Breakfast idea: Gluten-free Maple Pecan Cereal Pie

Gluten-free Maple Pecan Cereal Pie

When people find out that our family is gluten-free, dairy-free and predominately egg-free, the most common question I get asked is “What do you guys eat for breakfast?!”

Gluten, dairy and eggs are ubiquitous in our standard American breakfast. So it’s no wonder that going gluten-free and dairy-free can seem daunting to so many people.

I have to admit that initially it did take a little bit of extra thought in planning my family’s breakfast schedule.
But now I try to get creative and think outside the box. Sometimes, I will even serve dinner’s leftovers for breakfast. After all who made up the rule that says you can’t eat certain foods for breakfast?!

In other countries people eat all kinds of things for breakfast. In Italy, for example, it is not uncommon for people to eat lunch meat with their breakfast. And in Asian countries, rice is a breakfast staple. So I’ve learned to get creative and think outside of the box.

But that’s not what this recipe is about! This recipe was just me figuring out how to get creative with our beloved oatmeal.

Sometimes just changing the presentation can make something old seem new! So that’s what I’ve done here — I created a baked oatmeal and served it in a pie dish.
It was fun to pull out of the oven (not to mention how delicious it smells coming out) and have the boys think they were getting dessert for breakfast!

There are so many ways you can alter the flavor of this oatmeal. I’d love to hear what you tried. Let me know in the comments section how you changed it up! Enjoy!

Gluten-free Maple Pecan Cereal Pie

 

Maple Pecan Cereal Pie

Ingredients

2 cups water
1 cup Gluten-Free Organic Rolled Oats
1/2 teaspoon cinnamon
1/4 spoon salt
2 tablespoon Flaxseed Meal
2 bananas, sliced
1/2 cup pecans, chopped

1/4 cup of rice milk
1/4 cup maple syrup
1/2 teaspoon vanilla extract

Directions

Preheat oven to 400°F. Bring 2 cups water to a boil. Stir in oats, cinnamon, and salt. Stir and simmer until tender about 10 minutes. Remove from heat, add flaxseed meal and combine well.

While the oats are cooking, line a 9-inch pie plate with 1 sliced banana. Reserve the second sliced banana for the topping.

Return to the oatmeal- stir in rice milk, maple syrup, and vanilla.

Spread this mixture into the banana-lined pie dish. Top with remaining sliced bananas and the pecans.

Bake uncovered until browned, 20-25 minutes. Let cool and solidify for 5-7 minutes. Slice and serve.

Save leftovers by covering the pie dish and storing in the fridge. To eat after it’s been stored in the fridge, slice a pie-shaped serving and heat in the microwave.

Enjoy!

 

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Breakfast Idea: Make Ahead Summer Oatmeal

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It’s been hot here in SoCal — like 80 degrees by 8 am hot. So the thought of waking up and having a hot breakfast has been less than appealing.

Luckily, my friend Kelly clued me into this brilliant idea: cold oatmeal for breakfast. I know, it sounds weird but just go there with me for a moment because it’s actually quite delicious.

Basically you soak rolled oats over night in the fridge and by morning you have a delightfully refreshing, hearty breakfast! She has her own favorite mix of ingredients but this recipe is for what I made in this photo.

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Let us know your favorite combination of ingredients.

Make Ahead Summer Oatmeal

1 Wide-Mouth Mason Jar with lid
2/3 cups uncooked, Gluten-free Rolled Oats
1 cup non-dairy milk (I used vanilla coconut milk here)
1 teaspoon of Stevia all natural sweetener
Dash of cinnamon
1/2 cup of fresh berries (I used strawberries)

Place all the ingredients, except the berries, into the jar and stir to combine. Top with the berries, place the lid on the jar and put in your fridge overnight. By morning, most of the milk will have been absorbed by the oatmeal.

Eat straight from the jar or pour into a bowl and enjoy this refreshing start to a hot day!

 

Posts may contain affiliate links. If you purchase a product through one of the links, your cost will be the same but SharingMom may receive a small commission. This helps to cover the maintenance of this site and keeps your subscription free. Thank you for your support!

Gluten-Free, Dairy-Free Oatmeal Chocolate Chip Cookies

GF, DF Oatmeal Chocolate Chip Cookies

I’m on a quest to make our favorite sweets into more nutritious / healthy treats. After a few attempts at this cookie, I have finally developed a gluten-free, dairy-free version of this fave.  Keep in mind that if you are a celiac, you will want to make sure to use designated GF oat flour and GF quick cooking oats in this recipe.  Since we are not celiacs, I simply took the oats I had on hand and used them.

Those of you who have gone gluten-free know that GF cookies and sweets will never be exactly like the wheat flour versions. But this one comes pretty close. My boys devoured them so they are definitely kid-tested and approved.

If you want to try this recipe but aren’t ready to commit to buying oat flour, here is a neat trick.  Take 1 and 1/2 cups of the oats you have on hand and put them in your food processor. Process them for about 2 minutes and they will turn into a powder.  Then measure out the correct amount of this “oat powder” (in this case 1 and 1/4 cups) and add it to the recipe. Viola`! Home-made oat flour!

As always, I’d love to hear about your experience with this recipe. Please leave a comment and let me know if you’ve tried it.

Oatmeal Chocolate Chip Cookies

Ingredients

2 Tbsp flaxseed meal

¼ cup + 2 Tbsp of water

1 cup unsweetened applesauce

3/4 cup sugar

2 teaspoons vanilla extract

1 1/4 cups oat flour

1/2 teaspoon baking soda

1 teaspoon salt

2 1/2 cups quick-cooking oats

1 cup gluten-free, dairy-free chocolate chips

1 cup chopped walnuts, optional

Directions

Pre-heat the oven to 350 degrees F.

In a small bowl, combine the flaxseed meal and water. Stir and let it set for 10-15 minutes.

In a large bowl, mix together the applesauce and sugar.  Stir in the vanilla and flax mixture. Then add baking soda and salt and stir to combine. Add the oat flour and combine well. Mix in the quick oats, chocolate chips and walnuts (if using).  Drop by heaping spoonfuls onto lightly greased baking sheets. For best results, use a cookie scoop. Use the back of a spoon to flatten the dough so it resembles more of a round flat cookie.

Gluten-Free Oatmeal Cookies

Bake for 12-15 minutes in the pre-heated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Makes about 30 cookies.

GF, DF Oatmeal Chocolate Chip Cookies