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Cinnamon Raisin Oatmeal Cake: Gluten-Free, Dairy-Free

Overnight Cinnamon Raisin Breakfast Cake: Gluten-free and Dairy-free

Although my oldest son will not even touch a spoonful of hot oatmeal to his lips, the second I change it up and turn this grain into my Cinnamon Raisin Oatmeal Breakfast cake (using certified gluten-free oats), he hastily cleans his plate as if he were a famished child (regardless of the fact that he is anything but).

This is such an easy way to make sure the family is getting off to a great start for the day without having to add to that morning rush. The beauty of this recipe is that you mix all of the ingredients together and place them into your baking dish the night before. The only work for you in the morning is to preheat your oven, take your assembled dish out of the refrigerator for a bit (to bring to room temperature), and then bake it for about twenty-five minutes.

The texture of this more resembles that of a piece of cake rather than a bowl of oatmeal. My kids say that while this one-dish-breakfast is cooking, the scents wafting from the oven are akin to the likes of the aromas of baking cinnamon rolls. The best part is that my children actually think this is a special treat, even though it is packed with nutrition from the gluten-free rolled oats, the coconut milk, the ground chia seeds, and the farm-fresh eggs.

And for those of you that are egg-free – I have a surprise for you. This recipe still works it’s magic when you eliminate those oval gems. The version without eggs actually turned into a brand new recipe that my husband said he likes better than the original. I substitute the eggs for my homemade organic Cinnamon Vanilla Applesauce (though any organic cinnamon applesauce will work just fine) and an extra pinch of baking soda. I substitute the coconut milk for Apple Cider (and eliminate the sugar that is called for in my original recipe). And I trade out the raisins for chopped dried, or fresh, apples.

Either way you make it, it is a wonderful way to start a chilly morning. Our family is totally torn over which version is better. My oldest and I like the original version better, while my husband and my youngest love the Apple-themed adaption. The bottom line – whether you make this with or without eggs, this is a recipe that does not seem to be altered by the switching up of the ingredients.

Cinnamon Raisin Oatmeal Breakfast Cake

Cinnamon Raisin Oatmeal Cake:
Gluten-Free, Dairy Free (Easily Egg-Free)



  • 1/2 cup organic cold-pressed coconut oil, measured in liquid form
  • 3/4 cup organic palm sugar (or brown sugar)
  • 1 1/2 cups Coconut Milk  (if making Egg-Free version: use 1 cup Apple Cider or Apple Juice instead of the hemp milk)
  • 2 farm-fresh eggs-preferably organic (For Egg-Free: use 1/2 cup smooth Cinnamon Applesauce and add another 1/2 teaspoon baking powder to dry ingredients)
  • 2 teaspoons vanilla
  • 3 cups certified gluten-free rolled oats
  • 1/2 teaspoon celtic sea salt
  • 1 Tablespoon baking powder (For Egg-Free: add another 1/2 teaspoon if using applesauce instead of eggs)
  • 1 teaspoon ground cinnamon
  • 1 Tablespoons ground chia seeds (or flax meal)
  • 1/2 cup golden, or dark, raisins (if making Egg-Free version: replace raisins with dried, or fresh, finely diced apples)


  • 2 Tablespoons Maple sugar (or organic palm, or brown, sugar)
  • 2 teaspoons ground chia seeds (or flax meal)
  • 1/2 teaspoon ground cinnamon


1. In medium bowl, using stand or hand mixer, mix together: Coconut oil and organic palm (or brown) sugar until well blended. Add milk (or apple-cider), eggs (or applesauce), and vanilla.

2. In separate large bowl, sift together: gluten-free oats, sea salt, baking powder, cinnamon, and ground chia (or flax) seed.

3. With mixer on slow speed: gently add in dry mixture and mix for 1 minute until blended. Then fold in raisins (or apples). Then pour mixture into a lightly greased 8×8 baking dish. Cover with plastic wrap and refrigerate overnight.

4. In small bowl mix together topping ingredients and set aside until morning.

5. In morning: preheat oven to 350. Set assembled dish on counter to bring to room temp (about 20 minutes). Sprinkle topping mixture evenly over cake and bake for about 25 minutes, or until feels slightly firm to touch. Serve with vanilla yogurt and top with ground cinnamon, or eat just as is.

Oatmeal Breakfast Cake

This post is linked to:
Monday Mania
Slightly Indulgent Tuesday
Hearth and Soul Hop
Real Food Wednesday
Gluten-Free Wednesdays
Food On Fridays
Food On Fridasy

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