My friend Dana was diagnosed with an auto-immune disorder over a year ago which means she can’t eat gluten. I try to avoid gluten most of the time, and I love a good cooking challenge, so when we were talking about a gluten-free, dairy-free, sugar-free version of baked oatmeal, I was excited to start trying recipes.
I love this version which I make often for a brunch, but decided to go back to the drawing board to make it as clean as possible. I knew I wanted eggs for protein, bananas as the only sweetener, coconut milk instead of dairy, and chai spices, after Dana raved about the chai-spiced quinoa oatmeal at The Little Beet and my belly grumbled.
So, here it is, and it is delicious. Not clean-eating delicious, but all foods delicious. Take her word for it:
Coconut Chai Baked Oatmeal (serves 6)
- 2 cups gluten-free rolled oats
- 1/2 tsp. cinnamon
- 1/4 tsp. cardamom
- 1/4 tsp. nutmeg
- 1 tsp. baking powder (make sure brand is gluten-free, if necessary)
- 2 eggs
- 2 over-ripe bananas
- 1 tsp. vanilla extract
- 1 13.5 oz. can of light coconut milk
- 1/2 cup toasted coconut, unsweetened
- coconut oil for greasing pan
- Preheat oven to 375º. Grease a 9″ pie plate or square casserole dish with coconut oil.
- Mix oats, spices and baking powder in a small bowl.
- In a medium bowl, whisk eggs, vanilla and coconut milk. Mash bananas and then combine well into egg mixture.
- Add dry ingredients and whisk until combined.
- Pour into greased dish. Top with toasted coconut.
- Bake for 40 min. or until a toothpick inserted in the center comes out clean.
- Cool for a few minutes, cut into six squares, then serve with more almond milk. Refrigerate, and reheat, up to a week.