Saturday, September 12, 2009

Amish Baked Oatmeal

gluten free baked oatmeal
I love the weekends. It means I get to wake up late, lounge around in my pjs, and have time to fix a decent breakfast that can be savored. Big contrast from a weekday, which consists of too many pushes of the snooze button, dragging myself out of bed, and grabbing something quick to eat on my way out the door. Eating dry cereal from a baggie and drinking coffee while driving is not exactly the breakfast of champions, but it works. I need to become a morning person...

Anyway. Back to this delicious breakfast. Baked oatmeal is like regular microwave oatmeal's fun older sister. It's got a little more to it, both taste and texture-wise. The form is different. When you take it out of the pan, it's got some shape, but you couldn't just grab it and eat it like a granola bar. (Can you tell the gears are already turning to try and make it happen?)

Serve it topped with warm milk, fresh berries & cream, straight up, or however else you like it. You can also add fruit & nuts to the batter if it floats your boat. I'm thinking slivered almonds would be awesome.

Baked Oatmeal

1 c. GF oats
1/4 c. packed dark brown sugar
cinnamon (to taste)
3/4 t. baking powder
1/8 t. baking soda
1/8 t. salt
1/3 c. water (or milk)
1 egg
2 T. oil (or melted butter)
1/2 t. vanilla
ground flaxseeds (optional)

Beat the egg, then stir in the water, sugar, vanilla, and oil. Mix the oats, cinnamon, baking powder, baking soda, and salt in a separate bowl. Add the oats mixture to the egg mixture, and stir it all together. Sprinkle flaxseed meal over the top, if desired. Pour it into a 6 to 8-inch pan or individual ramekins. Bake at 350 until the edges start to brown and the middle is set. This is 10-15 minutes for the pan, 5-10 for the ramekins.

Makes 1-2 servings.

Hope ya'll have a good weekend!


Jen said...

I don't like oatmeal, but I'm going to try and make this just for fun.

CinnamonQuill said...

Cool, I've never made oatmeal this way!