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.