Summer Baked Oatmeal (gluten & dairy free)

Baked Oatmeal, Lake Superior Kitchen, gluten free, dairy free, healthy recipe

We just finished a family bike ride to the lake and I am exhausted.  Hauling kids and beach supplies in a bike trailer has to be a pretty great workout.  We made it to the Lake early this morning for a quick dip.  The water was cold and the sun stayed behind clouds but we have a family motto about jumping in the lake: “It’s always worth it.”  That jump in, even once, is a quick reset for my body.  It’s one of my favorite parts about living on Lake Superior.

We were all starving when we got home.  Thankfully, I was prepared and had a new baked oatmeal recipe ready on the counter! Something I’m really focusing on with recipes these days is making them budget-friendly.  I had a revelation recently.  My kids are getting older and eating more food BUT my income is not increasing along with this.  It seems unfair. :) Thankfully, I love to be creative in the kitchen so I’ll consider this my next challenge.  My kids love oatmeal and would probably eat it for every meal.  Sadly, I don’t agree, so I wanted to make something a little more interesting. Most baked oatmeal recipes are packed with sugar. My goal was to make one with good ingredients that, selfishly, I would also enjoy eating.  This recipe totally nailed it.  The fruit in it makes it taste really fresh.  You could easily mix up the fruit you use, any kind of berry would work.  I’m loving all the summer fruit that’s on sale right now so I wanted to use that up.  We ate this plain, but you could also pour a little cream or milk over the top for something different!

Summer Baked Oatmeal

9 servings


1 can coconut milk

1/4 c maple syrup plus 2 T

2 eggs

1 t vanilla

1/2 t salt

2 c oats

1 T chia seeds

1 c almond flour

1/2 t baking powder

1/2 c blueberries

1 nectarine, chopped into 1/2” pieces


  1. Heat oven to 375 F

  2. In a large bowl, mix the coconut milk, syrup, and vanilla.

  3. Add the eggs and whisk well to combine.

  4. Stir together the dry ingredients (salt, oats, chia seeds, almond flour, baking bowder) in another bowl and pour into the wet ingredients

  5. Stir to combine

  6. Add the blueberries and nectarines and stir to combine

  7. Pour into a greased 9x9” pan

  8. Bake for 45 min, or until knife inserted comes out clean

  9. Remove from oven and drizzle 2 T maple syrup on top

  10. Let cool slightly before serving

  11. Serve as is or pour on a little milk or cream

Baked Oatmeal, Lake Superior Kitchen, gluten free, dairy free, healthy breakfast

Grilled Plantains with Drizzled Almond Butter

Grilled Plantains, Lake Superior Kitchen, Whole30 breakfast, Paleo, Grain Free breakfast

I’m feeling very positive about this winter.  The cold snap we just had is making these 20 degree days feel amazing.  I can do this for a few more months.  As often happens this time of year, my diligence for choosing healthy food is waning.  It’s much more of a struggle to resist eating half a loaf of fresh bread or a hefty pile of chocolate chip cookies.  I think part of it is my body searching for energy on the cold, dark days.  A quick sugar fix sounds like a good way to give myself a boost when it’s 3:00 and I just want to take a nap.  Which, by the way, I think naps should be part of the Midwest lifestyle during winter.  It would help us all.

So, anyway, I’m trying to be prepared with a lot of prepped food so that when I’m hungry and drained, I can quickly reach for some healthy fuel.  I made a big batch of Vanilla Chia Balls yesterday, which have been great to have around.  I’m also trying to keep jars of soup on hand in the fridge.

Plantains are one of my favorite healthy ways to mix it up.  Especially during these winter months, I find the starch and fiber to be really helpful to my body.  With this recipe, you need to use overly ripe plantains.  Mine were almost black.  Don’t throw yours away if they get to this point!  Plantains are hardier than bananas.  They are still great to use at this point.  This recipe is quick and easy.  It goes well with any meal: eggs, meat, solo, etc.  You do need to watch them carefully as they fry. Plantains burn very easily but you also want them to reach a nice browned state.  The almond drizzle is optional, but if you are having just these for breakfast, it is a very nice addition to make them a little more filling.  Enjoy!


Grilled Plantains with Almond Butter Drizzle

25 min, makes 6-8 fritters


2 overly ripe plantains

1 egg

1/8 t salt

1/4 c coconut oil, softened

pinch cayenne

pinch cinnamon

1/2 c almond flour

3 T coconut oil for frying

Almond butter for drizzle, optional


  1. Mash plantains thoroughly in a medium sized bowl
  2. Add the egg and whisk it into the plantains
  3. Add the salt, cinnamon, and cayenne and stir into the mixture.
  4. Add the softened coconut oil and stir to incorporate.
  5. Add the almond flour and fold into the mixture.
  6. Heat 3 T coconut oil in a nonstick skillet.
  7. Scoop dollops of the plantain mixture into the skillet and let simmer in the oil for about 4 minutes before flipping to the other side.  Watch them carefully, as plantains go from golden brown to burnt very quickly!
  8. Remove the plantains from the pan and put on a plate.  Serve warm with drizzled almond butter on top, if desired.

Grilled Plantains, Lake Superior Kitchen, Whole30 breakfast, Paleo breakfast, Grain Free recipes