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Tuesday, October 13th, 2009 10:35 am
Gluten-free oatmeal casserole, adapted from Bob's Red Mill recipe.

Ingredients:
1 cups Gluten-free rolled oats
2 cups Milk
1 TB molasses
1 TB butter
1/2 tsp salt
1 TB ground Cinnamon
1 Apple, chopped
1/2 cup Raisins or Currants

Directions:
-Preheat oven to 350F
-Heat milk, sweetener, butter, salt and cinnamon in a saucepan to a gentle boil. Add oats, fruit and nuts.
-Transfer into a buttered, oven-safe casserole dish. Bake uncovered for 15 minutes or until moisture absorbed.

I'm generally not a fan of oatmeal. In fact, I hated it almost every time I had to eat it growing up. This however was really tasty and a welcome variation in what I've normally been eating for breakfast.

If you're not needing to avoid gluten, you can use regular rolled oats for a much cheaper meal.
Tuesday, October 13th, 2009 07:04 pm (UTC)
This looks like an excellent base for one of my favorite meals at the (sadly-departed) Local Funky Brunch Place. I could never figure out how to get sliceable oatmeal, but I'm guessing this is it.

Once you've got it in slices, you can pan-sear it (like you would with raw tuna) until it's just caramelized on the outside, and then drizzle the topping of your choice on top. They made the oatmeal itself with cider instead of milk, and then topped it with dried peaches cooked in very reduced, syrupy cider - so the whole thing was very, very sweet, but also a little tart to keep it interesting! (I guess that's instead of the fruit that your recipe has inside the oatmeal.)

Anyway, thanks for the tip - I think I know what I'm having for comfort-food dinner tonight! *g*
Tuesday, October 13th, 2009 07:05 pm (UTC)
This looks like an excellent base for one of my favorite meals at the (sadly-departed) Local Funky Brunch Place. I could never figure out how to get sliceable oatmeal, but I'm guessing this is it.

Once you've got it in slices, you can pan-sear it (like you would with raw tuna) until it's just caramelized on the outside, and then drizzle the topping of your choice on top. They made the oatmeal itself with cider instead of milk, and then topped it with dried peaches cooked in very reduced, syrupy cider - so the whole thing was very, very sweet, but also a little tart to keep it interesting! (I guess that's instead of the fruit that your recipe has inside the oatmeal.)

Anyway, thanks for the tip - I think I know what I'm having for comfort-food dinner tonight! *g*
Tuesday, October 13th, 2009 07:06 pm (UTC)
Ooh, that all sounds good too. I'll have to experiment with it at some point.

I've been getting really bored with my food options lately, because I need something relatively low gylcemic but also without any gluten.
Tuesday, October 13th, 2009 07:14 pm (UTC)
Yeah, the cider may not be the best option for making a new staple food, but I imagine you could play around with other flavors (sf blueberry syrup comes to mind).
Wednesday, October 14th, 2009 12:36 am (UTC)
That sounds yummy.