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!
- 1 cup whole milk
- 1 cup water
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup whole rolled gluten-free oats
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.
Variations: If you cannot eat dairy, almond milk or hemp milk work well here too.
Per serving: Calories: 240; Total Fat: 6.5 grams; Saturated Fat: 2 grams; Protein: 11 grams; Total carbohydrates: 33 grams; Sugar: 7 grams; Fiber: 4 grams; Cholesterol: 12 milligrams; Sodium: 536 milligrams
Suggestions: To save yourself some time, cook the oatmeal in your rice cooker. You can set up the oats to soak in the milk and water the night before and turn it on when you wake up. This is how we eat our oatmeal