Gluten-Free Baked Oatmeal Recipe
Daily Value: 18%
|Folic Acid (B9)||47µg||12%|
|Fatty acids, total monounsaturated||7g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
- Cooking spray
- 2 cups gluten-free oats
- 3/4 cup slivered almonds
- 2 tablespoons stevia
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon sea salt
- 1 3/4 cups almond milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 2 teaspoons gluten-free vanilla extract
- 1 cup fresh blueberries
- 1 cup fresh strawberries, sliced
- Honey, for serving
Preheat the oven to 375 degrees.
Coat an 8-inch square baking dish with cooking spray.
Combine the oats, almonds, stevia, baking powder, cinnamon, and sea salt in a bowl. In another bowl, whisk together the almond milk, egg, butter, and vanilla extract. Transfer the oat mixture to the baking dish and layer the almond milk mixture on top of the oats. Scatter the blueberries and strawberries on top.
Bake until golden brown and the oat mixture has set, about 45 minutes. Remove from the oven. Set aside to cool for 5 minutes before serving with a drizzle of honey.
Total time: 50 minutes
Special Designations: Gluten-free, Kid-friendly, Healthy