Gluten-Free Baked Oatmeal

When I was diagnosed with celiac disease, we were told that gluten was in wheat, rye, barley, and oats. Since then it has been determined that pure oats are safe for most people on a gluten-free diet.

The catch is that word “pure.” Because of growing, processing, and transporting practices, mainstream oats (such as Quaker) are contaminated with gluten. Sometimes they are heavily contaminated.

There are a few companies who sell gluten-free oats. Some people get sticker shock when they see the price of gluten-free oats, but I am thankful that there are safe oats available.

Amazon has some of the best prices on gluten-free oats, though you need to be willing to buy in bulk. I store extra packages of oats in the freezer where they will be kept fresh.

One of my favorite ways to use gluten-free oats is in baked oatmeal. It is a delicious healthy breakfast that kids are sure to enjoy. I like the fact that it can be prepared the night before, refrigerated, and then placed in the oven in the morning.

Gluten-Free Baked Oatmeal

Ingredients

• 3 cups gluten-free instant oats
• 1/4 cup brown sugar
• 1 1/2 teaspoons cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup apple sauce
• 1/3 cup agave nectar (or try honey or maple syrup)
• 3/4 cup almond milk (or cow’s milk)
• 2 large eggs, lightly beaten
• 1/4 cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 350° (if baking immediately).
2. Using a whisk, combine the oats, brown sugar, cinnamon, baking powder, and salt in a mixing bowl.
3. Add the remaining ingredients and mix well with a large spoon or spatula.
4. Spread the mixture in a greased 9 x 13 inch baking dish.
5. Bake immediately or cover and refrigerate overnight.
6. Bake at 350° for 30 – 40 minutes until it is set in the middle.