There is something about oatmeal.
Warm.
Comforting.
Yummy.
And perfect for this crazy extreme weather we have been having across the country.
Oatmeal can be made gluten-free, in fact oats are naturally gluten-free and ALL oats are non-GMO as well. The reason you have to worry about gluten with oats is because of cross-contamination if they are processed in a facility that also processed wheat.
But if you are like me and looking for a completely grain-free option, you now can have the comforting taste and texture you love without the grains. And you can bake it too!
- 1 cup shredded unsweetened coconut
- 1 cup crushed pecans
- 1½ tsp cinnamon
- 1 tsp sea salt
- 2 eggs
- 1½ cup milk
- ¼ cup raw honey
- 1 tsp vanilla
- Preheat oven to 350 degrees
- In a large bowl, blend all of the dry ingredients together and set aside.
- In another bowl, blend the wet ingredients together until smooth.
- Pour the wet ingredients into the dry ingredients bowl and combine until completely blended.
- Pour into a casserole dish (round, oval or square - the equivalent of around 9"x9") or into 3-6 individual sized serving containers (depending upon size)
- Bake for 20-25 minutes.
- Add milk and drizzle with honey or maple syrup (optional) and serve.
Be careful not to overcook this!
I really enjoyed this and it was very filling. The texture was fantastic. You could add a mashed banana before baking, or even add in berries or apples.
Are you a fan of oatmeal?
What do you put in yours?
Oh wow, another fantastic recipe!!
This looks awesome! I’ve actually just added oats back to my diet after being grain free for quite a while. I’ve opted for certified gluten free oats and have been having bread made with them once a week or so. But this looks like a great option for breakfast!
Yummy! This sounds so good. I mix up my oatmeal. Sometimes with berries, sometimes apples, cinnamon, nutmeg and yogurt! ALways add nuts & seeds!
This sounds more like dessert than it does breakfast!!
Matthew has been eating a no-oat oat meal this week and LOVES it. Reminds me I need to make some more.
Help, I made this this morning and it took twice as long to bake in order for it to not be totally liquidy. I did make it with almond milk rather than regular milk, but other than that, I followed the recipe exactly. It’s yummy though! 🙂
This recipe is delicious! I made it this morning to have something “cereal”-like during my Whole30 (I could not stomach more eggs today), and it was spectacular. I substituted mashed banana for the honey (since sweeteners are off-limits during whole30) and almond milk for the milk, and then topped it with blackberries and splash of coconut milk, and it was naturally sweet and oh-so-yummy. Thank you!!