GLUTEN FREE REFRIGERATOR OATMEAL (MAKE AHEAD BREAKFAST)

Add this refrigerator oatmeal to your breakfast rotation! It’s a make-ahead batch cooking recipe that finishes up in the fridge while it waits for you. Plus, it’s vegan and gluten free – but don’t forget to use certified gluten free oats, to be sure!

10 minutes

20 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	449
Fat:	15 g
Carbohydrates:	69 g
Protein:	11 g
Calculated per serving.

by ACleanBake

View original recipe

View other recipes by ACleanBake

Serves: 5

Ingredients

3.5 cups 3.5 cups 3.5 cups Water
1.75 cups 1.75 cups 1.75 cups Oats, Rolled, gluten free
0.25 tsp 0.25 tsp 0.25 tsp Sea Salt
1 cup 1 cup 1 cup Coconut Milk
0.25 cup 0.25 cup 0.25 cup Coconut Sugar
1 tsp 1 tsp 1 tsp Cinnamon, ground
0.25 tsp 0.25 tsp 0.25 tsp Pure Vanilla Extract

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

A large sauce pan, bring water to a boil.
Add oats and salt, and cook, stirring continuously , until most of the water is absorbed, and the oats are softened. This will take around 10 minutes.
Take the heat to medium and stir in the coconut milk, coconut sugar, cinnamon, and vanilla.
Allow the mixture to cool slightly. It will be runny.
Divide the oatmeal between 4-5 lidded jars (mason jars work well), and top with ginger, pumpkin seeds, and cranberries.
Close tightly and store in the refrigerator overnight, or up to five days.
Optional: reheat before serving.

Notes

Ingredients for topping: Dried ginger (crystallized or uncrystallized) Raw pumpkin seeds (or nut of seed of choice) Dried cranberries (or fruit of choice)