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| Still warm!! |
When we found out we were gluten intolerant, the joy went out of cooking for quite a while. Basically, everything I used to make for my family was wheat based and finding new options was much harder 12 years ago than it is now. Fast forward 12 years and we're still not fans of most store-bought gluten free options, so we've really upped our baking skills to meet our new reality. Still, there were a few of our favorites that happened to be naturally gluten-free and they have stayed in the rotation to this day. One of these keepers is Amish Baked Oatmeal. I first blogged about this recipe in 2010, and it is still in my rotation, so there is that!
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| Fresh out of the oven. |
Since those first days, however, I've slightly modified the original recipe with the addition of another egg and a teaspoon of cinnamon. This is the version of the recipe I use these days.
Ingredients:
1 1/2 cups quick cooking oats
1/3 cup packed brown sugar
1/2 cup of milk (I've made it with water when I didn't have milk!)
1/4 cup of butter - melted
2 egg, beaten
1 teaspoon baking powder
1 teaspoon cinnamon
2 teaspoons vanilla extract
Pinch of salt (I use 1/8 teaspoon)
1. Preheat oven to 350F. Grease an 8 x 8 pan.
3. Cover and place in refrigerator overnight (remove cover to bake) or leave uncovered and bake immediately for 30 minutes at 350F. (If you leave the cover on when you bake it, it is too soggy.)
4. Top with berries or eat plain (we like it straight out of the pan).
Honestly, this is a quick and easy addition to your breakfast or dessert rotation. (It's also really great for those afternoons where you just want something sweet, but don't want to each junk and you don't want to make a big mess.) The 8 x 8 pan is a nice amount for a couple or for a small family. Also, this is NOT an expensive treat to make, so if you're on a tight budget, this is definitely something to try.
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