Gluten Free Baked Oatmeal

I am not an oatmeal for breakfast fan. It's the texture of gloppy glue and no matter how much butter and goodies I add, I just can't stand it. Baked oatmeal is completely different. I've made baked oatmeal in the past and my husband and I really enjoyed it.

It is easy to change it up and add fruit, berries, and/or nuts to your liking. Below is a reduced sugar version. Believe it or not when I made it this morning I reduced the sugar by half and we enjoyed it. If you have someone in your family that likes stuff super sweet you could drizzle raw organic honey, agave, or maple syrup over the top to sweeten it up for them. Topping with yogurt or on the side makes for a terrific breakfast.

Note: I made this with extra thick rolled oats. If you are using thinner oatmeal you may want to reduce the milk by 1/4 cup.

Gluten Free Baked Oatmeal

1 1/2 cups GF Oatmeal - Bob's Red Mill Extra Thick
1/2 tsp sea salt
1 tsp cinnamon
1/4 cup brown sugar
3/4 cup milk
1 egg
1/4 cup butter, melted
1 pear, peeled & chopped
1/4 cup raisins * optional
1/4 cup walnuts, chopped * optional

Preheat oven to 350 and grease a 9x9 baking dish.

Mix together the butter, eggs, and milk.  In another bowl combine the oats, salt, cinnamon, and brown sugar. Combine the wet ingredients with the dry and mix well. Stir in the fruit and/or nuts. Spread in the prepared baking dish. Bake for 35 to 40 minutes. Server warm as is or drizzle with raw honey, agave, or maple syrup. Top with yogurt or serve on the side. 

* Any variation of fruits, berries, dried fruits, and nuts will work. You can also add other spices and/or vanilla. Get creative and enjoy!!