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A Family Favorite for Breakfast: Baked Oatmeal (GF/DF)

 A little over a year ago, my family got hooked on Green and Grateful’s  Oatmeal Bake. Bethanie provides helpful suggestions for adapting this recipe for a variety of dietary needs, which was just what my family needed when starting our dairy-free, gluten-free journey. Since then, I have made this once per week (or more, it’s that good) and have further adapted the ingredients and instructions into something that we’re rather obsessed with in our house. Little E, age 2, wakes up and asks for “Bake O-O” every single day, even though it usually only lasts for two days’ worth of breakfasts each week. This means that we end up with tears at least a few of the other five days of the week when we have less-superior oatmeal for breakfast, and he sobs, “No overnight O-O, bake O-O!” Baked Oatmeal Every Saturday  it’s my day for early morning duty with the kids (my usual shift is late nights and night-wakings), so I get up with them and we make baked oatmeal together. The boys work on their pouring and stirring skills and V (almost 4) is now capable of cracking an egg without getting any shell in it. Then we read books for30 minutes while it cooks and our bellies rumble with anticipation. So, what is this wondrous dish that we’ve settled on as sweet perfection? Check it out!

Baked Oatmeal
Easy to make, delicious dairy-free, gluten-free breakfast that is just as good the next day and bakes in the same container you mix it in.
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Ingredients
  1. 1 cup olive oil
  2. ½ maple syrup
  3. 4 eggs
  4. 4 cups dry oatmeal (gluten-free)
  5. 4 teaspoons baking powder
  6. 1 teaspoon salt
  7. 2 teaspoon cinnamon
  8. 2 cups coconut milk
  9. 2/3 cups dried cranberries
  10. 2/3 cups semi sweet chocolate chips (dairy-free)
  11. 2/3 cups nuts, unsalted (we love cashews or slivered almonds)
  12. Optional toppings: additional coconut milk, additional maple syrup, applesauce
Instructions
  1. Heat oven to 350 degrees F. Add the olive oil to a 13x9 pan and let it coat the bottom of the pan. Add the remaining ingredients through the coconut milk. Stir thoroughly, making sure that the eggs are broken up and the baking powder does not clump. Add the remaining mix-ins and stir again. Bake for 30 minutes at 350 degrees F.
  2. Serve warm or cold, it's delicious either way. Top with applesauce, coconut milk, or maple syrup, if desired.
Notes
  1. A frequent substitution for us is using a "chia egg" for one or more of the eggs. For one egg-alternative, mix 1 tablespoon of chia seed (ground, if possible) with 3 tablespoons of water. Let it stand until thick like egg white. Use as one egg in the recipe. Using all chia eggs is possible, but does lead to a drier texture. Also, using duck eggs works well and makes the oatmeal a bit fluffier.
Adapted from Green and Grateful
More Green for Less Green http://moregreenforlessgreen.com/
 

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About More Green for Less Green

Hi, I’m Pamm. Welcome to my little slice of the web! As a progressive Evangelical female pastor and crunchy homeschooling mom, I’m never quite what anyone expects of me. But, hey, that’s what makes blogging interesting, right? Join me as I try to wholeheartedly parent my three little boys, slowly fix up the trashed foreclosure we bought in 2009, and live simply.

{ 1 comment… add one }

  • Jennifer September 18, 2015, 2:12 am

    Have been making this recipe for 6 months now, still loving it! Thanks.

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