Classic Baked Oatmeal { Gluten-Free }

 

Classic Baked Oatmeal | RealFoodCarolyn

Craving some old-timey oatmeal for breakfast these days? Who doesn’t love the aroma of cinnamon wafting through the kitchen?

This Classic Baked Oatmeal recipe is a cinch to pull together … with just a little preplanning. Soaking the rolled oats overnight, with the addition of phytase-rich buckwheat and an acidic medium, improves the digestibility. (We’re careful not to overdo grain-based recipes in our family and you should note that oats can be cross-reactive with gluten so take care if you are gluten-intolerant.)

Enjoy this delicious and warming treat for cool Fall mornings!

Classic Baked Oatmeal {Gluten-Free}

2 1/2 cups certified gluten-free rolled oats 
1/2 cup buckwheat groats or buckwheat flour*
2 tablespoons of an acidic medium such as apple cider vinegar, yogurt or whey
1 cup full-fat milk (if dairy-free, you can substitute coconut milk or almond milk)
2 to 4 large eggs from happy pastured hens, lightly whisked
1/2 cup maple syrup or honey
4 tablespoons fat of choice (butter, coconut oil, lard or palm shortening), softened PLUS additional for preparing baking dish
1 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom

 

Eight to twenty-four hours prior to serving oatmeal: Combine oats, buckwheat, and apple cider vinegar in large bowl. Fill bowl with enough filtered water to cover and to allow for expansion of oats. Place dishtowel over the bowl and set aside to soak. [*Edit: If you do not have access to buckwheat groats or buckwheat flour, you can just omit that ingredient. The addition of buckwheat helps to neutralize phytic acid found in the oats but the long soaking time also helps.]

When ready to prepare the Classic Baked Oatmeal, pour oat mixture into large, fine sieve to drain. Rinse and drain well. Note: If using buckwheat flour instead of groats, you will rinse away the flour but it has done it’s job to aid in reducing phytic acid during the soaking time.

Place oatmeal mixture in large bowl and combine with remaining ingredients, stirring well to incorporate. Pour into well-greased 9″ x 12″ baking dish and bake at 350 degrees for 30 minutes. Serve warm or slice and refrigerate to serve cold. Freezes well!

This recipe shared at A Southern FairyTaleMake Ahead Meals for Busy Moms, Real Food Forager, Holistic Squid, Healthy Roots Happy Soul, The Tasty Alternative, The Gluten-Free Homemaker, Frugally Sustainable, Kelly the Kitchen Kop, Thank Your BodyCultured Palate, The Nourishing Gourmet, Natural Family Today, Food Renegade and Homegrown & Healthy.

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DISCLAIMER: I'm a wife and mom who is passionate about real food! When it comes to nutrition and health, everyone should do their own research. PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. This blog only includes links to products and services that I would use myself.

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11 Responses to Classic Baked Oatmeal { Gluten-Free }

  1. Dawn @ Peeling Back the Onion Layers October 11, 2013 at 3:15 pm #

    I so love a good soaked oats recipe!!! I would love it if you would link up with us at Healing With Food Friday! http://peelingbacktheonionlayers.com/healing-with-food-friday-5/

  2. Jess October 14, 2013 at 3:42 am #

    Oh my…this sounds simply divine! I may have to soak some oats in kefir in the morning so that I can have some of this for supper tomorrow nightl

    Thank you for sharing with our weekly blog hop, *Mostly* Homemade Mondays. I will be featuring your recipe on the party tomorrow morning.

    Hope to see you stop back by tomorrow!

    Jess
    http://www.scratchmommy.com

  3. Jeanette January 17, 2014 at 12:09 pm #

    I LOVE this recipe!!! I always keep the extras individually wrapped in the freezer & take them with me to work! I would like to know what the serving size would be so that I can try and keep track of my calorie intake and start shedding off a few of these extra pounds I gained.

    • Real Food Carolyn January 17, 2014 at 1:41 pm #

      Hi Jeanette! So glad you like the recipe! Sorry, but I don’t have info calorie counting. You might be interested in this book: http://thecaloriemythbook.com

      Take care and please check in for more recipes this year!

  4. Nourishing Charlotte October 14, 2013 at 1:35 pm #

    Love that idea!

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