You’ll love this gluten free oatmeal!

Monica says:

Oh how I love breakfast!

In fact, it might be my favorite meal of the day!

I love to get my body started on the right foot for the day….it’s a win-win!

Since blueberries are my favorite fruit, this gluten free oatmeal is hearty, delicious, and so easy to make.

See for yourself!

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GF Blueberry Baked Oatmeal

Dry Ingredients:

3 cups gluten free Old Fashioned Oatmeal (not instant)

½ cup almond meal

¾ cup chopped almonds (divide into two servings and set one aside)

2 tsp Saigon Cinnamon (we used Calicutt’s)

½ tsp salt

½ tsp baking powder

Wet Ingredients:

2 large organic eggs

2 ½ cups vanilla nut milk (we used Silk High Protein)

1/3 cup unsulphured honey

2 tsp vanilla

Fold in:

1 cup fresh organic blueberries

Top:

Spread reserved almonds on top of whole mixture

Directions:

Preheat your oven to 350˚. Prepare a 9” x 13” pan with non-stick spray.

Get two bowls ready and mix all dry ingredients in one (use only ONE serving of the chopped almonds), and whisk wet ingredients in the other.

Combine the two mixtures together with a wooden spoon and then gently FOLD in the blueberries.

Pour into your prepared pan and top with remaining serving of chopped almonds.

Bake for 30 minutes or until brown and bubbly. You may want to insert a toothpick into the oatmeal to ensure it is done (toothpick should come out clean!).

Serve warm or cool.

You can top each serving with more fresh blueberries….since you can never have enough blueberries!

Also, you can pour some milk of your choice on top and enjoy!

Refrigerate any uneaten portions.

And believe me, it’s great the next day, too!

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Just heat it up for a few seconds in the microwave and garnish….oh my!

© 2017, Monica of glutenfreedoubletalk whisks

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Blueberry Coconut Crisp…gluten-free and oh, so good!

Monica says:

Every 4th of July brings new blueberry recipes to my collection. This one is a keeper for sure!

So easy and delicious!

I’ve even had some “coconut haters” try it and come over to the “coconut lovers” (okay, “likers”) side!

See what you think!

I adapted this recipe from Two Peas and Their Pod (thank you!).

Ingredients:

5 cups fresh blueberries
1 tablespoon fresh lemon juice and a dash of cinnamon*
1 cup GF Quaker Old Fashioned Oats
1/4 cup almond meal or whole wheat flour (I used hazelnut flour)
1 cup sweetened flaked coconut (I used unsweetened, unsulphured flaked coconut)
1/4 cup brown sugar (I used organic coconut palm sugar)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (I used Calicutts Spice Co. Saigon Cinnamon*)
1/3 cup melted coconut oil (I used organic extra virgin coconut oil)
Ice cream or yogurt for serving, optional

Directions:

Preheat oven to 350 degrees F. Spray a 9 x 9-inch baking dish with cooking spray.

Pour blueberries into dish and pour lemon juice over the berries. Add a dash of cinnamon. Gently toss.

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A huge THANK YOU to my niece, Alicia, for letting us pick these beauties from her blueberry trees!

Honestly….TREES! Never have seen anything like them!

In a medium bowl, combine oats, flour or almond meal, coconut, brown sugar, salt, and cinnamon.

Pour coconut oil over the dry ingredients and stir until combined.

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Sprinkle the oat mixture evenly over the blueberries in the pan.

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Bake the crisp for 35 minutes, or until the topping is golden brown and the fruit is bubbling.

Serve warm with ice cream or yogurt, if desired.

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Best thing about this dessert is that you can make it ahead of time and as long as it’s covered,

it can be stored in the refrigerator for up to 2 days!

So, in a word….YUM!

Give it a try…you won’t be sorry!

© 2016, Monica of glutenfreedoubletalk