Vanilla & Cinnamon Baked Oatmeal

Gluten free quick oats combined with vanilla, cinnamon, milk, eggs, and brown sugar baked to a cake like consistency. Serve with fresh fruit and a splash of milk for a charming start to your morning.

I love love love oatmeal. I've shared some of my overnight oatmeal recipes such as Almond Joy or Pumpkin Pie and you can't go wrong with freshly made hot oats in the morning with some brown sugar and butter. Here is a new oatmeal recipe for your "go-to's".

This recipe is a spin on what my parents have passed down to me. I mostly just add more vanilla and cinnamon in mine because hello vanilla and cinnamon are amazing. This recipe lasted a week sitting covered on my counter at room temperature and was taken to work in the mornings and packed for breakfast for my little R not to mention snacked on randomly some days when I needed a pick me up. The moral of this story...It makes a lot. It could definitely go in the refrigerator but room temperature worked just as well and I didn't need to heat it up in the morning. But really, whatever you prefer is going to be perfect.

I can't tell you how much I love this recipe. It is so soul-warming and delicious and can be made any time of the year. Since we're nearing the beginning of summer, blueberries and strawberries were making their way into my baked oatmeal bowl. But any fruit is going to taste wonderful!

Ingredients:

3/4 cup Canola Oil

4 Eggs, beaten

1 cup Brown Sugar

1 cup White Sugar

4 tsp baking powder

2 tsp salt

2 tsp cinnamon

1 tbsp vanilla

5 cups gluten free quick oats

1 1/2 cups milk

Instruction:

1. Preheat oven to 350 degrees F. Grease a 9X13 baking dish.

2. Mix the oil, eggs, and sugar until well combined.

3. Add in the remaining ingredients in the order they're listed. Mix well.

4. Pour in the greased baking dish and bake for 35-40 minutes. Let rest for 10 minutes and serve with a slash of milk and fresh fruit!

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