If you love cold oatmeal thickened with chia seeds, well then, you’re in the wrong place. I’m oddly old-fashioned when it comes to oats. I’ve tried, and do not love, refrigerator oatmeal thickened with chia seeds. Anyone else?
When sourcing oats, you’ll want to take a look at this list from Gluten Free Watchdog. Follow that link for a list of companies that produce oats under a gluten-free purity protocol.
I usually mix up a batch of this oatmeal on Sunday night. Then during the week, I heat up a bit and top with plain yogurt for a wholesome snack. But never for breakfast. Oats in cookies, though, is a whole other story.
This is my favorite way to enjoy oatmeal. If you can't find quinoa flakes in stores, do ask. Sometimes they're in the cereal aisle, sometimes in the gluten free/organic section. If you're not keen on quinoa, sub gluten free rolled oats in its place.
- 1 cup gluten free rolled oats
- 1/2 cup quinoa flakes
- 3 tablespoons coconut sugar
- 1/2 teaspoon cinnamon
- Pinch of salt
- 2 cups almond milk
- 1/2 cup unsweetened applesauce
- 1 teaspoon pure vanilla extract, optional
Combine oats, quinoa flakes, sugar, cinnamon, and salt. Add almond milk, applesauce, and vanilla. Stir to blend. Cover and refrigerate mixture to heat as needed.
I like to cook about 1/3 cup at a time, heating until thickened. To serve, top oatmeal with fruit, coconut, hemp seeds, homemade granola, or really, whatever looks appealing.