Recipe: Gluten Free Chocolate Cherry Baked Oatmeal (Vegan!)

Chocolate for breakfast? This Vegan and Gluten Free Chocolate Cherry Baked Oatmeal Recipe is a great meal prep staple that will ensure you have a healthy breakfast to enjoy all week long. Clean eating friendly, healthy, gluten free, dairy free, egg free, nut free, HCLF and low sugar/sugar free! This recipe can also be frozen for the perfect make ahead freezer friendly breakfast.

It's no secret that oats are a controversial topic in the gluten free community in Australia.

Whilst almost every other country can label uncontaminated oats as gluten free, they can't be labelled as such in Australia and even the simple mention of oats in a coeliac forum can spark a heated debate.

But what's the truth? The truth is actually pretty simple. 

Coeliac Australia actually says "Evidence shows that uncontaminated oats are well tolerated by most people with coeliac disease" - but the problem is that a very small percentage of coeliacs will have a reaction to uncontaminated/gluten free oats. 

Let's unpack the science behind it (and there's a recipe to share below!) >>

Recipe: Healthy Tiramisu Baked Oatmeal (Vegan!)

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My mornings always start with tea and breakfast. 

Some people start with caffeine, others start with food - I start with both... and this recipe is the best of both worlds too. 

Inspired by the flavours of a traditional tiramisu, it combines delicious coffee oatmeal with swirls of chocolate oatmeal for the ultimate breakfast treat. 

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It's a super simple recipe that looks impressive and doesn't taste healthy whatsoever.

I've been enjoying these slices cold with my favourite almond butter and fresh fruit - whilst Jesse likes his hot and enjoyed on it's own. 

The possibilities are endless and you can make the coffee flavour as strong as you like by using more/less coffee - or leaving it out altogether if you just want a chocolate vanilla swirled baked oatmeal.

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But however you make it, it's a delicious recipe - and the perfect one to make in advance as you can bake, slice and freeze or keep your baked oatmeal in the fridge to eat and enjoy later.

So let me share the recipe with you! >>

Recipe: Healthy Vegan Pineapple Upside Down Cake Baked Oatmeal

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Friends, I have a pineapple problem 🍍

Well... some may say it's a problem, but I tend to disagree because it's actually a pretty delicious "problem" to have. Let's call it an obsession, shall we? 

You see, after not being able to eat pineapple for years, I've found I can eat it again and eat it I have done. The pineapple industry must be booming at the moment because I'm going through pineapples like it's my job (and it should be) and I even bought a fancy pants pineapple corer/slicer/thingamabob to make eating pineapple faster and more convenient. 

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You'll find me adding pineapple to savoury dishes (and yep, I've fallen in love with pineapple on pizza which I always thought was gross), devouring piece after piece on it's own - and of course, you'll find me baking with it too. 

On my mission to try ALL THE PINEAPPLE THINGS, I decided I really needed to make a pineapple upside down cake... only, I also really wanted to use pineapple in my baked oatmeal. 

So, as the cute little Old El Paso girl says; Porque no los dos? 

Why don't we have both? 

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Thus, my friends, this recipe was born. I've included two options - an upside down version and a not upside down version because we were torn as to which we liked better. 

The upside down version is more traditional - but the not upside down version gives you the best of both worlds as you have the soft bits and juicy fruit bursts as well as crisper edges.

So let me share the recipe with you! >> 

Recipe: Vegan Apple Cinnamon Baked Oatmeal

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If you've been reading Southern In Law for a while, you'd know that I'm obsessed with baked oatmeal.

I make multiple batches each week. 

I eat it for breakfast most mornings. 

And I have a gazillion recipes for it in all sorts of flavours 😜

But it's all for good reason - because it's seriously, ridiculously delicious.

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I started making this baked oatmeal last year a few weeks after we'd been on our apple picking adventure. 

Why? Because my husband decided that two people could get through a ridiculous amount of apples on their own before they started to go soft and bleh. 

And when I say ridiculous, I'm talking 8 kilograms which equals 17.6 lbs. 

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Naturally, I needed a way to use up some of those apples and thus this recipe was born - only, it was so good I have been making it ever since. 

It's perfect for kids and fussy husbands and a delicious breakfast that's made without any refined sugars. 

Make it up in a big batch and all you have to do in the morning is smother it with your favourite toppings and you're ready to eat! For Jesse that means warming it up and adding a drizzle of maple syrup whilst for me that's eating it cold with whatever nut butter my heart desires that morning. 

So let me share the recipe with you! >> 

Recipe: Vegan Christmas Pudding Baked Oatmeal

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Do you ever feel sorry for foods?

Okay, so now you think I'm totally nuts - but let me explain.

I was thinking about "Christmas Foods" and realised that Fruit Cake and Christmas Pudding that would probably be the last picked if the Christmas foods were choosing a battle team. 

There's two kinds of people in this world - fruit cake lovers and fruit cake haters (and I feel like they also accordingly love/hate Christmas pudding too) and I feel like most of the world falls on the hating side.

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Me? I'm definitely a fruit cake lover. 

Two weeks ago I shared my Healthy Paleo Fruit Cake Recipe for Christmas and today I'm back with another fruit cake inspired recipe. 

I feel like it's one that even fruit cake haters could fall in love with. If you like raisins or dates or figs or dried fruit - stay with me! This baked oatmeal recipe is naturally sweetened and just waiting to be smothered in nut butter and I bet you won't be able to resist it either. 

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Lightly spiced with Christmassy spices (or not, if you're not into that kinda thing), it makes your house smell incredible whilst baking and works for Christmas breakfast or brunch all over the world as you can enjoy it hot or cold. 

Or if you're like Jesse and I - make a big batch up in advance, slice it up into individual slices and then decide what temperature you want to eat it. Jesse likes it warm whilst I can't get enough of it cold - but thankfully it works for everyone. 

So let me share the recipe so you can decide for yourself >> 

Recipe: Coffee Baked Oatmeal (Vegan)

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Everyone has their own breakfast habits. Some start with a cup of coffee, others start with tea - but me? I always start with breakfast... but why not combine the two? 

This baked oatmeal recipe is actually one of my current favourite breakfasts. The coffee gives it a rich, almost nutty-like flavour that's comforting and delicious and the perfect blank canvas for smothering with your favourite toppings. 

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Of course, if you're talking to me, that favourite topping is always some kind of nut butter - at the moment it's either this pumpkin spice peanut butter or this maple peanut butter.

But whether you're a nut butter fan or just want to eat this on its own, I promise this is one breakfast you'll find yourself making over and over again.

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Save yourself time in the morning and get some extra beauty sleep (or me time) by making a big batch of this in advance and freezing the individual slices. The night before, all you've got to do is defrost your slice in the fridge overnight - or defrost it in the microwave in the morning if you're in a hurry and forgot!

But let me share the recipe with you! >> 

Recipe: Healthy Halloween Candy Corn Baked Oatmeal

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I have a confession to make... 

I've never actually tried Candy Corn. 

You see, Candy Corn isn't a thing in Australia and whilst I grew up seeing it on TV and in movies, I've never actually eaten it myself. 

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But hey! In the spirit of all things festive, I decided to take the candy corn idea and turn it into something delicious (because Jesse tells me candy corn sits on the fence between delicious and disgusting).

This is a Halloween inspired recipe that you can eat for breakfast and it's all natural. All of those bright colours? They're made with all-natural ingredients and no artificial colours - so you won't have kids bouncing off the walls before they head out to trick or treat.

If you're not the Halloween type? Call these Ombre Baked Oats because... er... someone actually mixed up the candy corn colours when photographing this recipe :P 

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But whatever you call it, I promise you this is a breakfast recipe you'll love and want to make over and over again! We make it in a double batch (as we do with all of our baked oatmeal recipes) and freeze individual slices so all we have to go is take a slice out of the freezer the night before and smother it in toppings in the morning. 

So let me share the recipe with you! >> 

Recipe: Healthy Neapolitan Baked Oatmeal (Vegan)

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You guyssssss. I did it again. 

(I was going to say Oops I did it again but I don't really want to jinx myself into having a Britney breakdown... bald would NOT look good on my head, friends)

I'm sharing yet another baked oatmeal recipe - but for good reason! You see, this one is not only ridiculously delicious; it's also quite impressive. 

It's not your everyday baked oatmeal. It's got a mix of vanilla baked oatmeal, chocolate baked oatmeal and fresh strawberry baked oatmeal - all combined to create a dessert inspired breakfast creation. 

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This Neopolitan Baked Oatmeal is actually a million times easier than it looks and probably a thousand times more delicious. 

And really, who doesn't want to eat dessert for breakfast? 

If you just answered yes to that question, you'll want to eat this dessert inspired creation for breakfast because it's actually refined sugar free and healthy to boot. Heck, I even made it vegan so just about everyone can enjoy it ;) 

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Best of all? After a quick 15 minutes in the oven, you'll have a delicious breakfast ready to devour or slice and pack away to enjoy later. 

It's delicious on its own or smothered with toppings and even kids will happily devour it (the pink seems to be the magic trick here, friends) without knowing it's good for them. 

Just like all of my other baked oatmeal recipes, we make this one up and slice it up to freeze for later. When you're ready to eat, all you've got to do is defrost a slice (we do this by leaving a slice in the fridge overnight) and devour! Whether you want to eat it hot or cold is totally up to you, however, you need to try making it at least once. 

So let me share the recipe with you! >>