I have recently been battling some food allergy/intolerance issues. Actually, it’s an intolerance, but people tend to think if it’s not an allergy, it’s not serious.
It’s serious enough to send me to a few different doctors, and it’s serious enough to cause me lots of pain and discomfort, so it’s serious to me.
When I eat gluten (a protein found in wheat, barley, and rye), I get sick. I was tested for Celiac disease (a severe gluten allergy) a couple months ago and my results were negative, but my body isn’t tolerating it. This is common with a lot of food allergies, so my allergist told me to just cut it out completely. I wish it were that easy, but it seems that not eating gluten is doing some crazy things to my body. Also, gluten is hidden everywhere. I have resorted to packing a cooler full of foods that I know are gluten free to take with me everywhere I go.
One thing I have been able to eat that doesn’t make me sick is this oatmeal. I first had it about a month ago when Dayna made it for me (she’s pretty amazing, and her daughters? OMG CUTE!!). I came home from Dayna’s determined to re-create it.
Baked Apple Cinnamon Oatmeal
4-5 cups oats (or gluten free oats)
1 cup brown sugar
2 apples, diced with the skins on
1 tsp vanilla
1 tsp cinnamon
1 1/2 cups milk
I stick all of these ingredients into Suzie, my Kitchenaid mixer, and then pour them into a pie plate. The mixture looks pretty wet, but it’ll be perfect when it’s done baking.
Cover the oatmeal and cook for 25ish minutes at 350 degrees, then uncover for 10ish minutes. After it sits on the counter for a few minutes, the oatmeal shouldn’t be too wet inside. If it still looks wet, stick it in the oven for another 5 minutes or so. One batch will last me several days. If your oatmeal seems a little dry, add some milk to moisten it back up.
I have been enjoying my oatmeal with a cup of coffee, but I’m sure it’s good with milk or OJ :)