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 gluten and not considered gluten free. There are several brands of that can be purchased. Unfortunately, they are expensive, but Amazon offers some of the best deals. The manufacturers of the safest oats follow a purity protocol, such as GF Harvest. Also, please keep in mind that a small percentage of people with celiac disease do not tolerate oats.
Baked Oatmeal Again
- 3 cups gluten-free oats
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon (1 1/2 tsp. if using apple sauce)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup apple butter (or apple sauce)
- 1/3 cup agave nectar (or honey or maple syrup)
- 3/4 cup almond milk (milk, or other milk sub.)
- 2 large eggs, lightly beaten
- 1/4 cup oil
- 1 teaspoon vanilla extract
- Preheat oven to 350°.
- Combine the oats, sugar, cinnamon, baking powder, and salt in a mixing bowl. Add the remaining 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.
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.