Hot Cross Bun Vegan Baked Oatmeal Recipe (Gluten-Free)

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A delicious breakfast to get festive this Spring- Hot Cross Bun Vegan Baked Oatmeal! A nourishing and delightful recipe to meal prep breakfast! 

hot cross bun vegan baked oatmeal in a white baking dish

What Makes This Recipe Great

It’s that time of year when flowers bloom and hot cross buns start to make an appearance so I was inspired to make this Hot Cross Bun Vegan Baked Oatmeal Recipe. Unlike your standard hot cross buns, this baked oatmeal is not only vegan and gluten-free but also nourishing and easy to make! It has all your favorite hot cross bun elements–the raisins, signature spices, and even the iconic cross to top it all off. It tastes so similar, but is actually healthy! Yay!

Great for brunch (especially for families, or to serve more than one) and also makes for a beautiful dish to display on the table. You can choose to serve it in slices, or scoops, and even enjoy it with a little extra plant-based milk if you so desire. The best part is, it’s pretty foolproof because the texture is totally up to you. You can bake it longer for a cake-like result, or bake it less for something more true to oatmeal texture.

This recipe is vegan, gluten-free, refined sugar-free, oil-free, and can be meal-prepped for convenience! It’s so good that you might as well serve it for breakfast or dessert! 

If you love baked oatmeal recipes, try my Strawberry Rhubarb vegan version. It can be made in 3 different ways–in the oven, on the stovetop, or as overnight oats! 

Ingredient Notes

Unlike traditional hot cross buns, there’s no wheat, eggs, butter, dairy, or animal products in this recipe! All the tastes and flavors of the classic recipe made in oatmeal form! All you need are a few simple ingredients, and a casserole dish, and this healthy baked oatmeal recipe comes to life! See the recipe card below for ingredient amounts and instructions. 

a slice of oatmeal on a white plate
  • Gluten-free oats → I recommend using gluten-free rolled oats and making sure you’re not using quick oats (instant oats) or steel-cut oats. Look for a certified gluten-free variety if you have an allergy to gluten or are unable to eat it, otherwise, any rolled oats will do! Oats are a wonderful source of polyphenols, magnesium, iron, phosphorus, zinc, and more.
  • Raisins → because it isn’t a hot cross bun without raisins! They not only add a natural sweetness to the oatmeal but also contain iron, copper magnesium, and potassium. It’s best to opt for raisins with no sugar added, as they are quite sweet already.
  • Spices → to re-create the classic hot cross bun flavor, we’re going for warm spices like cinnamon, cloves, and nutmeg. How much spice you use is up to you, but I’ve included a suggested base amount.
  • Maple syrup to sweeten our baked oatmeal. This is optional, and you could always opt to top your oatmeal with maple syrup after baking, but I like to add a small amount so that it can be enjoyed as is. Using an unrefined sweetener like this is always my personal preference, but you could also use date syrup, agave, or another liquid sweetener of choice.
  • Secretly healthy icing → that’s right–we’re finishing our baked oatmeal with the classic cross of icing. I used a simple mixture of powdered sugar + water to create the icing but to keep it refined sugar-free, I used coconut sugar! Alternatively, coconut butter makes a wonderful, easy, and delicious cross. If you don’t want to use any nuts, you can make a simple powdered sugar icing instead. 
  • Baking powder
  • Fresh lemon juice
  • Vanilla extract
  • Ground flaxseed
  • Plant-based milk: You can use oat milk or soy milk for nut-free options, or use almond milk, coconut milk, cashew milk, or your favorite dairy-free milk of choice. 

Step-by-Step Instructions

  1. Preheat your oven to 350F while you prepare your oatmeal.
  2. In a large mixing bowl, mix together all of your oatmeal ingredients until evenly combined. Transfer to a baking dish of choice, and bake for roughly 20 minutes, or until the top is lightly golden brown.
  3. To prepare icing sugar, blend coconut sugar on high until it becomes powdered. Mix with water, a few teaspoons at a time until an icing consistency forms. Start with less than you think you need and as more as you go along! Alternatively, use warmed coconut butter to top.
hot cross bun baked oatmeal veggiekins

Secrets to Success

  • To bake my oatmeal, I used a skillet-style pan measuring 7.5″ in diameter with 3″ in height. You can bake this in basically any size container you’d like but want to make sure it’s not too deep, as it may be more undercooked on the bottom if so. This is totally fine, it’ll be more like regular oatmeal if you choose to bake that way, so the baking dish choice is up to you! Just make sure it’s oven-safe.
  • I found that waiting for my oatmeal to cool before frosting the cross on was the best for looks, but if you want to enjoy it warm, please do! Just know the frosting may melt down a little bit if frosted right away.
  • This healthy oatmeal recipe makes an amazing make-ahead breakfast for busy mornings. Make a large batch at the beginning of the week and you have an easy breakfast all week long! 

Serving & Storage Tips

Serve in individual ramekins or bowls and add additional toppings as desired. 

To store your vegan baked oatmeal, you can save leftovers in the fridge in an airtight container for a few days, or I recommend cutting it into smaller portions and placing it in the freezer. Microwave to reheat, or pop back in the oven with some added vegan milk.

If you try this recipe out, tag me on Instagram @veggiekins. I love to see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!

Hot Cross Bun Vegan Baked Oatmeal Recipe (Gluten-Free)

Servings: 3 -4
Prep: 5 minutes
Cook: 20 minutes
A delicious breakfast to get festive this Spring- Hot Cross Bun Vegan Baked Oatmeal! A nourishing and delightful recipe to meal prep breakfast! 

Ingredients 

  • 1.5 cups gluten free rolled oats
  • 1 1/4 cup non-dairy milk
  • 1/4 cup maple syrup
  • 1 tbsp ground flax seeds
  • 1/3 cup raisins
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 tsp lemon juice
  • icing
  • 1/2 cup coconut sugar
  • coconut butter optional

Instructions 

  • Preheat your oven to 350F while you prepare your oatmeal
  • In a large bowl, mix together all of your oatmeal ingredients until evenly combined. Transfer into baking dish of choice, and bake for roughly 20 minutes, or until top is lightly golden brown.
  • To prepare icing sugar, blend coconut sugar on high until it becomes powdered. Mix with water, a few teaspoons at a time until an icing consistency forms. Start with less than you think you need and as more as you go along! Alternatively, use warmed coconut butter to top.

Notes

Secrets to Success

  • To bake my oatmeal, I used a skillet-style pan measuring 7.5″ in diameter with 3″ in height. You can bake this in basically any size container you’d like but want to make sure it’s not too deep, as it may be more undercooked on the bottom if so. This is totally fine, it’ll be more like regular oatmeal if you choose to bake that way, so the baking dish choice is up to you! Just make sure it’s oven-safe.
  • I found that waiting for my oatmeal to cool before frosting the cross on was the best for looks, but if you want to enjoy it warm, please do! Just know the frosting may melt down a little bit if frosted right away.
  • This healthy oatmeal recipe makes an amazing make-ahead breakfast for busy mornings. Make a large batch at the beginning of the week and you have an easy breakfast all week long! 

Serving & Storage Tips

Serve in individual ramekins or bowls and add additional toppings as desired. 
To store your vegan baked oatmeal, you can save leftovers in the fridge in an airtight container for a few days, or I recommend cutting it into smaller portions and placing it in the freezer. Microwave to reheat, or pop back in the oven with some added vegan milk.

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Tag @veggiekins on Instagram and hashtag it with #veggiekins

This post may contain affiliate links. 

About Remy

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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