- Hands-onabout 10 min
- Choppingnone
- Freezer friendlyyes
Keto baked oats with no oats in them. Coconut and almonds get blitzed until they look like porridge oats, then it’s mix, bake and rest. About 10 minutes of hands-on effort, and it tastes like an Anzac biscuit that wandered into breakfast.
Want it easier still? Bake a batch, portion it and freeze it. Future-you gets breakfast from the freezer with no knife, no processor and one microwave.
Can I manage this today?
- Spoon level: More Spoons
- Hands-on time: about 10 minutes, plus 25 minutes in the oven and a 10-minute rest
- Main effort: blitzing the coconut and almonds, then washing the food processor
- Chopping: none
- Standing and attention: about 10 minutes at the bench, then the oven does the work
- Thinking and sensory load: 13 short steps in 4 stages, with two timers (bake and rest). The food processor is loud for a short burst.
- Washing up: food processor bowl and blade, 1 large bowl, 1 baking dish, plus whatever you melt the butter in
Quick spoon check
- No-spoons version: a frozen portion, reheated until steaming hot all the way through.
- As written: blitz, mix, bake, rest.
Kerry’s notes
Don’t panic at the wobble. The centre is meant to be soft and a little wobbly when it comes out, then it gets 10 minutes’ rest before serving.
Blitz on pulse until the coconut and almonds look like porridge oats, not flour. Keep some texture. That’s what gives it the Anzac biscuit feel.
It makes 8 serves, which is the point. Cut it into portions once it’s cool and the freezer holds your breakfasts for you.
Sweeteners are Leigh’s department. Her keto sweeteners guide sorts out which to use and when, and I’ll stay well out of the way.
Marty would have had the corner piece before I found a spoon. Ninja Approved.
What’s that ingredient?
Golden monkfruit sweetener (brown sugar replacement). A granulated sweetener that stands in for brown sugar. Most granulated monkfruit sweeteners get their bulk from erythritol, so read your packet. Keep it airtight in the pantry. Easiest swap: regular brown sugar, but then the recipe is no longer keto.
Whey protein isolate. A milk protein powder. Here it’s the ¼ cup that adds protein to the bake. Use unflavoured.
Why this recipe works
- No chopping at all: the food processor does the work.
- A 5-minute window: bake for 20–25 minutes and look for a soft, slightly wobbly centre.
- Pantry and fridge staples: coconut, almonds, butter, cream and an egg.
No Spoon Swaps
Shortcuts are legitimate ingredients. Here’s the case for convenience ingredients as accessibility tools.
- Make a batch and use the freezer: one bake covers 8 breakfasts, and a frozen portion only needs reheating. You need freezer space and a few small containers.
- Melt the butter in the microwave: no saucepan to wash. Use a microwave-safe jug and heat in 10-second bursts until melted.
- Skip the cream to serve: one less thing to get out. You lose the creamy topping.
Dietary swaps
- Regular brown sugar instead of golden monkfruit sweetener: it would sweeten the bake, but the recipe is then no longer keto and the carbs change.
- Dairy-free: not tested. Butter, cream and whey all contain milk, so it would take three swaps.
- Nut-free: not a candidate. The almonds are the base.
Allergen notes
- Tree nuts: almonds.
- Egg: 1 large egg.
- Milk: butter, cream and whey protein.
- Gluten: nothing here is a gluten grain, but we haven’t checked brand labels on the whey, sweetener or syrup. Check yours if you need to avoid gluten.
Storage, freezing and reheating
- Fridge: cool, then refrigerate in a covered container within 2 hours. Keep at 5°C or below and eat within 3 days.
- Freezer: cool, portion and freeze within 2 hours. Keeps up to 3 months. Thaw in the fridge, use within 24 hours and don’t refreeze.
- Reheating: heat until steaming hot all the way through, once only. If it isn’t steaming, add 10 seconds at a time.
Frequently asked questions
Is there any real oat in keto baked oats?
No. The coconut and almonds are blitzed until they look like porridge oats, and no oats go in.
Why is the middle still wobbly?
That’s what you’re after. Bake for 20–25 minutes, until the centre is still soft and a little wobbly, then rest it in the dish for 10 minutes before serving.
Can I make it ahead and freeze it?
Yes. Cool it, then refrigerate or freeze within 2 hours. It keeps 3 days in the fridge and up to 3 months in the freezer.
Do I need a food processor?
As written, yes. That’s how the coconut and almonds turn into oat-sized crumbs.
Keto Baked Oats (No Oats, No Worries)
Equipment
- Food Processor
- Large mixing bowl
- Lamington tin (about 20 × 30 cm), lined
- Oven
- Microwave-safe jug
Ingredients
- 1 cup unsweetened flaked coconut
- 1 cup slivered almonds
- ⅓ cup golden monkfruit sweetener brown sugar replacement
- ¼ cup unflavoured whey protein isolate
- 1 teaspoon baking powder
- ½ teaspoon Dutch cinnamon
- ½ teaspoon salt
- ½ cup (125 g) unsalted butter melted
- ½ cup thickened cream
- 1 large egg
- 1 teaspoon sugar-free maple-flavoured syrup
- thickened cream 1 tablespoon per serve
Instructions
- Heat the oven to 160°C fan-forced.
- Melt the butter in the microwave in 10-second bursts.
- Put the coconut and almonds in a food processor.
- Pulse until the pieces look like porridge oats, with some texture left.
- Tip the crumbs into a large bowl.
- Add the sweetener, whey protein, baking powder, cinnamon and salt.
- Stir until combined.
- Add the egg, melted butter, cream and maple-flavoured syrup.
- Mix until there are no dry patches.
- Tip the mixture into a lined lamington tin (about 20 × 30 cm).
- Bake for 20–25 minutes. The centre should still be soft and a little wobbly.
- Rest in the dish for 10 minutes.
- Serve with a dollop of cream.
Notes
Nutrition
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A final spoon-saving note
Bake a batch on a better day and let the freezer do the work. Future-you reheats a portion and breakfast is sorted. Skip the dollop of cream if it’s one thing too many. Give it a go.
