When the temperature drops 60 degrees in less than 24 hours and it starts snowing in early September, it’s time to break out the gluten-free baked oatmeal for breakfast. This dish of warm yumminess is super easy and super comforting. It serves 4 – 6. Any leftovers can easily be reheated in the microwave for a bedtime snack.

Ingredients:

  • 4 T butter, melted
  • 1 ½  C milk
  • 2 eggs
  • 3 C rolled oats
  • ¾ C brown sugar
  • 1 ½ t cinnamon
  • 1 t baking powder
Mix the wet ingredients in one bowl, the dry in another, and then combine.

Preheat oven to 350 degrees.

Mix dry ingredients.

Add butter, milk, and eggs.  Mix until combined.

Grease 9 x 11 glass baking dish.

Spread mixture in dish.  Bake at 350 for 23 – 25 minutes or until set.  (Center will not look ‘looser’ or wetter than edges.)  

Top individual servings with milk, fruit, and nuts as desired.

There. I hope my recipe for gluten-free baked oatmeal helps you survive this abrupt transition to fall. I think we were all hoping for cooler weather but not quite like this.

I think my garden is done for the year but I have to admit it was sort of beautiful out there this morning.

Stay warm!

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