{recipe} baked oatmeal

I learned a whole lot about how your diet affects your skin during my facial last week. Specifically, I learned that excess yeast in your diet can cause your skin become irritated especially on your forehead and chest. With this new information, I’ve decided to go gluten-free for 10 days to see if my skin clears up. Good news is that there are so many wonderful options out there now that it’s really not that hard especially for someone who loves bread so much.
First up, I made a pan of this baked oatmeal so that I’d have an easy, filling breakfast on hand for the whole week.

Baked Oatmeal

2 cups rolled oats
1/3 cup coconut sugar (palm sugar)
2 tablespoon chia seeds
1  tablespoon ground flax
2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk (I used unsweetened vanilla almond milk)
3 tablespoons melted butter (slightly cooled)
1 egg
1 tablespoon instant coffee (optional)
2 heaping tablespoons peanut butter (optional)

Combine all ingredients through salt in a bowl. Spread in an even layer in a greased 9 x 13 baking pan. Combine milk, butter, egg, and other option flavorings. I made a mocha peanut butter version but this would be delicious with apple butter, cocoa powder, fruit etc. Whatever you desire. If it’s of a “wetter” consistency, mix it in with the milk. If it’s dry (like cinnamon), mix it with the oats. Pour milk mixture evenly over the oats. Bake at 350 for 20-25 minutes. Serve hot or let cool completely, chill, and reheat throughout the week. I enjoyed my oatmeal reheated and topped with a dollop of plain greek yogurt (sort of like whipped cream!). It would also be delish served cold with a bit of milk splashed on top.
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