Inside: One of my favorite gluten free breakfast recipes for our large family!
Breakfast is our one meal of the day as a family of six that isn’t always easy to get together. Without the rush of school and work outside the home, we get up when each of our bodies feels ready to. While that’s one of the pros of homeschooling and working from home, it also means that getting a warm meal on the table for everyone isn’t always easy.
That’s why this recipe for cinnamon oatmeal bake is my favorite breakfast to make. One pan lasts us 2-3 mornings (depending on who’s eating each day and how hungry we are), it’s easy to reheat, and it still tastes just as great subsequent times. Plus, with the recent discovery of my gluten sensitivity, this is a meal I can enjoy too!
Cinnamon Oatmeal Bake Recipe
What You’ll need:
A 9×13 glass baking dish
A large mixing bowl
A wire whisk
A rubber spatula
3 cups whole milk
1/2 cup maple syrup
1/2 cup cane sugar
1/2 cup (1 stick) butter, melted (plus a little extra for greasing)
1 Tbsp baking powder
1 Tbsp vanilla
2 tsp cinnamon
1/4 tsp salt
6 cups rolled oats
- Preheat your oven 350°F, and grease your baking dish generously with softened butter. Set aside.
- In your large mixing bowl, whisk together the milk, eggs, maple syrup and cane sugar.
- Add the melted butter followed by the baking powder, vanilla, cinnamon, and salt. Whisk well.
- Add the rolled oats and stir with your spatula.
- Pour your mixture into your glass baking dish, and even out the mixture as much as you can.
- Bake for 45-50 mins, until set.
- Allow to cool slightly before cutting. Serve as is or with milk, cream, fruit, nuts, honey, or any other topping that sounds yummy!
If you’d prefer to watch this recipe in video form, you can watch it on our channel that we share with our friends here:
You can make this recipe before bed and reheat it in the morning or make it the day of. Either way, you’re likely to have some leftovers. I’m always sure to bake it in a glass baking dish that has a pop-on lid. If you do not have one of these, you could cover your dish with cling film or a large beeswax wrap.
Keep it refrigerated until future use. I’ve never stored it for longer than a few days, but it will likely last up to a week.
To reheat, uncover and place the baking dish into your cold oven. Heat it to 350°F with the dish inside. Let it bake for about 15 minutes or until your desired temperature.
If you make this recipe, be sure to let me know what you think in the comments!
Until next time,