Breakfast,  Dairy Free,  Gluten Free,  Grain Free,  Paleo/Primal,  Vegetarian

Comforting Baked Oatmeal

I love comfort food as much as the next person.  There’s nothing better than a warm bowl of yumminess on a cool morning.  Although I rarely have a grain based breakfast, this is one of my favorite treats to make during the winter months.  I originally found a similar recipe years ago from Tosca Reno’s The Eat Clean Diet Cookbook.  I fell in love!  Later on I realized heavy starch breakfasts do not bode so well for stable blood sugar and energy levels through the morning so I largely forgo oatmeal in favor of eggs and veggies.  Today though, oatmeal is calling my name.  I still use the dry to wet ratio from Tosca’s recipe, but have largely altered the rest to increase the fat and protein content.  Fat and Protein with starchy carbohydrates help to slow down the release of glucose into the blood stream which keeps us from the inevitable sugar crash a few hours later.  Because I love the recipe, but can’t often use oats I also designed a grain free option which is in the recipe below.  This is a great recipe for your Sunday mornings at home!  Happy Baking!

Baked Oatmeal
Serves 4
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 2 cups whole rolled oats (gluten free)
  2. 2 cups coconut milk or other
  3. 1 pink lady apple, shredded
  4. 2 tblsp collagen hydrosylate
  5. 2 tblsp ground flaxseed
  6. 1/4 slivered almonds
  7. 1 tsp cinnamon
  8. 1/3 cup dried cranberries (optional)
Instructions
  1. Combine all ingredients and pour into a 3qt baking dish greased with coconut oil. Bake at 400 for 40 minutes or until browned. Serve with milk of choice, butter or coconut oil, and coconut flakes.
Notes
  1. Add any fruits you like. Instead of collagen add 1 scoop of your favorite protein powder.
  2. You can combine the dry ingredients the night before for a quick morning prep.
  3. **Grain Free** Swap the 2 cups of oatmeal for 2 cups precooked spaghetti squash. Cut the coconut milk to 1 cup. Bake for 30 minutes until browned and bubbly.
Adapted from Tosca Reno The Clean Eating Diet Cookbook
Adapted from Tosca Reno The Clean Eating Diet Cookbook
My Life Delicious http://mylifedelicious.com/

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