The Gluten-Free Homemaker

Do you like oatmeal?  I do, but I like it more in baked goods than I do as a hot cereal.  Maybe it’s the mushiness I don’t care for.  This is an adapted version of a baked oatmeal recipe I posted in my first month of blogging. I made this one dairy free, of course, but I also reduced the amount of oil and sugar, substituting apple butter and some agave nectar.  If you don’t have apple butter, use apple sauce instead and increase the amount of cinnamon to 1 1/2 tsp. or to taste.  Honey or maybe maple syrup would probably work well in place of agave.

I love baked oatmeal, and I especially love that I can put it together the night before, then just pop it in the oven in the morning.  My oven has a delayed cook feature that I use to get the oven preheated before I’m out of bed.  I set it to bake at the desired temperature about 10 minutes before I get up.  Then it’s ready for me to pop in the casserole dish as soon as I’m up.

Note on oats:  Mainstream oats are heavily contaminated with wheat and not considered gluten free.  There are several brands of gluten-free oats that can be purchased.  Unfortunately, they are expensive, but Amazon offers some of the best deals.  Some people react to Bob’s Red Mill products, and I prefer to use Cream Hill Estates brand which are GFCO certified.  Also, please keep in mind that a small percentage of people with celiac disease do not tolerate oats.

Gluten-Free Baked Oatmeal

Preheat oven to 350°

• 3 c. oatmeal (instant or regular)
• 1/4 c. brown sugar
• 1/4 tsp. cinnamon
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c. apple butter
• 1/3 c. agave nectar (or try honey or maple syrup)
• 3/4 c. almond milk (milk, or other milk sub.)
• 2 large eggs, lightly beaten
• 1/4 c. oil (I used melted palm oil shortening)
• 1 tsp. vanilla

If using regular oats, I like to break them up by briefly twirling them in the food processor.  This helps the baked oatmeal to hold together, but is not necessary.

Combine the first five ingredients (oatmeal through salt) in a mixing bowl.  Add the remaining (wet) ingredients and mix well.  Spread in a greased 9 x 13 inch baking dish.  You can bake it immediately or cover and refrigerate overnight.

Bake at 350° for about 30 – 40 minutes.  Cooking time depends on whether it is chilled and the exact size of the dish you use.  It should be set in the middle.

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This recipe is linked to Real Food Weekly and  Slightly Indulgent Tuesdays.

Labels: breakfast recipes