These almond butter oat scones are perfect for a grab and go breakfast, paired up with a cup of tea of coffee. Made from oat flour, oats, and mashed banana, these breakfast treats are gluten-free and free from refined sugar, except for the sprinkle of turbinado sugar on top. As the weather transitions over to cooler temps, this hearty little treat is a welcome addition to your favorite hot beverage.

Almond Butter Oat Scones [Vegan, Gluten-Free]






  • 1 cup gluten-free rolled oats
  • 1 1/2 cups of gluten-free oat flour
  • 1 teaspoon baking soda
  • 1 teaspoon of ground cinnamon
  • 2 very ripe bananas, peeled
  • 1/4 cup non-dairy milk, unsweetened
  • 3 tablespoons of almond butter
  • 1 teaspoon vanilla extract
  • Turbinado sugar, for sprinkling on the top


  1. Preheat your oven to 350°F.
  2. Line a baking sheet with a silicone liner or parchment paper.
  3. In a mixing bowl add your oats, flour, baking soda, and cinnamon. Whisk to combine.
  4. In a stand mixer, paddle attached, mash the banana.
  5. Add your milk, nut butter, and vanilla.
  6. To your wet mixture, add your dry ingredients. Blend until just combined.
  7. Spoon out into the center of your prepared pan.
  8. Form about an 8-inch circle or so. Sprinkle the top with the sugar and bake for 20 minutes.
  9. Remove and slice into eight pieces and bake for an additional 10-12 minutes or until golden on the edges.
  10. Remove and let cool completely before serving.