Among the many highlights of our time in Pennsylvania was BREAKFAST! (Lunch and dinner were equally amazing.) Michelle made this baked oatmeal dish on Friday morning, and there was even enough to eat it again on Saturday before we headed to Hershey. What was funny, though, was that when she pulled it out of the oven and offered it to the kids, they all looked at me with faces full of fear and anxiety. Even Robert gave me a concerned look. The reason for the hesitation was because they know we buy special gluten free oats, because regular oats, while they are technically gluten free, are usually contaminated by being processed right alongside wheat. I whispered to them that it would be all right, because I had talked to Michelle previously about our being semi-high maintenance houseguests, and our specific food issues. We had even discussed oats, and Michelle had taken the time to buy the gluten free kind for this recipe. Michelle caught on to our conversation and kindly reassured everyone that the oats were gluten free. It was so thoughtful of her, and my whole family ~ even the non-oatmeal eaters ~ fell in love with this dish.
Robert is out of town for a few days, so I had to go to the gym by myself this morning. Before I left, I whipped up this batter, popped it in the oven, and set the timer so the kids would know when to take it out. When I got home exactly half of a 9×13 pan of it was left. They gobbled it up! I can tell that this is going to become a weekly breakfast tradition at our house!
Michelle’s Baked Oatmeal
3 cups GF oats
3/4 cup brown sugar
1/2 cup butter (1 stick), melted or softened
2 eggs
2 cups milk
2 tsp baking powder
1tsp salt
1-2 tsp cinnamon
Combine oats, brown sugar, baking powder, salt and cinnamon in a large bowl. Whisk together eggs, milk, and melted/softened butter in a separate bowl. Add liquid ingredients to dry ones, and stir until thoroughly combined. Pour into a 9×13 greased baking dish, and bake at 375 degrees for 25 minutes.
You can double the recipe and still use a 9×13. This will give you taller squares when cut, and might require a bit more baking time.
This can be served in so many ways:
Just cut a square and pour some milk over the top and eat with a spoon…..
or add dried fruit, nuts or even chocolate chips to the batter…
or stack with dollops of plain or vanilla yogurt and top with berries, which is what I did when I got home from my workout! YUM!
Hello Dear Melanie~ Thank you for your sweet comments on our blog. I always enjoy hearing from you. I still wonder….did you dtr ever come up with a name for her Gluten Free Cafe? 🙂
You asked if we will call Geneva – "rosie" – and the answer is yes 🙂 We are weird I'm afraid 🙂 We always have given our children nicknames right from the start. One son was called by his nickname "bob" till he entered public school for a couple years ( 2nd grade). We had to convince him that his REAL name was not BOB 🙂 It was soo funny!
I would love to gobble up that oatmeal – it looks delicious!! With all rosie's wakefulness and fussyness I'm working on staying away from dairy and gluten. I love butter though, but for her, I can stay away from it.
Always a treat to hear from you~ Cinnamon
I made it this morning for Mr. Witte.
Added chocolate chips to it and he loved it. He needed a good breakfast before finishing work on the fence. We'll have leftovers for dessert later. Love, K&J