Today, I made something wonderful. I made the BEST baked oatmeal recipe that I have ever eaten. As if that wasn’t great in itself, this recipe has no gluten, no sugar, and no dairy. I’m ecstatic!
First let me tell you where I found my starting recipe. Martha Stewart shared a baked oatmeal recipe on her website that she originally found from the cookbook Super Natural Every Day by Hedi Swanson. My new recipe isn’t really like the original anymore! When we cook we take our medium and we paint a different picture. Today, I’m going to tell you about the baked oatmeal recipe that came out of my coloring outside the lines!
The Best Baked Oatmeal Recipe Ever
First, gather these ingredients or feel free to do your own coloring outside of the lines. Recipes are made to be reinvented and you should always feel free to add your own personal touch.
3 tablespoons of ghee, melted if needed (I make my own, but if I don’t I buy –> this) – Ghee has the milk proteins removed from the fat, so this is not considered dairy to most dieters. However, if you have a milk allergy, substitute with coconut oil/butter or olive oil.
2 cups of gluten-free rolled oats (I use –> these)
1/2 cup walnuts, chopped or just broken
1 teaspoon of baking powder (I use this brand without aluminum –> here)
2 teaspoons ground cinnamon
1/2 teaspoon sea salt (I buy –> this salt)
1 cup coconut milk (You want to find a coconut milk with the least amount of extras, I buy them in bulk –> here)
1 cup water
1 large farm fresh egg
2 teaspoons of vanilla (optional – be leery of cheap vanilla brands that add sugar)
2 ripe bananas
1/2 cup dried black currants (I bought –> these currants)
Directions for Making Baked Oatmeal
Preheat the oven to 375 and spread the ghee over a square baking dish. I used my Le Creuset square baking dish and it was just the right size.
Mix together the oats, most of the nuts (save a few for the top), baking powder (not soda . . . I used soda by accident and the entire recipe turned out completely fine. So don’t stress it!), cinnamon, and salt. In a separate bowl, mix together the coconut milk, water, egg, 1 1/2
teaspoons tablespoons of ghee, and vanilla (if desired).
Lay the bananas on the bottom of the baking dish.
Sprinkle the black currants on top of the bananas, but save a few to add to the top.
Cover the currants and the bananas with the dry oatmeal mixture.
Next, pour the coconut milk mixture over the oatmeal. Be sure to whisk your eggs in well. I had a few streaky egg whites on top of my oatmeal. Tilt and/or tap the dish until the mixture saturates all of the oatmeal.
Finally, top the dish with a sprinkling of walnuts and black currants.
The oatmeal was done in 35 minutes, but keep it in for another 5 minutes if it seems loose.
Once your dish is done, add the rest of the ghee to the top of your baked oatmeal! Add a dash of salt if desired and enjoy!
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