just set in the middle.
  5. Cut into squares and serve as is or with milk, yogurt, fruit, and/or other favorite oatmeal toppings.


  • I usually bake the oatmeal at night, cool, and cover, so that it’s ready to go first thing in the morning.  After the first day, I refrigerate to prolong freshness.  The baked oatmeal will keep for approximately one week in the fridge. Leftovers may be gently warmed or served cold.

More recipes at