We eat all varieties of oatmeal, so when I stumbled upon a recipe for Baked Oatmeal, I knew I had to change it up a bit to make it a wee bit healthier and to make it gluten free and dairy free. The result is delicious baked oatmeal that my kids eat up every time it’s served.
This oatmeal is also great for once a month cooking. Either freeze it uncooked and covered with foil, or bake it beforehand and then freeze in breakfast size portions. Just reheat in the microwave when you’re ready to serve.
Baked Oatmeal – Gluten Free, Dairy Free, OAMC
1/3 cup melted dairy free butter
2 large eggs
1/3 cup palm sugar
1.5 tsp. baking powder
1 tsp. vanilla extract
1 tsp. cinnamon
1/4 tsp. salt
1 1/4 cup rice milk
3 cups gluten free oats
-Mix together the butter, eggs, and palm sugar until smooth.
-Add in all of the remaining ingredients except the milk and oats and stir.
-Finally, add in the milk and oats.
-Pour into a 9 x 13 pan that has been coated with cooking spray.
-Cover and let sit in the refrigerator overnight.
-The next morning, bake at 350, uncovered, for 30 to 35 minutes, until set in the center.
Serve a piece in a bowl with rice or almond milk poured over the top.
To Freeze: Either freeze the already cooked baked oatmeal in meal size portions and microwave in the morning until hot
Put in the freezer after the mixture has been spread in a pan.
Thaw in the refrigerator the night before you’ll use it and in the morning, bake at 350 for 30 to 35 minutes.