Gluten Free Baked Oatmeal

I don't know why I have never had baked oatmeal because I grew up eating oatmeal almost every morning.  I have seen various recipes for this all over the internet, and I needed something new & easy to add to our breakfast menu, thus, it was time for "baked oatmeal."  So for those of you, like me, who have never had baked oatmeal, it is like eating a crumbly, less sweet, oatmeal cookie.  This is great with or without milk and of course can be made dairy/soy/nut free.  

Baked Oatmeal

adapted from Our Best Bites

3 c. oats(gluten free & not quick-cooking)

1/2 c. brown sugar

1 tsp. salt

2 tsp. cinnamon

2 tsp. baking powder

3/4 c. Craisins, raisins, dried cherries, or other dried fruit(optional, we did it without)

1 c. milk(I used rice milk)

1/4 c. butter, melted 

1/4 c.applesauce

2 tsp. vanilla

2 eggs

Preheat oven to 350. In a large bowl, combine the oats, brown sugar, cinnamon, baking powder, salt, and dried fruit. In a smaller bowl, whisk together the milk, butter, vanilla, and eggs. Add the liquid mixture to the dry mixture and stir to combine. Pour into a deep 9″ pie plate or an 8×8″ or 9×9″ baking dish. Bake for 40 minutes or until the top is golden brown. Serve immediately with a splash of warmed milk. Serves 8.

Creamy Cinnamon Syrup

Sorry it has been a while, I just got back from helping with a girl's camp for a week.  Now I need a week to recover!  I promised our favorite Cinnamon Syrup that makes everything taste like a cinnamon roll.  You have got to try it out!  I love to cook from my food storage so I use noninstant dried milk.  Don't let this scare you, I'll post all the variations at the bottom in case you don't use dried milk!

 Creamy Cinnamon Syrup

1 c. sugar

1 c. brown sugar

1 c. water

1/4 c. powdered milk

½ t. cinnamon

1 t. vanilla

2 T. butter

Easiest Method:  Place everything but vanilla & butter in a blender.  Blend on high for 4-5 min.(3 min. if you have a blender similar to a Vitamix/Blendtec).  Stir in vanilla & butter.

Method #2:  Bring sugars, water, milk and cinnamon to a boil, stirring constantly.  Cook and stir for 3 min.  Remove from heat and add vanilla and butter, stirring until butter is melted.

Milk substitutions:  If you don't cook with powdered milk, and you can handle dairy, replace water and dried milk with 1 c. evaporated milk. 

If you like coconut -Use 1/2 c. coconut milk/ 1/2 c. water.  The syrup will have a slight coconut flavor.

If you don't like coconut and you don't do dairy, try one of your favorite milks, it will just be slightly thinner.

Popeye (German) Pancakes - gluten free

These are a staple at our house and we eat them at least once a week!  I make one batch dairy free and one batch with milk.  The ones with milk taste better and rise a little better, but the other ones are decent.  All in all, I end up making 4 9x13 pans for may family of 7, and it really isn't enough.  Don't feel like a pig if you eat an entire pan by yourself because I am really putting 1 batch in 2 pans - go ahead, eat twice as much!

German Pancakes

1/2 c. sorghum

1/2 c. millet

1/2 c. tapioca starch

1 c. milk *(water if dairy free)

3 eggs

1 tsp. salt

4 T. butter,divided(Earthbalance dairy/soy free buttter)

Preheat oven to 425.  In a medium bowl whisk together the eggs.  Add flours, salt and 1/2 c. milk and whisk until smooth.  Add remaining milk and mix.  These work best when you do it by hand, the blender seems to be to much and they won't rise as high.   Melt butter (2 T. per pan) in 2 9x13 pans while oven is heating.  When butter is melted, pour batter equally between the 2 pans.  Cook for 18 min.

 *It might sound strange to use water, but I have tried several different "milks" and water works best, plus it is the easiest!

We love to eat these with powdered sugar and lemon juice.  Another favorite topping is our yummy cinnamon syrup that makes them taste like a cinnamon roll.  Check back soon for the syrup recipe!

Sourdough Pancakes

We love breakfast foods at our house and this is one of our favorites.  It does require planning ahead, but it is well worth it.  Growing up, and now,  these are the only pancakes I would eat because they are so light.   I can't stand the Bisquick type pancake because they are so heavy.  So if these sound like your style, give them a try.  They also travel well.  Whenever we go out of town, I make up a mix before hand and take it with us.  The morning of, I add a few ingredients and they are ready to go.  A large griddle is also a staple at our house and it goes with us when we travel.

The night before

5 c. water

2 pkg. yeast ( 4 ½ t.)

1 1/2 c. sorghum

¾ c. tapioca

¾ c. millet

1 ½ t. xanthan

In the morning

4 eggs

1 ½ t. salt

1 ½ t. baking soda

¼ c. oil

¼ c. sugar

Place warm water in large bowl, sprinkle with yeast and let sit.  In another bowl, whisk together flours and xanthan gum.  Whisk in flours to yeast mixture.  Cover and let sit overnight, on the counter.  Add the remaining ingredients in the morning.  Pour on hot griddle.

Coffee Cake

When someone has a birthday at our house, the birthday person gets to choose his favorite breakfast and eat it on this special plate.  This is a family favorite because what kid doesn't like to eat cake for breakfast?  It is quick, easy, and yummy!

Topping
1/2 c. brown sugar
2 T. melted butter (I used Earthbalance dairy free)
2 t. cinnamon
Mix together and set aside.

1/4 c. teff flour
1/4 c. millet flour
1/4 c. tapioca flour
3/4 c. sorghum flour
3/4 t. xanthan gum
1 T. baking powder
1 t. salt
3/4 c. sugar
1/4 c. shortening
1 egg
1/2 c. milk(I used 1/4 c. lite coconut milk + 1/4 c. water)
1 t. vanilla
In mixing bowl, combine flours, xanthan gum, baking powder, salt, sugar, and shortening.  Add egg, milk and vanilla and mix well.  Pour batter into greased 9" round or square pan and sprinkle on topping.  Bake at 350 for 30 min., or until toothpick comes out clean.

You can substitute teff, millet, and sorghum for other flours.  Tapioca can be subbed out by another starch.  For those of you who eat gluten - feel free to take out these whole grain flours, and sub them out with 1 1/2 c. flour, and of course omit the xanthan gum.  Everything else stays the same.

Pumpkin Waffles/Pancakes

This may look like a fall breakfast, but we enjoy them year round.  We like these best as waffles, but they also make a great pancake.  Use the same batter for both and see what you like better!
Mix together:  1 c. sorghum flour
                      1/2 c. teff flour
                      1/2 c. millet flour
                      1/2 c. tapioca flour/starch
                      4 tsp. baking powder
                      2 tsp. pumpkin pie spice
                      1 tsp. salt
                     1/4 c. brown sugar
 Slowly add:  1/4 c. oil
                     2 eggs
                     1 c. pumpkin
                     2 c. milk (we always use 1/2 c. lite coconut milk + 1  1/2 c. water)
Mix until well blended.  Heat waffle iron or griddle, and spray with cooking spray.  Pour batter accordingly.
Great with fresh peaches and powdered sugar!

*Freeze leftovers and save for another day!