• jadavid09

Baked Oatmeal GFDF with Cacao

Updated: Oct 8


Breakfast is served! Enjoy a nutritious baked oatmeal muffin in no time!

Whatever season it is, having quick, nutrient-dense breakfast ideas is a must for your family, right? We have all heard that breakfast is the most important meal of the day!


The reasons for this is that it sets the stage for the way the rest of the day will most likely go (food and emotion wise) and we need brainy starts to our day - protein and fiber are our friends! Oatmeal is an excellent breakfast choice! But, we get bored, right?


If you're a family that doesn't do cold cereals, this may be a good recipe for you. Plus if you've got a big family or want to have an easy grab and go breakfast for a couple days, you can easily double the ingredients and make more individual servings.


The recipe inspiration came from Sugar Free Mom. I liked her rendition because she used no granulated sugar. Her natural sweetener of choice was honey. She also used banana and apple sauce. I made mine slightly different but I encourage you to check hers out so that you can see what toppings she used.


This recipe is gluten and dairy free. Yields: 12-15 individual servings.


This recipe freezes well too! Just remove from the freezer or let thaw in the fridge then pop into a microwave and heat to warm to touch or eat them room temp. You decide what works best for your family.


Ingredients:

Preheat oven to 350°. Your oven will be ready by the time you combine these ingredients:


2 eggs, whisked

1 tsp vanilla

1 cup of unsweetened applesauce

1 large banana, mashed

1/2 cup honey or 1/4 cup maple syrup


3 cups gluten free oats

1 T flax meal

2 T cacao powder*

2 tsp baking powder

1/2 tsp salt


1/4 - 1/2 cup of allergen free chocolate chips

1/4+ cup of dairy free milk (see step 4)


* I picked up a new cacao powder from the health food store to try out in this recipe first! When I opened the bag - YUMMY! I knew it would be a good addition to this recipe. This is the brand - go to Amazon (#ad) to see if you'd like to use it too. (This is an affiliate link.) Be sure to read the ingredients before purchasing.


Instructions:

1. Whisk eggs in a medium bowl then add the first 4 wet ingredients (vanilla, applesauce, banana, honey or maple syrup) above and mix well.


2. In a separate bowl, combine 5 dry ingredients (oats, flax meal, cacao powder, baking powder and salt).


3. Combine the wet ingredients with the dry ingredients.


4. If you find your batter is too thick, you can add a DF milk of your choice. Start with a 1/4 cup at a time. You want your oatmeal batter to be loose. This is good because you want your baked oatmeal to be moist. (BTW, I don't mind the word

- M O I S T -- I know it's not a favorite among many.)


5. Optional: Add 1/2 cup dairy and gluten free chocolate chips.


6. Line muffin tin(s) - yields 12-15. Pour 1/2 cup of oatmeal batter into each liner. Bake for 30 minutes.


Cool for 10 minutes. Enjoy!


Before offering the baked oatmeal to my son, I told him it's not very sweet. He thought that it was just right and had seconds. I was craving something sweet so I thought they needed a little bit more -- I dipped my muffin in some real maple syrup. YUM! I shared the muffins with my neighbor and her three daughters all enjoyed it and wanted more!


Side note: Talking on the subject of oats, we know how popular overnight oats are! I'm usually not a fan of them because I'm particular about texture. Well, even cooked oats have to have the right texture before I will eat them! But since it's been quite some time since making another overnight oat recipe, I recently tried a GFDF recipe using coconut milk, coconut yogurt, chia seeds, and in season fruit. I topped it with crushed walnuts and sprinkled it with raspberries.


What's your favorite breakfast food?


Disclaimer: This post was originally published on my first blog (iconveyawareness).


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As an Amazon Associate, I earn commission from qualifying purchases.

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Conveying Awareness

Certified Health Coach

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Jessica David

PO Box 1731

Ridgecrest, CA 93556

 

Tel: 760-301-6763

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