Oats are naturally gluten-free, but if you are Celiac, you probably already know that you’ll need to buy certified gluten-free oatmeal, which is oatmeal that has been processed in a gluten-free facility & has not been contaminated.
If oats are processed in a facility that also processes wheat, or other gluten-containing grains, the oats can become contaminated with gluten, thus making them unsuitable for those with Celiac disease.
Bob’s has a great line of certified GF oatmeal. Since I’m not Celiac, just avoiding gluten, I don’t have a problem eating regular oats. Oh how I ♥ oats.
You might be sick of me raving about how much I adore oatmeal.
After all, oatmeal is kinda boring on it’s own.
But what about in cookies?
Or topped with fresh blueberries, sliced strawberries, chopped apples, walnuts, a drizzle of maple syrup?
Or as part of an oatmeal breakfast bar?
She has 5 kids, who are all older than mine, & she’s had many years in the trenches of motherhood. She knows a lot about raising kids, tips & tricks to organizing a home, creating delicious, economical meals. No surprises that she was Oregon Mother of the year a few years back.
And no surprises she had this delicious breakfast set out for us this morning: an oatmeal breakfast bar.
An oatmeal breakfast bar makes breakfast fun because everyone can choose their own toppings. Who doesn't like personalizing breakfast?
- fresh or frozen blueberries
- chopped apples
- sliced strawberries
- banana slices
- sliced almonds
- raw sunflower seeds
- shredded coconut
- soy, almond, coconut, or rice milk
- chopped walnuts
- peanut butter
- non-dairy chocolate chips
- powdered stevia
- organic turbinado sugar or brown sugar
- maple syrup
- Cook your pot of oatmeal to your liking (personally, I like a 3-to-1 ratio--3 cups water, to 1 cup oatmeal, with a pinch of salt).
- Prepare a handful of toppings. Place toppings in small bowls & let everyone create their own delightful dish of oatmeal.