Honey Walnut Baked Oatmeal

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This honey walnut baked oatmeal is gluten-free and refined sugar-free. It’s perfect for breakfast or brunch, and meal prepping!

honey walnut baked oatmeal

Well, it got me. The flu. I managed to escape it for years, but it finally took me down this year over New Years. It’s okay, I am feeling better! But it’s been pretty quiet around this blog while I was recovering. I intended to post something different, but the flu necessitated me to step back from cooking for a little bit. I did have this honey walnut baked oatmeal recipe all ready to go though, so that’s what you guys are getting instead!

Hey, I’m not complaining about it though. I love all things oatmeal, and this honey walnut baked oatmeal is one of my favorites. It’s also one of the first recipes I ever made up by myself, so it holds a special place in my heart.

honey walnut oatmeal

I love baked oatmeal, because it is so easy and great for meal prep.
Not to mention delicious of course! You can make this one day and have it all week for breakfast if you’d like. Depending on your serving sizes, you can get 4 large, 6 medium, or 8 smaller wedges.

This baked oatmeal has a honey walnut mixture layered with the oatmeal, so you get some in every bite. I like to eat it warmed up, but you can eat it cold too! Sometimes I eat it plain, sometimes with a dollop of yogurt, or sometimes a drizzle of milk! It’s good any way you slice it (literally).

What’s your favorite oatmeal? If you try this one, let me know how you like it below!

Honey Walnut Baked Oatmeal

Gluten free baked oatmeal with layers of honey and walnuts. Gluten-free and refined sugar-free.
Print Recipe
Prep Time:25 minutes
Cook Time:30 minutes
Total Time:55 minutes


  • 2 tbsp chia seeds, plus 6 tbsp water
  • 3 cups rolled oats
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 ½ tsp cinnamon
  • 1 ½ cup milk, dairy or non-dairy
  • 2 tsp vanilla extract
  • 4 tbsp butter, melted
  • 1/2 cup honey
  • 2 cups chopped walnuts
  • 3 tbsp water


  • Preheat oven to 350° F. Butter or spray with non-stick spray a 10 inch cast iron skillet or baking pan.
  • Combine the chia seeds and 6 tbsp of water in small bowl. Set aside.
  • In a small saucepan on medium high heat, combine honey, chopped walnuts, and 3 tbsp of water. Bring to a light simmer. Simmer until honey and water have combined to make a thin syrup to coat the walnuts. Stir together.
  • Meanwhile, in a medium bowl, combine oats, baking powder, salt, and cinnamon. Add milk, vanilla extract, and melted butter and stir well. Set aside for a few minutes for the oats to soak up the liquids.
  • At this point, the chia seeds and water from step 2 should be gel-like. Add this to the oatmeal mixture and stir to combine. Take 1/3 of the oatmeal mixture and spread on the bottom of the skillet. Spread half of the honey walnut mixture on top of the oatmeal. Layer another 1/3 of the oatmeal mixture on top, then the remaining honey walnut mixture, and then the remaining 1/3 oatmeal on top of that. Spread even.
  • Bake for 30 minutes until oatmeal is browned and set. Let cool for a few minutes and then slice into wedges. Serve warm with a splash of milk, dollop of yogurt, or by itself.


You can use a 10″ baking pan if you don’t have a cast iron skillet.
The chia seeds and water act as a binder, but if you’re not a fan you could also try using flax seed or good old fashioned eggs.
Servings: 8 servings

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