Gluten-Free Recipes – Gluten-Free Baked Oatmeal Squares

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.

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

Ingredients:
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

Directions:

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.

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.