Oatmeal-chia seed breakfast bake with stone fruit (gf + dairy free)


The farmer’s market this weekend was full of gorgeous stone fruit, and the sun actually came out – summer is finally on its way! Here is a great way to capture those wonderful summer flavors and make sure you have a delicious, healthy breakfast even if you need to eat on the go. You can prepare a large batch, slice and pack up to enjoy it all week long, but you may end up making quite a big dent in it when you are seduced by its delicious cinnamony smell hot out of the oven. This simple combination of high-fiber filling oats and chia seeds, lovely ripe plums/peaches/apricots or whatever other nice fruit you have on hand, and a simple cinnamony batter will put a smile on your face and power you through busy work mornings. This will become a staple recipe, and there are so many potential delicious variations: add or sub in berries, apples/pears in the fall, frozen or dried fruits in the winter – it is really a recipe you can use all year long! (Hint: think beyond breakfast! this yummy treat also makes a healthy dessert…and yes, I know what you are thinking – you have my blessing to serve it with whipped cream or a la mode 😉



  • About 2 cups worth of cut up stone fruit (any combination of apricots, plums, pluots, peaches, nectarines…)
  • 2 large eggs
  • 2 Tbsp agave nectar
  • 1 stevia packet
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1/2 tsp baking powder
  • 1 tsp vanilla
  • 1.5 cups rolled oats
  • 1/4 cup chia seeds
  • 2 cups unsweetened coconut beverage (or unsweetened nondairy milk of your choice)

Preheat the oven to 325F. Place all your sliced fruit in a greased 9 x 13″ baking dish.


In a large mixing bowl, beat or whisk together the eggs, agave nectar, stevia, cinnamon, salt, baking powder and vanilla. Add in the coconut milk, oats and chia seeds and stir until well combined.


Pour this batter over the fruit in the baking dish and then gently mix everything until the fruit, oats and liquid are all well distributed.


Bake for about 45-55 minutes until a knife inserted in the center comes out clean.


Enjoy the heavenly smell. Slice up and serve warm!



2 thoughts on “Oatmeal-chia seed breakfast bake with stone fruit (gf + dairy free)

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