Oatmeal

Bob’s Red Mill does a solid job with gluten free oatmeal.  I eat all of their varieties from quick cook to Scottish Oatmeal and all are great.  The great thing about gluten free oatmeal is that it isn’t the oats themselves that cause a problem for celiacs, it is the cross contamination of other glutenous grains that can cause a problem.  So the taste is generally the same for regular and gluten free oatmeal.  Bob’s Red Mill has a separate gluten free facility that they use to process their gluten free grains, making cross-contamination much less of a concern.  They also say that they test their oats before and after processing to be sure that they stick to no more than 19 parts per million of gluten.

I keep the old fashioned, Scottish and quick cook varieties in my pantry regularly.  I love the nuttiness of the Scottish oatmeal, especially topped with yogurt and fresh berries. That is my special breakfast treat though.  I usually only make it on the weekends when I have more time since it takes a bit to cook it. The quick cook is my go-to for week day breakfast. I put it in the microwave with a banana, then sprinkle it with some chopped pecans when it is cooked. Sooo delicious!  The house smells like banana bread and I feel like I just cheated on my diet (what diet?).

I love using oatmeal in all kinds of recipes too. Here’s my Apple Crisp recipe where gluten free oatmeal is in the topping and here are my Apple Bites which are a yummy gluten free and allergy friendly snack.