until september (GFS, remember?) i am not exaggerating when i say that our family ate oatmeal for breakfast every day for the last five years. this sounds really ocd, but while we have a lot of other weird issues, that’s not one of them. it was simply convenient, inexpensive (read: the cheapest meal ever), i thought healthy, and my kids loved it and gobbled it down happily- there were no battles or whining. so it just seemed win-win-win. we felt wild when we introduced baked oatmeal a few years ago. then it slowly grew from a treat once in a while to an every other day staple. true story. so. it takes me 5 minutes to whip up, 15 minutes to bake. so i thought i’d share my recipe! now we have it once a week or less and i almost exclusively soak the oats the night before. i guess another world really is possible!
elle’s baked oatmeal (gluten/dairy free/low sugar)
2 cups gluten free oatmeal
1/2 brown sugar, or what I usually do is like 3tbsp coconut sugar and 2 tsp stevia, could also use honey or other sweetener
1/4 cup (or more or less as you like) ground flax seed
1/2 tsp salt
1-2 tsp cinnamon
1 tsp baking powder
mix the above up, then add:
1 cup coconut milk
1/4 melted coconut oil
2 eggs (but i usually do one and it’s fine)
2 tsp vanilla
pour into 9 inch pan and bake at 375 for 15 minutes.
…i have mostly switched to soaking all our oatmeal overnight beforehand. (breaks down the phytic acid, makes nutrients more available and easier to digest) if you’d like to try that, soak the oatmeal in enough water to cover it + 2 tbsp yogurt or kefir. cover with a towel and leave overnight. in the morning, drain and rinse oatmeal then mix in above ingredients except reduce milk to about 1/3cup.) *note, when soaked the grains expand and i use a 9×13 pan instead
…this can all be made with milk, melted butter and regular oats with great results as well!