Gluten Free Overnight Crunchy Top Apple Cinnamon Baked Oatmeal

Ingredients:

  • 2 eggs, lightly beaten
  • 1/4 cup pure maple syrup or honey
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/4 cup melted butter or coconut oil
  • 1/2 cup unsweetened applesauce
  • 1 small apple grated
  • 1 1/4 cups milk (or coconut milk)
  • 3 cups old-fashioned oats (use certified gluten-free oats if necessary)
  • 1/3 cup brown sugar

Preparation:

  1. Combine all ingredients except oats and brown sugar in a large bowl. Add oats and mix well.
  2. Transfer mixture to a buttered baking dish (9 inch pie or square pan; or any 2-quart baking dish, depending on how thick you would like your oatmeal. A 10 inch cast iron skillet works well too). Cover and refrigerate overnight or for at least 4 hours.
  3. When ready to bake, let the baking dish sit on the counter while the oven preheats to 375 degrees. Uncover the oatmeal and bake for 27-30 minutes or until just firm in the center. Remove oatmeal from oven, set oven to broil, and sprinkle brown sugar over top of oatmeal. Broil for a minute, watching closely until the topping is melted and lightly browned
  4. May serve with warmed milk, slivered almonds, chopped walnuts or pecans and sliced bananas if desired. Cover and store leftovers in refrigerator. May reheat gently.

Notes:

You may also make the baked oatmeal as muffins. When doing this, I refrigerate the uncooked oatmeal in the mixing bowl then transfer to the muffin tin once the liquid has been absorbed by the oats. I get 8 regular muffins or 6 jumbo and bake for approximately 20 minutes. (Because of the wider proportions of my jumbo tin, those muffins bake in the same amount of time as the muffins baked in my regular tin. Just peek a little early until you know the exact time for your oven.)

If you use melted butter or coconut oil in this recipe, it is helpful to have the ingredients come to room temperature before mixing, that way, the butter or oil will not re-harden when it comes in contact with the cold ingredients.

Recipe courtesy of Ann Fulton

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