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Reverse Gluten Free Oatmeal Crisp is an odd name, I know, but it’s an apt description for this breakfast treat that tastes like the mirror-image of the familiar fruit crisp we all know and love.
The gluten free oatmeal is the star of the recipe, with the fruit adding the finishing touches. You could even sprinkle cinnamon-sugar on top and stick it in the oven for a crunchy finish if you like, but it’s delicious in its 2 minute version too! Using quick, or instant certified gluten free oats means that they are truly done in an instant — simply pour boiling water on top as soon as you’re hungry!
A healthy, protein and fiber-rich, breakfast twist on a dessert favorite! Could be your new breakfast of champions, too!
Making oatmeal is a personal thing. And I mean that in all seriousness.
Some like it thick; others thin. Some like it made with water; others with milk. Some like extra berries; some more nuts.
The proportions of ingredients I’ve provided will give you a good starting point – make the oatmeal your own way and make it yours!
If using quick or instant gluten free oats, all you need to do is measure the oats, flaxseed meal and quinoa flakes or coconut (or any combination of these you choose to use) and pour boiling water on top of the mixture, stir and allow to sit for 5 minutes or so.
At that point, stir in milk or more water to get the oats to the consistency you prefer, then add in any berries or nuts or seeds you like, and as much maple syrup or agave you need to get the taste just right!
If using regular rolled or steel cut gluten free oats, you’ll need to follow the package directions to prepare the oatmeal on the stove top or microwave or crockpot, then proceed to add milk or more water and add ins, as described above.