No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter




Ads by Google:



Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Hearty Harvest Oatmeal (Gluten-Free)

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

Ads by Google:

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.

Celiac.com welcomes your comments below (registration is NOT required).





Spread The Word







Related Articles

  • Greek Meat Loaf (Gluten-Free) Ingredients: 1 medium onion, chopped 2 tablespoons olive oil or butter ½ cup shredded carrot ½ cup shredded raw potato 1 small eggplant (1 pound), trimmed, pared, and shredded 2 cloves garlic, thinly sliced 2 pounds lean ground beef 4 tablespoons lemon juice, divided in half 2 eggs, lightly beaten 2 medium tomatoes, peeled and finely diced 1½ cup fine dry bread gluten-free bread crumbs 3 teaspoons salt ½ teaspoon ground cinnamon ¼ teaspoon pepper Pinch of cayenne pepper 2 tablespoons sugar Directions: Preheat oven to 350 F.... [READ MORE]
  • Macaroni & Cheese (Gluten-Free) Ingredients: 2 cups raw gluten-free macaroni (penne) 4 cups milk 2 cups grated sharp cheddar cheese Salt & pepper to taste 4 tablespoons cream cheese - cut into small cubes In a casserole dish with lid layer the ingredients above in the order that they are listed and dont stir.... [READ MORE]
  • Buffalo Meat Loaf (Gluten-Free) Ingredients: 1 large onion, finely chopped 2 celery ribs, finely chopped 1 large carrot, finely chopped 3 teaspoons vegetable oil (divided) ¾ cup fine gluten-free bread crumbs ½ cup chopped fresh flat leaf parsley 1 large egg 2 tablespoons gluten-free ketchup (or pureed roasted peppers) 1 tablespoon Mr.... [READ MORE]
  • Quick Tomato Beef (Gluten-Free) This recipe comes to us from Diane Wilson.... [READ MORE]


3 Responses:

 
Valerie
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
21 Nov 2011 7:31:40 PM PDT
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!

 
gmlmadrid
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
28 Nov 2011 5:53:17 AM PDT
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.

 
gmlmadrid
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
28 Nov 2011 5:58:02 AM PDT
before you rush out and eat oats, please read article: http://www.celiac.com/articles/22470/1/Should-Celiacs-Eat-Oats-Depends-on-the-Oat/Page1.html




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:

All Activity
Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

I don't know if there is a simple answer to your question but I try to use "choose my plate" as a guide for my meals. https://www.choosemyplate.gov/MyPlate It basically suggests that when you sit down to a meal - 1/2 of your plate is fruits and veggies and the other 1/2 is dairy, carbs and protein. It's a really simple way to look at my meals and see if they are balanced enough. It also suggests getting very few calories in liquid form and avoiding snacking..... Good luck!

I use Swirve Sweetener, Pyure , Xlear brand Xylitol, and for a mayo sub I use Walden Farms, There was a avocado oil based one I use sometimes forgot the name. >.> I can not have sugars due to UC. But I might suggest using Big Tree Coconut Sugar for a deep rich low glycemic sugar. I still use them in my bakery. I will admit some stuff with dextrose, etc. bothers me....funny how it is only some brands and not others. Yet they can both be gluten-free, I think it might have something to do with the processing method and me reacting to something else in it.

I use any sugar. Never found one to be " unsafe".

I use Pyure brand stevia, and have no problems with it. Kroger store brand sugar seems fine too.

I've given up on all those processed gluten free foods out there and have stuck to eating a whole foods diet. I have noticed such a huge, massive, difference in my energy, mood, sleep, and well being. Needless to say I've been doing a lot of cooking but have been leaving sugar out because I don't know the safe brands. I tried using Stevia in the raw but keep getting horrible headaches when I use it. I saw that the first ingredient is Dextrose so it's not "raw". Anyway, what are the safe brands out there as far as white and brown sugars go? I made saurkraut and pork chops last night and would've loved potato salad. Also while I'm on here, what about Mayo? What's safe? I saw Sir Kennsington was gluten-free Certified.