I was on the fence while reading through The Everything Gluten-Free College Cookbook. Why? I felt that while the recipes are solid, it wasn’t realistic. Better to have named it the “The Everything Gluten-Free First Apartment Cookbook“. A number of the recipes need a stove or oven, something that I am going to guess just isn’t realistic for most students in dorms. I always lived on my own, in apartments when I was in college, so I had an actual kitchen, but how many young adults have that resource? And you need a refrigerator, as well as pots, pans and measuring cups. So if you need a gift for a college grad who is setting out in the world, who is GF, good choice. Bad choice for an 18 year-old who can’t have appliances in their dorm room.
Anyhow, while it isn’t fall, I decided on a baked pumpkin oatmeal. I tried it twice, first with egg as directed, then vegan the second time. You won’t miss the egg at all, it tastes exactly the same!
Baked Pumpkin Oatmeal
- ½ cup canned pumpkin purée
- 1 large egg or 1 tbsp ground flaxseed meal + 3 Tbsp water
- 1/3 cup pure maple syrup
- 1 tsp pure vanilla extract
- 2/3 cup milk, dairy or favorite non-dairy
- 2 cups old-fashioned oats, GF certified, if needed
- 1½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp sea salt
- ¼ tsp ground nutmeg
Preheat oven to 350°, lightly oil an 8×8″ glass baking dish.
Whisk wet ingredients together in a medium mixing bowl. Stir dry ingredients together in a large mixing bowl, add wet, stir to combine.
Spread in prepared baking dish, bake for 30 minutes. Serve warm, or cool, cover and refrigerate. Warm in microwave for about a minute.
Makes 4 servings.
The recipe called for an optional ½ cup walnuts or pecans, diced, added with the oats, for a crunch to the oatmeal. I let this out so Alistaire could enjoy it with us.
FTC Disclaimer: We received a review copy.