Gluten-Free Recipes – Gluten-Free Baked Oatmeal Squares

GF Oatmeal Breakfast Bars
While in my last post I was writing about summer, now a cold breeze has settled in Manhattan.  So as I get braced for winter and the warm and comforting foods that come with that season, I want to share a perfect cozy breakfast recipe I learned in a Healthy Cooking Class.  Because I knew Oatmeal Squares were on the menu for the class, I brought a box of gluten-free oatmeal and a gluten-free flour mix just in case.  I spoke with the instructor before class and asked if I could be on the team to make that dish.  With a little bit of planning I was able to eat everything in class just by replacing the regular oats in the one questionable recipe with the gluten-free ones.
GF Oats
This recipe is warm and toasty and provides more protein than a plain oatmeal preparation.  It’s suitable for guests and yet easy to make – I highly recommend giving this one a try.

Gluten-Free Baked Oatmeal Squares Recipe (adapted from Eat Food Nutrition)

Serves 6-8 for breakfast

Nonstick cooking spray
2 1/4 cups uncooked quick-cooking gluten-free oatmeal
1/2 cup firmly packed brown sugar
3/4 cup dried cranberries
2 teaspoons ground Vietnamese cinnamon
1 teaspoon salt
3 cups skim milk
4 egg whites, lightly beaten
1 tablespoon canola oil
1 tablespoon vanilla extract
Optional: yogurt or fresh berries/fruit for topping


Preheat oven to 350 degrees Fahrenheit.  Lightly coat 8-in square baking dish with nonstick cooking spray

In a large bowl, combine oats, sugar, cranberries, cinnamon and salt.  Mix well.  In medium bowl whisk together milk, egg whites, oil and vanilla.  Add wet ingredients to large bowl with dry ingredients.  Mix until well blended and pour into baking dish.
GF Oatmeal Squares Prep
Bake 55 to 60 minutes until center is set and firm to the touch.  (resist the temptation to stir during the baking process – it won’t set right, I learned the hard way…)

Remove from heat and let cool slightly before serving.

For an ‘eggy’ breakfast recipe try my Breakfast Frittata Recipe.  To put the rest of those gluten-free oats to use, try my Gluten-Free Oatmeal Cranberry Cookie Recipe or Shauna’s Gluten-Free Granola Bar Recipe.

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Lauren said,

October 3, 2008 @ 11:20 pm

Yum, that sounds wonderful! I don’t know if I could just leave it alone for an hour though… =D

jen said,

October 5, 2008 @ 3:08 pm

This looks great!
I have a question though. What is the finished texture like? Do they form bars that hold together, or is it more of a cake-like texture, or something else?

glutenfreeforgood said,

October 20, 2008 @ 7:21 pm

These oatmeal squares look soooo good. Luckily GF oatmeal doesn’t bother me. Your healthy Mediterranean (spelling?) Tuna Salad looks amazing as well. I’ll try that one as well. Beautiful photos, by the way. I like the redesigned look of your blog.
Take care,

Matt said,

October 21, 2008 @ 10:55 pm

My friend’s father has celiac disease and is always looking for new desert recipes that he can eat…my wife and I will try making this and sharing it with him. Looks great.



A Gluten-Free Guide said,

October 25, 2008 @ 11:07 pm

Hi Jen – it’s more like a cake than a bar, though I didn’t have the patience to wait for it to really cool….

Thanks Melissa – let me know what you think of the recipes!

Matt – it may not be sweet enough for a real dessert but that does make me want to try it warm with a little brown sugar and ice cream on top….

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