Let me start by saying that I am a HUGE liar.
True Confession: No gluten free Oreos were harmed in the making of this delicious breakfast treat!
Because, I used a different variety of gluten free chocolate sandwich cookies. When Nabisco finally came out with a gluten free Oreo, I was BEYOND excited. I could finally enjoy my favorite cookie again! And while they are good...my local grocery store carries a brand that just does it better.
So, feel free to use your favorite chocolate sandwich cookie...even if that's not Oreo.
But, of course! Traditionally, oatmeal is most often cooked on the stove or perhaps in the microwave, but it can also be baked. I prefer the baked variety as it tends to be mush-free!
Absolutely! If you stick with vanilla or a non-flavored variety, you won’t really alter the flavor of the oatmeal. I typically add 2 scoops. Then, I will reduce the flour to about 1/4 of a cup. It’s great to balance some of the carbs in the oatmeal, but you could also serve with protein- eggs, Greek yogurt, etc.
In the fridge, baked oatmeal should keep for 5-6 days.
It is a common misconception that Neufchâtel is a low-fat cream cheese. In reality, it has many similarities; however, it is NOT cream cheese. Neufchâtel is a soft cheese, that originated from Neufchâtel, France. It is naturally lower in fat and can easily replace cream cheese in recipes. The texture may be a little different and not quite as rich as full-fat cream cheese.
Disguised as a sweet dessert, this gluten free Oreo cheesecake baked oatmeal makes a fun and healthy breakfast!
Welcome- I'm so grateful you're here!
A mix of fit and fun (mostly gluten free) recipes for the real-food home cook.
Get a fresh delivery of only the goods delivered to your inbox.