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Gluten-Free Baked Oatmeal Recipe
Gluten-Free Baked Oatmeal Recipe photo by Taste of Home

Gluten-Free Baked Oatmeal Recipe

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This fruity, delicious oatmeal would be so good served with vanilla soy milk. Give it a try! —Jennifer Banyay, NorthRidgeville, Ohio
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 1/2 cup raisins
  • 1-1/2 cups boiling water
  • 2 cups gluten-free old-fashioned oats
  • 1/3 cup packed brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1-1/4 cups fat-free milk
  • 1 medium apple, peeled and finely chopped
  • 2 tablespoons butter, melted
  • 1/4 cup chopped walnuts

Nutritional Facts

2/3 cup equals 275 calories, 9 g fat (3 g saturated fat), 11 mg cholesterol, 154 mg sodium, 45 g carbohydrate, 4 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.

Directions

  1. Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes.
  2. Meanwhile, in a large bowl, combine the oats, brown sugar, pie spice and salt. Stir in the milk, apple and butter. Let stand for 5 minutes. Drain raisins; stir into oat mixture.
  3. Transfer to an 8-in. square baking dish coated with cooking spray. Sprinkle with walnuts. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 6 servings.
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Originally published as Gluten-Free Baked Oatmeal in Healthy Cooking February/March 2012, p62

Nutritional Facts

2/3 cup equals 275 calories, 9 g fat (3 g saturated fat), 11 mg cholesterol, 154 mg sodium, 45 g carbohydrate, 4 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.

Reviews for Gluten-Free Baked Oatmeal

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Mar. 19, 2014

I was very happy to find this recipe which is gluten-free, egg-free, and dairy-free when I used rice milk. This recipe was good, but not sweet enough for us, so we sprinkled some brown sugar on top and then we really enjoyed it. Next time I make it, I will add more brown sugar and maybe add some cinnamon too. Thanks for sharing Jennifer!!

MY REVIEW
Reviewed Mar. 2, 2012

A little skeptical at first. I cut into pieces then froze. I take out one piece at a time, thaw in microwave, crumble in a bowl then add some almond milk, a drizzle of maple syrup and heat for 1 minute. Absolutely delicious. 100% better than cooked oatmeal in a bowl. I used regular oats since I do not have a problem with gluten and substituted sliced almonds for the walnuts.

MY REVIEW
Reviewed Feb. 4, 2012

I added dried cranberries instead of raisins. It was really good!

MY REVIEW
Reviewed Feb. 1, 2012

Very good. My husband added milk when we had it and said it really added to it. My kids and I had it sans milk and thought it was amazing too! The pumpkin pie spice adds a nice flavor that is really complimented by the apples and raisins! Definitely a do-over meal for us!!

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