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!
Note: only use CERTIFIED Gluten Free oats when following a gluten free diet. To read more about GF oats and their safety, hop to my article, “Is Oatmeal Gluten Free?”
Reverse Gluten Free Oatmeal Crisp
- 1/3 cup Certified Gluten Free Oats (instant/quick oats)
- 1 Tbs. flaxseed meal (optional, for extra nutrition!)
- 1 Tbs. quinoa flakes (optional, for extra nutrition!) or shaved coconut
- 1 tsp. +/- cinnamon, to taste
- approximately 9 Tbs. boiling water (enough to cover the oats)
- Berries, raisins or other fruit of choice (approximately 1/2 cup)
- 1/4 cup chopped walnut, pecans or seeds like sunflower or pepitas (optional)
- Milk (dairy or non-dairy) (I used So Delicious®Cultured Coconut Milk)
- Pure Maple Syrup or agave nectar, to taste (optional)
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.
I hope you love this recipe as much as we do!
Pin it for when you need a twist on your typical oatmeal breakfast!
Where are the directions on how to make this?
Hi Diane, not sure where they went! They disappeared when we migrated the site over to the new host. I’ve put them back up now. Sorry for the hiccup – but at least you have the directions in time for tomorrow’s breakfast!
gfJules is offering some specials right now on their gluten free flour and cookie mixes on this blog…
Jules – I’m a hound for quinoa and I love this recipe!
Jodi, I know, me too! It’s fun to sneak it in whenever I can!