I don’t even recall where I clipped this recipe I’ve had it for so many years – at least since the mid-1990s. It shows up at our house on weekends, mainly when the temps begin to cool, and makes an appearance at nearly every brunch we have. And don’t forget the leftovers – make it on a weekend and refrigerate the leftovers in individual serving containers to heat up during the week for a healthy and delicious quick breakfast! Enjoy!
2 c. uncooked GF oats
½ c. packed brown sugar (or your favorite sweetener)
1/3 c. dried fruit (chopped dates, raisins, diced apricots, or cranberries)
1 t. baking powder
1 ½ c. rice milk (or your favorite milk)
½ c. unsweetened applesauce
1 T. light olive oil (or melted Earth Balance®; I prefer the olive oil)
Egg replacer for 1 egg
Preheat oven to 375ºF and spray an 8-inch square baking dish with non-stick spray.
In a mixing bowl, combine all ingredients and stir until well combined. If you are able to eat nuts, this is nice with chopped walnuts or pecans, about ¼ cup.
Pour into prepared dish and bake for 25 minutes. Serve warm with fresh fruit. Refrigerate leftovers for up to 5 days.
This recipe is linked to Simply Sugar & Gluten Free Slightly Indulgent Tuesdays!
2 c. uncooked GF oats
½ c. packed brown sugar (or your favorite sweetener)
1/3 c. dried fruit (chopped dates, raisins, diced apricots, or cranberries)
1 t. baking powder
1 ½ c. rice milk (or your favorite milk)
½ c. unsweetened applesauce
1 T. light olive oil (or melted Earth Balance®; I prefer the olive oil)
Egg replacer for 1 egg
Preheat oven to 375ºF and spray an 8-inch square baking dish with non-stick spray.
In a mixing bowl, combine all ingredients and stir until well combined. If you are able to eat nuts, this is nice with chopped walnuts or pecans, about ¼ cup.
Pour into prepared dish and bake for 25 minutes. Serve warm with fresh fruit. Refrigerate leftovers for up to 5 days.
This recipe is linked to Simply Sugar & Gluten Free Slightly Indulgent Tuesdays!
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