Cinnamon Coffee Cake Baked Oatmeal

This fall-inspired Cinnamon Coffee Cake Baked Oatmeal includes lightly sweetened gluten-free cinnamon baked oatmeal base topped with an easy coffee cake crumble. Nutritious enough for breakfast and yummy enough for a treat! Dairy-free option.

 

Gluten Free Coffee Cake Baked Oatmeal - Grazed and Enthused

 

As we head into everyone’s favorite baking season, I wanted to create a comfy, cozy recipe that the whole family could dive into at anytime of the day. This Gluten-Free Cinnamon Coffee Cake Baked Oatmeal is sweetened just enough that it could be served as a special occasion breakfast or brunch or even as a holiday dessert.

This recipe combines the flavors and crumble topping of Coffee Cake with a traditional baked oatmeal base. I chose to use Bob’s Red Mill Gluten-Free Rolled Oats as oats can be cross-contaminated with gluten. These rolled oats are desired for this recipe versus steel cut or quick cooking oats – and you can get a big bag for under $10 at most grocery stores!

I’ve been recently able to tolerate gluten-free oats here and there without the headaches I used to get from them! Another example of how bodies are constantly changing and healing when treated with care and attention – even if it takes years to be able to eat a bowl of oatmeal again!

 

Coffee Cake Baked Oatmeal

 

What’s in Baked Oatmeal?

  • Rolled Oats: can’t make traditional baked oatmeal without these!

  • Ground Flaxseeds: extra nutrients but can be left out

  • Eggs: holds it all together and helps it rise slightly

  • Almond Milk: my dairy-free milk of choice

  • Vanilla Extract

  • Baking Soda

  • Sea Salt

  • Cinnamon

  • Nutmeg

If you haven’t noticed – I try to make all of my recipes as pantry-friendly as possible. If I have the ingredients on hand in my minimalist kitchen, my hope is you do too (or at least most of them!)

 

Be sure to source gluten-free oats if you are gluten-free. It will say it on the bag. I like this big bag of gluten-free rolled oats from Bob’s Red Mill.

 

How do you make Cinnamon Coffee Cake Baked Oatmeal?

  1. It’s easy! You’ll combine the dry baked oatmeal ingredients in a bowl and then mix with the wet ingredients. Let it soak for 10 minutes then transfer to a greased glass baking dish.

  2. While the oatmeal is par-baking, you’ll make the simple gluten-free Coffee Cake crumble out of almond flour, coconut sugar, cinnamon, sea salt and ghee, coconut oil or butter.

  3. Sprinkle the Coffee Cake crumble evenly over the par-baked oatmeal and return it to the oven to finish baking.

  4. Drizzle with a little piped vanilla frosting for a fun breakfast, brunch of mid-afternoon treat!

 

If you’re looking for a grain-free take on baked oatmeal, I highly recommend my Baked Carrot Banana Bread N’Oatmeal from my cookbook The Healing Kitchen (page 138) or you can find the recipe as a guest post on Autoimmune Wellness.

 

Carrot Banana N'Oatmeal

Carrot Banana Baked N’Oatmeal (page 138 The Healing Kitchen) if you’re looking for a grain-free baked “oatmeal” recipe!

If you’re looking for other gluten-free breakfast ideas, check out:

 

 
[simple-recipe:9637a]
 

 

Coffee Cake Baked Oatmeal pin

Cinnamon Raisin Protein Bars – with Healing Collagen! (AIP/Paleo)

Collagen Protein Bars

 

These chewy cinnamon raisin collagen protein bars are made without any added sugar. They’re naturally sweetened with raisins and dried coconut and make a delicious snack on the go for adults and kids!

 

The one food I’m sure to eat every single day is Vital Proteins Collagen Peptides. I will buy 3 to 4 canisters at a time because I get anxious if I’m running low. Having a convenient protein option when you have food allergies is KEY. Protein keeps me from being hangry. I know the Paleo community is all about the fat but for me protein + veggies = life sustained.

My favorite way to use Vital Proteins Collagen Peptides right now is in my Pineapple+ Grapefruit Digestive Tonic recipe. I made it this weekend with the addition of strawberries and cucumber. So dang refreshing. As I type this, I’m excited to go to bed so I can wake up for that delicious drink. It’s so full of fiber and it really fills my tummy (known to be an insatiable bottomless pit, quite frankly.)

I’ve also added it to my Cranberry Fig Collagen Protein Bars and a whole bunch of smoothies like my Pina Colada Smoothie Bowl. Collagen definitely does what its purported to do… and I can’t say that about most supplements. I find most supplements to be a waste but this stuff has been in my daily rotation for over a year and a half. I really amped it up during pregnancy and with breastfeeding the extra hit of protein is helpful for my supply.

These Cinnamon Raisin Protein Bars are another great way to get your gut-healing goodies in. I love all the Paleo energy ball recipes out there but a lot of them use dates, and I’ve been keeping my sugar/treat intake lower recently.

These Protein Bars are also nut-free so they make the perfect school snack for your kids (just make sure they stay cool).

 

 

6 reviews

Cinnamon Raisin Protein Bars

Prep Time 00:10 Cook Time 00:00 Serves 9 squares

Ingredients

Directions

  1. In a food processor, combine the raisins, coconut, sweet potato flour, collagen, cinnamon and sea salt until a fine and moist crumble forms.
  2. Add in the coconut oil and process for 1 to 2 minutes until you achieve a dense mixture that sticks together. Add in water and process to help smooth the ingredients.
  3. Press mixture evenly into a 4"x6" parchment-lined glass dish. Refrigerate for 1 to 2 hours until solidified. Slice into squares using a sharp knife. Best stored and served from refrigerator.

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Cinnamon Raisin Protein Bars

Five Spice Beef Skillet with Fennel & Currants

I was reading a thread on an AIP Facebook group recently, and a few members complained about the annoyance of the recipe introduction on food blogs. My thought was, “What are we bloggers? Recipe pimps? Just give you what you want, quick and dirty, without any personality and for the cheap price of zero dollars!?” 

 

Blogging is a creative outlet for a lot of people. It’s something we spend a lot of our free time doing to most often provide free content to a specific community of people. I started Grazed & Enthused two years ago so I could share flavorful, interesting protocol-compliant food as well as my passion for home cooking. But I also enjoy the two-way conversation I have started with so many of my readers both on the blog and via social media.

 

I’ve even made some good, real-life friends this way, and I know that my writing helps personify me before I meet online friends IRL. IRL = in real life. I just learned that last week. So without this platform, I would be a lot more lonely in this healing journey. If you have zero interest in everything but the recipe, scroll on. God forbid you move your finger swiftly over your mousepad for free delicious recipes for an additional three seconds. People complain so much on the internet, and I am complaining about those people. 

 

Now. About this recipe! I freakin’ looooove skillets. They are so affordable and if you bulk them up with vegetables, you can really get a ton of bang for your buck. This skillet could easily serve you six times for roughly $25. That’s two days worth of meals for the price of one meal out!

 

I was low on greens when I made this, but it would be really yummy and even more nutritious with finely shredded kale mixed in when you add the butternut squash. This Cuisinart 12-inch stainless steel skillet with a lid is my favorite skillet for making big hashes and such because you can get really nice browning on meat and vegetables, and it has nice high sides so you get minimal spill-over when tossing everything together. 

 

 

 

I based the five-spice seasoning off my recipe in The Healing Kitchen but modified it slightly to leave out the mace and changed up the ratios a bit. And added parsley. So it’s pretty much not like it at all. There’s a LOT of flavor going on in this recipe though, which isn’t always apparent on the AIP. I have noticed that all of my Paleo cookbooks are filled with nightshades and it’s because they add SO much flavor. Without them things can get a little bland. But not over here on G&E. I promise to never serve you anything bland. 

 

Enjoy this spiced nightshade-free skillet over cauliflower rice!

6 reviews

Five Spice Beef Skillet

Prep Time 00:20 Cook Time 00:15 Serves 4 to 6

Ingredients

  • 1 tablespoon dried parsley
  • 1 teaspoon sea salt
  • 1 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 2 pounds grass fed ground beef
  • 2 cups thinly sliced fennel bulb
  • 1 cup roughly chopped red onion
  • 4 cups shredded butternut squash
  • 1/2 cup homemade beef or chicken broth
  • 1/2 cup dried currants
  • 2 teaspoons lemon juice
  • handful each of parsley and cilantro, chopped

Directions

  1. In a small bowl, mix together the parsley, sea salt, ginger, turmeric, and cinnamon.
  2. In a large skillet, cook the ground beef over medium heat, breaking up with a spoon into crumbled pieces. Once cooked through, stir in half of the seasoning mixture. Transfer seasoned beef to a bowl and set aside.
  3. Add fennel and red onion to the skillet and cook for 5 minutes until the fennel is crisp-tender. If ground beef did not render enough fat to cook the vegetables, add a tablespoon of your fat of choice.
  4. Add butternut squash, remaining seasoning, and broth to the skillet. Turn heat to medium low and cover with a lid. Steam cook the vegetables for 2 minutes until the squash is tender.
  5. Remove from the heat and stir in the ground beef, currants, lemon, herbs, and additional sea salt if desired.

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