Saturday, October 5, 2013

GF DF SF Baked Oatmeal

I tweaked this recipe from Urban Nester who tweaked it from someone else. :) After reading the many, many comments on Urban Nester's post, I realized this is a great adaptable recipe because so many people have made it to fit their own dietary needs and it worked! So, I tweaked it a bit for us and this is what 2 out of 3 of my boys ate and ate and ate. And then asked that I make again next week. (One boy doesn't like oatmeal...period. Even with chocolate.)


2 cups gluten-free rolled oats
1/3 cup sucanat
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon sea salt
1 cup walnut (or pecan, flax, etc), ground (optional)

1 cup strawberries (any berries work)
2 cups rice milk, original (or other DF milk alternative)
1 large egg (or egg replacement. We can do eggs now.)
3 tablespoons coconut oil, melted
1 tablespoon vanilla extract
1 ripe banana, peeled

 Fold in:
1/3 - 1/2 cup EnjoyLife chocolate chips

Side Note: If you have time, let the milk, egg, and fruit come to room temperature first so that the coconut oil doesn't clump too much when you mix them all together.

Another Side Note: My kids don't like crunchy stuff in their oatmeal, so I ground the walnuts first, but you can leave them in pieces if you prefer... or leave them out all together.  Easy peasy. :)


Lightly grease 11x7 pan with coconut oil.

In a bowl combine oats, sucanat, baking powder, cinnamon, sea salt, and walnuts (if using).

In a food processor, combine strawberries, rice milk, egg, coconut oil, vanilla, and banana until well combined. The coconut oil may clump back up into solid form a little, but that should be ok.

Combine wet and dry ingredients and pour into greased pan.

To bake immediately:
Fold in chocolate chips. Bake at 375 for 30-40 minutes.

To bake later (Preferred method for a thicker oatmeal):
Cover the dish and place in the refrigerator overnight.

(Mine was in a glass baking dish, so I removed it from the fridge about 30 minutes before baking. I placed it on the counter to allow it to come closer to room temperature first.)

Fold in chocolate chips. Bake at 375 for 30-40 minutes.

Store covered in the refrigerator. Reheated nicely in the microwave. Serves at least 6.


Notes to self for next time:
  • Reduce to 1/3 chocolate chips (we preferred it this way)
  • Compare reheat in microwave vs. toaster oven.

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