Gluten-Free, High Protein Baked Oatmeal

Gluten-Free Baked Oatmeal

Delicious and very healthy - high protein gluten-free baked oatmeal
Delicious and very healthy – high protein gluten-free baked oatmeal

Total Time: 50 minutes
Serves: 10-12

2-2/3 cups gluten-free rolled oats (steel cut oats)
1/3 cup brown sugar (or stevia if desired)
1-1/3  teaspoon baking powder
1-1/3  teaspoon cinnamon
1/2 teaspoon salt
1-1/3 cup raw walnut (or almond or pecan) pieces
1-1/3 cup raspberries {any berries work}
2/3 cup chocolate chips (or any chips or shredded coconut)
2-2/3 cups milk(1%, skim or almond milk)
1 extra large egg (or appropriate egg substitute if for vegans)
3 tablespoons butter, melted (this can be omitted or you may use coconut oil for vegans)
1-1/3 tablespoon vanilla extract
1 ripe banana, peeled, 1/2-inch slices

Preheat oven to 375°F and generously spray the inside of a 13 by 9-1/2  inch baking dish with cooking spray and place on a baking sheet.

In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal).
In another large bowl, whisk together the milk, egg, butter and vanilla extract.

Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.
Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.


About Amy: Amy owns and runs The Mandolin Inn, a Dubuque Iowa bed & breakfast.