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
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.
Stay warm!
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