Baked Oatmeal Again

Baked Oatmeal on Plate | 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.

Baked Oatmeal in Dish | The Gluten-Free Homemaker

Baked Oatmeal Again
Author: 
Recipe type: Breakfast
 
Ingredients
  • 3 cups gluten-free oats
  • ¼ cup brown sugar
  • ¼ teaspoon cinnamon (1½ tsp. if using apple sauce)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup apple butter (or apple sauce)
  • ⅓ cup agave nectar (or honey or maple syrup)
  • ¾ cup almond milk (milk, or other milk sub.)
  • 2 large eggs, lightly beaten
  • ¼ cup oil
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350°.
  2. Combine the oats, sugar, cinnamon, baking powder, and salt in a mixing bowl. Add the remaining ingredients and mix well.
  3. Spread in a greased 9 x 13 inch baking dish. You can bake it immediately or cover and refrigerate overnight.
  4. 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.
Notes
If using old fashioned 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.

 

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




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Comments

  1. This looks so delicious! What is apple butter, though?

  2. Becca ~ Good question! This article gives an explanation.
    http://en.wikipedia.org/wiki/Apple_butter

  3. gfe--gluten free easily says:

    That looks so delicious, Linda! Suddenly I'm imagining a version with pumpkin butter (yum!) and remembering my own oatmeal brulee recipe. ;-) Oh, and delayed cook feature … heavenly!!

    Hugs,
    Shirley

  4. I would like to use "soaked" oats (lemon juice or raw whey) in this recipe. I don't know if it would alter the results because the oats would be wet and already softenned. Any thoughts?

  5. Amber K says:

    I don't like mushy oats either. I tend to eat it overnight. I use oats and mix them with greek yogurt and let them thicken up overnight. Then it's perfect! But this baked oatmeal looks delicious.

  6. Alisa Fleming says:

    I'm so with you Linda! I way prefer the baked versions of oats to a mushy bowl of oats any day. When I do make oatmeal, it is always more chewy than mushy. I do love oats in general though, and these little slices look heavenly!

  7. Maggie says:

    Sounds good to me Linda! I am just getting onto oatmeal. Isn't that crazy? I love it but would love to try your recipe as a change. I find that I can't have oatmeal every single day! We like the Cream Hill Estates brand too. And I am so thankful that my husband can tolerate oats.

  8. Heather says:

    I love oats in every form, even the mushy ones! I've never tried baked oatmeal though. Thanks for the recipe. I think I might throw in some dried apples and cranberries.

  9. ChickiePea says:

    @Cara- we use soaked oats too- I soak a whole bag at a time and then toast them. I soak with filtered water and 1 tbs whey or 1 tsp sea salt + 2 tsp apple cider vinegar. I soak mine overnight and then rinse the slime away the next morning (rinse and rinse and rinse some more) and then dehydrate them until crisp- then they are ready when I am :)

    I love the idea of this. I wonder if my girls will like it- we are always in search of breakfast foods. :)

  10. Made this this am, snowy here, and it was delicious. I mixed coconut milk and oil, let soak an hour. Used applesauce instead of apple butter, used half agave and half molasses. Put in fresh cranberries….it was yummy. Best baked oatmeal I have had yet.

  11. Diane-The WHOLE Gang says:

    What a great idea to bake the oatmeal. It's been so cold here I think I'll make this for lunch. Thank you for sharing this on Real Food Weekly.

  12. I love my oatmeal porridge in the morning, but I am interested in trying out baked oats.One question though – do you think this will still work with an egg substitute? I'm intolerant to eggs, and would like to know what role egg plays here (i.e. leavening agent, thickener etc)

    • Kayla: Please post what you find works. My son is intolerant to eggs too. (Both chicken and duck.)

      • Flaxmeal works good as a binder. I’m not sure on exact measurements to replace an egg, but I use it all the time. Maybe a Tablespoon of flaxmeal would work for one egg.

        • One-egg substitute formula:
          15 mL (1 Tbsp.) Flax seed meal (ground flax seeds)
          45 mL (3 Tbsp.) Water

          Instructions:
          Mix the flax seed meal and water in a small bowl. Let the mixture sit for two
          to three minutes to thicken it, before adding it to the recipe.

  13. Kayla ~ The egg is what holds it together. I don't have experience with egg substitutes, so I can't really say. Maybe you could try half a recipe and see how it works.

  14. to the person with an egg allergy:

    try duck eggs instead!

    Duck eggs and chicken eggs are different enough that being allergic or intolerant to one doesn’t mean you are doomed to an eggless diet. Give it a try!

    They are also healthy and delicious.
    Compared to chicken eggs, duck eggs are richer in protein, many minerals, B vitamins and healthy fats, including Omega-3’s.

  15. Shari Hegland says:

    I’ve made this twice with great results, though we’ve added fruit both times. The first time, I added two small apples, chopped. This morning I put in about 1-1 1/2 cups of frozen berries (strawberries, chopped, and blueberries).

  16. Pamela says:

    We tried this yesterday and we really liked!! Thank you for posting it!!!!

  17. This was delicious. Trader Joe’s recently started selling gluten free oats for a very reasonable price. Might want to check them out if you live near one.

    • I’m glad you enjoyed the oatmeal. I don’t have a Trader Joe’s very close by (though we have requested one in our city), but I will look for the oats the next time I’m there.

  18. This looks great! Looking forward to making it in the morning. My daughter and I are gluten and dairy free and my husband and son eat alot of gluten/dairy free meals as well. Thanks for sharing recipes. :)

  19. memry Hage says:

    How does it do re-warming it?

  20. Thank you so much I love this recipe.Its an answer to prayer!!!!!!!

  21. I do not like mushy (slick) oatmeal either. That is why I use Irish Steel Cut Oatmeal. Also that had the oat bran chopped in it and is healthier than rolled oats. The texture is grainy instead of mushy.
    I buy the kind that cooks in 5 minutes.

  22. Do you store it in a Tupperware?? In the fridge ???

    • If I put it together the night before, I put it in the dish and cover it. Then get it out of the frig while the oven preheats in the morning. If you’re talking about after it has baked, then yes, cover it or put it in a plastic container. It’s probably okay at room temp for a day or two, depending on where you live.

  23. Heather Brownlow says:

    Has anyone tried using really ripe banana instead of the apple butter/sauce? I was wondering how that would work?

  24. Theresa says:

    I’m going to try this with coconut sugar!

  25. Line Laird says:

    Hi there, I love getting these recipe but would so appreciate a serving portion and the nutritional value posted with each recipe. I have learnt the hard way that gluten free is not fat free and controlling your weight is not all that easy.
    Please and thank you.

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