The Autoimmune Academy. Professional mentoring Program. Next Cohort January 2025. Sign up for notification here.

Brand New!

Launching The Autoimmune Academy | Professional Mentoring Program | Begins January 2024

Baked Breakfast Oat Loaf

by | Oct 11, 2017 | Breakfast, Sweets and Treats, Vegan / Vegetarian

After cooking, the “porridge” can be spooned into a loaf pan and refrigerated. Orange essential oil or orange juice/zest aids in digestion


  • 1 tablespoon coconut oil
  • 1 teaspoon Ceylon cinnamon
  • 1/2 teaspoon cardamom powder
  • 1/4 teaspoon fresh ground pepper
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon turmeric
  •  2 cups certified gluten free steel cut oats, rinsed
  •  1-5 ounce can coconut cream
  •  2 cups water
  •  1/4 cup combination dried golden berries, dried cherries or other dried fruit
  • Optional: Orange essential oil  
  1. Soak oats overnight in plenty of water to cover and for oats to expand.
  2. In large saucepan melt coconut oil. Add all spices and stir to combine.
  3. Add coconut cream, steel cut oats, water and dried fruit. Bring to low boil stirring occasionally. If using, add a few drops orange essential oil and stir into porridge. Cover and let cook for 12-15 minutes stirring occasionally. May need add additional water.
  4. While steel cut oat porridge is warm, spread in a 9×5-inch loaf pan. Smooth top, cover and refrigerate. Porridge will congeal similar to polenta. After the loaf has cooled it will be firm and easy to slice. Slice and heat by sautéing, or in toaster oven.

Sueson Vess is a professional chef, author/food writer and educator helping people eat healthier, especially those with food intolerances and others with chronic illnesses. She is passionate about nutrition and helping others achieve and maintain a “good for your health” lifestyle. There are always delicious, helpful and healthy solutions! Her focus is on “Foods with Benefits” – learning to increase delicious beneficial foods in your daily life. Sueson makes bone broth at Nature’s Own in North Carolina, and teaches cooking classes at FirstHeath and Duke Cancer Center. She is a regular contributing writer for Sandhills Naturally and Gluten-Free & More publications.

Robyn Puglia

My mission in life is to share my knowledge in order to help people heal. I love to unravel the health stories and the biochemistry to get to the heart of the problem, and to help support nutritional and lifestyle changes that have the ability to transform people’s health. I have seen incredible changes in the health of my clients, and I hope to do the same for you.

Work Together →

Essential Reading

Related Posts

Beiler’s Broth

Beiler’s Broth

This simple soup has been around in natural medicine circles for several decades. it uses green vegetables and herbs...