Anyone who knows me, knows I love oats. I don't eat a lot of grains, and really struggle with gluten/wheat (though occasionally i make exceptions if i think it's really going to be worth the tummy discomfort that follows- hello homemade pasta or pizza!), but gluten-free oats and i are good friends. I love them in overnight oats, in baking, in pancakes, and in old fashioned hot oatmeal cereal. They are comforting, delicious, and so satisfying. I've made baked oatmeal a few times (there is a Smitten Kitchen recipe with pears and vanilla bean that is a household fave) and i was so impressed with how you could make it the night before and then cut into squares and reheat in the morning for a quick, super-satisfying breakfast. But like most cereal-type breakfasts, i find them a bit lacking in complete protein, so it wasn't something i'd eat regularly.
I played around with the flavours and ratios in this, and the result is sooooo good. I don't know why i wasn't making this sooner! Especially in the colder months when a warm breakfast feels so good, the textures and flavours in this really hit the spot. It's now a perfect breakfast option.
I like mine reheated and drizzled with a bit of coconut yogurt, but my youngest daughter prefers it warm with whipped cream and drizzled with maple syrup - for breakfast, snack, or dessert. But it's also good cold too, so I'll probably be doing a berry themed one in the summer.