Cinnamon-Vanilla Scrambled Oats (Gluten-Free, Dairy-Free)
Gluten-free scrambled oats with banana, cinnamon and vanilla, served with dairy-free yogurt and berries. Soft oat clusters make a quick skillet breakfast.
Serving suggestions
Spoon the warm oat clusters over plain dairy-free yogurt and finish with berries. Choose walnuts for a nutty topping or pumpkin seeds for a different crunch.
Tips for making this recipe
Give the oat mixture time to set in the pan before breaking it up. Gentle turns help form soft clusters; frequent stirring can turn the mixture into a paste. Use certified gluten-free oats.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Gluten-free rolled oats, cinnamon and banana form the base of this oats.
- A measured breakfast bowl. The grain or seed base and its additions are listed separately, making the finished batch easy to portion.
- A defined yield. The card makes 1 serving. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Skillet
- Knife and cutting board
- Measuring cups and spoons
Ingredient notes
- Grains and starches. Measure gluten-free rolled oats in the form named in the card. A cooked measure is different from a dry measure.
- Prepare before you start. Measure gluten-free rolled oats, cinnamon and banana and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Cinnamon-Vanilla Scrambled Oats
Ingredients
Equipment
Method
- Mix oats, banana, egg, egg whites, cinnamon, vanilla, and salt. Let stand 3 minutes.
- Heat oil in a nonstick skillet over medium-low heat.
- Spread the mixture in the skillet. Cook undisturbed for about 2 minutes.
- Break into small clusters with a spatula. Cook 4-6 minutes more, turning gently, until the egg is fully cooked and the edges are lightly golden.
- Serve with dairy-free yogurt, berries, and nuts or seeds.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Should I weigh ingredients before or after cooking?
Use the stage written next to each ingredient. Raw, cooked, drained, and dry weights are different; keep that distinction when measuring a portion or using the nutrition estimate.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
More recipes to try
Photo credits
Preferred products
Yogurt: Forager Project Unsweetened Plain Greek Style for a plain dairy-free Greek-style option. Keep coconut yogurt where the recipe specifically calls for it.
These are shopping options; the recipe’s estimated nutrition may use a different product. Substitutions change nutrition and may affect texture. Choosing one dairy-free or gluten-free ingredient does not make the whole recipe dairy-free or gluten-free. See Mel’s preferred products and photos.
