Many of you know that I used to post a weekly allergy-free recipe that I tried and loved or adapted to make allergy-free. Sadly, I just ran out of time to keep it up. But, every once in a while a recipe inspires me so much that I would feel horribly guilt stricken if I didn’t share it with you. And that’s just how I feel about today’s recipe.
It can be made the night before to enjoy the following breakfast.
It’s adaptable, very, very adaptable.
And it’s a sure crowd pleaser – be it your children or your brunch guests.
I bring you…………Baked Oatmeal. Not impressed? Is it my sad excuse for a photo or the words baked and oatmeal, that just don’t do it for you? Please give it a try. You and your children will like it, but more likely love it, I promise. You can find the original recipe on Lottie + Doof’s website. They took it from the Super Natural Every Day cookbook by Heidi Swanson.
I owe many thanks to my friend, Amelia, for telling me about this recipe. We were discussing how difficult it is to get a whole house up and ready for the day and were throwing time-saving ideas back and forth when she threw this recipe at me. So, a big THANK YOU to Amelia!
Here is my allergy-free adaptation of Baked Oatmeal (shameful photo included).
Feeds my hungry family of four for one breakfast. I like to double* this recipe so we can enjoy it for two days rather than just one.
- 2 cups gluten-free old-fashioned oats (we plan to experiment with quinoa, millet, and buckwheat flakes as well)
- 1/2 cup sunflower or pumpkin seeds (or use any nuts)
- 1/3 cup maple syrup or honey (can substitute with granular sugar)
- 1 teaspoon baking powder (I use my own recipe here)
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon fine-grain sea salt
- 2 cups milk (any alternative milk will work, we used flax and coconut milk, but hemp milk is a great option – cut back on sugar if using a sweet variety)
- 1 large egg (or use a flax egg – 1 TBS flax in 3 TBS boiling hot water, soaked for 10 min.)
- 3 tablespoons dairy-free, soy-free butter, melted and cooled slightly (or try coconut oil or olive oil)
- 2 teaspoons pure vanilla extract
- 2 ripe bananas, cut into 1/2-inch pieces
- 1-1/2 cups berries (blueberries, strawberries, raspberries, etc.) other fruit would be fun too – pineapple, mango, etc. Frozen and fresh fruit, both work great.
- Optional Add Ins: Shredded coconut, hemp seeds, flax seeds, chia seeds, or dried fruit.
- Fun Variations: Try shredded carrots and raisins for a carrot cake-like breakfast. Try coconut milk with shredded coconut, pineapple and mango for a tropical oatmeal. Peaches and ginger could be great too!
Preheat the oven to 375F with a rack in the top third of the oven. Generously grease the inside of an 8-inch square baking dish.
In a bowl, mix together the oats, half the seeds or nuts, baking powder, cinnamon, and salt.
In another bowl, whisk together the maple syrup or honey, milk, egg (or flax egg), half of the butter or oil, and the vanilla.
Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries or other fruit (frozen or fresh) over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple taps on the counter-top to make sure the milk moves through the oats. Scatter the remaining fruit and remaining seeds or nuts across the top.
Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter or oil on the top and serve. Drizzle with maple syrup or honey if you want it a bit sweeter. We don’t do this step as we find it sweet enough.
*If doubling this recipe, use a 9×12 baking dish and cook for up to 60 minutes.
Let me know if you try this! I’m sure you’ll be joining the Baked Oatmeal Fan Club too!