Over the past 5 years or so, my daughter and I have been working our way through different series on Netflix. From the Gilmore Girls to Friday Night Lights to The Vampire Diaries, we have been plowing through series after series like builders seem to be plowing through wooded areas to build new houses here in North Georgia!
Our recent obsession has been Parks and Recreation – if you haven’t watched it, it follows the zany antics of a group of public officials who work in the Parks and Rec department in the town of Pawnee, Indiana.
In the series, two of the characters, “Tom” and “Donna” indulge themselves in a “Treat Yoself Day” from time to time during which they go all out and treat themselves to anything from chocolate, to a spa day, to a trip across the country.
And, my friends, this here gluten free baked oatmeal is the way my daughter and I treat OUR-selves to an indulgent treat from time to time. Like that segue?
Now you might be thinking: “wait – this here bake has mung beans and oats in it – how really indulgent can it be?” But, y’all, remember that quote about books and covers?
Well, this here Breakfast Bake IS made up of fiber, protein and nutrient rich mung beans and heart healthy oats. This bake has an indulgent “glue” that brings the mung beans, the oats, the cardamom, the eggs and lime zest together and holds them there.
A “glue” that is simply exquisite – and that glue is creamy, sweet and oh-so-rich, coconut condensed milk!
This is such a simple bake – and it happens to be gluten-free and dairy-free, but one taste and you would have a hard time believing that latter part!
Gluten Free Oatmeal Bake Recipe
Ingredients
- 0.5 Uncooked Mung Beans
- 1 Water
- 1 Condensed Coconut Milk
- 0.5 Gluten-Free Rolled Oats
- 0.5 Cardamom
- 2 Egg
- 2 Lime Zest
Instructions
- In a small saucepan, simmer uncooked mung beans with 1 cup of water for 30 minutes.
- When they’re fully cooked, preheat oven to 350°F.
- Place the coconut condensed milk, the oats, mung beans, cardamom, eggs and lime zest in a blender and pulse till well blended.
- Divide between 3 ramekins. {3rd one no pictures as it was used to taste test 😉 }
- Bake for 30 minutes.
- Let cool to room temperature, then top with dairy free whipped topping or coconut whip and sprinkle the leftover mung beans on it, then grate some lime zest over it and enjoy.