STRAWBERRY WALNUT BAKED OATMEAL (GLUTEN FREE) Since arriving in Ecuador, I’ve become

STRAWBERRY WALNUT BAKED OATMEAL (GLUTEN FREE)

Since arriving in Ecuador, I’ve become close friends with an amazing woman who has Celiac disease, meaning she can’t eat any gluten. Every time she comes over for dinner with a group of people, I feel awful when I serve dishes she can’t have. So she and I have started a quest together to figure out what we can make here that won’t make her sick. This is dish #2 of many more to come (the first being flourless chocolate cake).

This is incredibly easy to make and lasts several days for breakfast, or you know, ten minutes if you and a few people are hungry. You can use whatever fruit and nuts you have laying around, or none at all. 

Note: Overnight the oatmeal has a way of soaking up all the milk, leaving the dish a little dry. When I reheat it the next morning, I just add a splash of milk and mix it around with the oats.

Ingredients:

2 cups gluten-free rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 ½ teaspoon cinnamon, plus a little extra to sprinkle on top
½ teaspoon salt
1 cup walnut pieces
1 cup raisins
1 cup strawberries (or any other delicious fruit, I’ve even made this with apples)
2 cups milk
1 large egg
3 tablespoons butter, melted
1 tablespoon vanilla extract
2 ripe bananas, peeled, ½-inch slices

Directions:

1. Preheat oven to 375°F and grease the inside of a 10-½ by 7 inch baking dish with cooking spray or butter.
2. In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, raisins, half the walnuts, and half the strawberries. (Save the other half of strawberries and walnuts for the top of the oatmeal).
3. In another large bowl, whisk together the milk, egg, melted butter and vanilla extract.
4. Add the oat mixture to prepared baking dish.
5. Arrange the remaining strawberries, walnuts, and banana slices to the top.
6. Pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats. Sprinkle with a pinch or two of cinnamon.
7. 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.