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  • Jennifer Dutcher
    Jennifer Dutcher

    Hearty Harvest Oatmeal (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Caption: The finished gluten-free oatmeal. Photo: CC - Muffet

    If you're like me, the recent cold weather has you longing for the heat waves of the past summer.  While grabbing a piece of fruit or even a refreshing smoothie on your way to work might fly during the summer, chilly winter mornings call for something much warmer before leaving the house.  This is a recipe for an easy-to-prepare oatmeal dish that mixes plain oatmeal, Konsyl Original Fiber supplement, pecans, syrup and whatever else you enjoy to give it an extra savory kick.

    Gluten Free Oatmeal Photo - CC-MuffetHarvest Oatmeal is also a great meal because it can accommodate many allergies.  If you're lactose-intolerant like me, changing the type of milk used in the recipe to coconut, almond, lactose-free or another version won't affect the final taste.  And if you're allergic to pecans or other nuts, they can be left out without subtracting from the deliciousness of the recipe.  Feel free to substitute or add any other garnishes of your choice - the maple syrup in this recipe is a personal favorite. I actually prefer the taste of sugar-free syrup, so if sugar is a concern for you, that’s one easy way to modify your diet.

    Your mom always told you that oatmeal was a great meal, and she's right.  Plus, making your own oatmeal feels great because the end result is delicious AND you can mold it to your own specifications (shh, don't tell anyone how easy it is!).  The oats warm you up right away, the Konsyl helps you feel full and aids your digestion, and the maple syrup and other delicious toppings mean that breakfast feels more like a treat rather than a chore.  And, because there’s no real cooking involved, just heating, this is a great meal for those on the go.  Hope you enjoy!

    Ingredients:
    1 cup cooked, old fashioned gluten-free oatmeal
    1/4 cup canned pumpkin puree
    1 tbsp milk (coconut, almond or otherwise)
    1 tbsp pumpkin pie spice
    1 tsp real vanilla extract
    1 rounded tsp Konsyl Original psyllium fiber
    Maple syrup, pecans, dried cranberries or raisins for toppings, if desired

    Directions:
    Heat cooked oatmeal in pan on stove top or in microwave until just warm.

    Add the milk, pumpkin, spices, vanilla and Konsyl Original.

    Mix well and reheat.

    If it is too thick, add 1 tbsp hot water at a time and stir until desired consistency is reached.

    Top with syrup, nuts and dried fruit to your liking. Makes two servings.


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    It looks like it would taste better than any other oatmeal as it is fully loaded with nuts, fruit, brown sugar anything goes! I would give this a try on a cold blustery morning......Brrrrr!

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    I have heard that even though oats may possibly be safe for celiacs, they are very often contaminated with other cereals, and often even in the field, in transport, milling, etc. Therefore oats should be treated with caution: from what I have read, only oatmeal and oat products fully certified gluten free and labeled safe for people suffering celiac disease should be eaten.

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  • About Me

    Recently diagnosed with a wheat sensitivity; currently learning about a wheat and gluten-free diet.
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    To the OP, once in a while this stuff happens.  Please feel free to start a new topic if that would make it easier.  I am afraid this is just part of forums on the internet. I hope this didn’t chase you off.  
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