I know that oatmeal (even gluten-free) is not considered paleo, but my family does enjoy it; especially with bacon. I often make a larger batch than we need, so I started searching for recipes that I could use with leftover cooked oatmeal. I found several, so I started adapting them together and using whatever I had on hand to improvise (especially on cold winter days).
I buy Colman’s uncured, nitrate free bacon at Costco and cook all three packages in the oven. I use a broiler pan and place a cookie cooking rack on top. I lay the bacon on the rack (I can usually get nine pieces on the rack at a time), and bake in the oven at 350° until slightly crispy. I cool the bacon on paper towels and freeze the cooked bacon. It is so handy to have bacon ready whenever you want it. I always drain the grease from the pan between each batch. You can store the lard in the refrigerator if you enjoy cooking with it.
My family loves this recipe and now is often disappointed with just plain oatmeal. This recipe does reheat well, so you can make it ahead when you know your morning may be rushed. I know diabetics need to be careful with the sugar content in bananas, so I have subbed in apples or blueberries. You could also add nuts, seeds or unsweetened shredded coconut. We usually add those on top when it is served because each person likes their own combinations.
I served a version of this recipe during a Healthy Brunch Workshop and it was a big hit. This has passed the taste test as a keeper recipe for us.
- 1 can heavy coconut cream (I use Trader Joe's)
- ¼ cup organic maple syrup (I use 365 from Whole Foods)
- 1½ cups gluten free rolled oats (I use Bob's Red Mill) - left over cooked oatmeal can vary
- 4 small ripe bananas (sliced)
- 1 egg
- 2 tsp. vanilla
- ½ tsp. ground cinnamon (I use Ceylon)
- ⅛ tsp. sea salt
- 1 Tbsp. Coconut sugar for sprinkling on top (optional)
- Preheat oven to 375°
- Grease 8x8 pan with coconut oil.
- In a large bowl mix together all ingredients except the oats and banana.
- Stir in the oats. and transfer mixture into baking dish.
- Arrange bananas (or other fruit of choice on top; I have used apples or blueberries as well)
- Sprinkle with coconut sugar (optional)
- Bake for 30 minutes at 375° until center is set.
- Cool 5 minutes and serve with coconut or almond milk if desired.
