Apple Cinnamon Baked Oatmeal Squares

When I discovered my gluten intolerance, oats were one of the first things that taught me to read packages and not make assumptions. It had never occurred to me before that something like oats could give me the same issues that bread and pasta did. Lucky for us oatmeal lovers, gluten free oats do exist. My favorite ones, and the ones I trust most are from Trader Joes. A huge bag is like $5 and they have great texture.

My favorite way to eat oats is for breakfast. Oatmeal is one of those things that can warm you up on a cold morning, and keep you full all day. I used to eat those crazy sugarey instant oatmeal packets for breakfast at work. There’s nothing like breakfast in a paper bowl made from the hot water tap of the office water cooler. This recipe isĀ almost as easy as ripping open a paper packet, but way tastier and better for you.

Baked oatmeal squaresThese oatmeal squares are portable and easy to pack up for a quick breakfast away from home. It’s also super customizable! This recipe features chopped apples and raisins, but I’ve made it with blueberries and bananas and its always delicious.

Baked Oatmeal with milk via glutenfreeglow.comIf you have some time to eat at home before running out to start your day, warm one up and top with some soy, almond or dairy milk.

Oatmeal with almond milkYum!stacked baked oatmeal via glutenfreeglow.com

I’ve made this on weeks that I travel for work, so my husband doesn’t starve and it makes a great dish to share with new parents. Toss in whatever you have!

Apple Cinnamon Baked Oatmeal

Adapted from Taste of Home

3 cups gluten free quick cooking oats (not instant)

1 cup packed brown sugar

2 Tsp baking powder

1 Tsp salt

1 Tsp cinnamon

2 eggs

1 cup almond, soy or dairy milk

1/2 cup applesauce

1 apple, peeled and chopped

1 cup raisins (my fave are the tri-color from TJs)

Mix together dry ingredients in one bowl. In a second bowl, whisk together eggs, milk and applesauce. Toss the chopped apples and raisins with the dry ingredients, then gently combine with the wet ingredients. (Substitute the apples and raisins for blueberries, banana slices or other fruits of your choice.)

Pour into an square pan (lightly grease, unless you’re using a ceramic dish like Le Cruset), and bake at 350 degrees for 40-45 minutes, or until set. Let cool slightly, then cut into squares. To serve, reheat in the oven or microwave until warm. Eat as a square, or serve in a bowl, topped with milk and grab a spoon.

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