A BOWL OF GLUTEN-FREE OATMEAL

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A Bowl of Gluten-Free Oatmeal image

When I was first diagnosed with celiac, I didn't miss most of the gluten. But a bowl of warm oatmeal? I longed for that. You see, until a few years ago, there were no gluten-free oats available on the market. Oats themselves are naturally gluten-free. However, since they are usually grown side-by-side with wheat, transported in the same truck as wheat, and manufactured on the production lines as wheat, the cross-contamination of typical oats make them not gluten-free. However, the good news is that companies like Bob's Red Mill now sell certified gluten-free oats. Oatmeal, you're back!

Provided by Shauna Ahern

Categories     main-dish

Yield 2 servings

Number Of Ingredients 5

1 cup whole milk
1 cup water
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1 cup whole rolled gluten-free oats

Steps:

  • Set a saucepan over high heat. Pour in the milk and water. Add the salt and vanilla extract. Bring the liquids to a boil.
  • When the milky water is boiling, pour in the oats. Stir quite vigorously. When the water returns to a boil, turn down the heat to low. Simmer the oats, stirring every few minutes, until the oats are creamy and plump, the liquid fully absorbed, about 15 minutes.
  • Turn off the heat and cover the pan. Let the oatmeal sit for five minutes to fully absorb the liquid.
  • Top with your favorite sweetener and fruit. (This one is maple syrup, peaches, and blackberries.)
  • Variations: If you cannot eat dairy, almond milk or hemp milk work well here too.
  • If you have a fresh vanilla bean, scrape the insides of it into the pot instead of vanilla extract. This will be the best oatmeal you have ever eaten.

Nutrition Facts : Calories 240 calorie, Fat 6.5 grams, SaturatedFat 2 grams, Cholesterol 12 milligrams, Sodium 536 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 11 grams, Sugar 7 grams

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