These gluten-free oat rounds travel so well they’ve become a regular in our rotation of camping breakfast foods this summer. They easily reheat on a camping stove and can be picked up and eaten with your hands. Recipe makes six 4″ diameter rounds.
While not a breakfast in themselves, they’re a nice slightly sweet side with egg rounds or breakfast burritos.
Ingredients:
- 2 T butter, melted
- ¼ C brown sugar
- 1 egg
- ¾ C milk
- 1 ½ C rolled oats
- ¾ t cinnamon
- ½ t baking powder
Mix oats, cinnamon and baking powder in separate bowl. Set aside. Combine butter and brown sugar. Add in egg and milk and mix together. Add in oat mixture and thoroughly combine.
Scoop mixture into a greased pan of your choice. I use a sandwich bun pan with 4″ diameter cups to cook the oatmeal rounds, but you could use custard cups or a muffin tin to cook smaller oatmeal rounds. Make each oat round about ½ inch thick.
Bake at 350 degrees for 12 – 14 minutes or until slightly brown on edges.
Allow to cool before removing from pan. Store in a container or plastic bag with wax paper between layers. Keep refrigerated or frozen until use.
To reheat, thaw if frozen and then warm on a low heat griddle. Flip with spatula to evenly heat. These can also be microwaved or reheated in the oven at home.
Enjoy!
