This has become a delicious and easy breakfast favourite! I started making these prep ahead baked oatmeal slices for an easy prep ahead gluten and dairy free breakfast when we were thinking our third child Isla couldn’t handle gluten or dairy. (For more on that read our colic story with our second child Roey HERE.) I didn’t want to buy gluten free bread for both the cost and the (often) less nutritious ingredients, and in this season of life I need something really quick and easy so this has become my go to!
I make a batch ahead, slice and freeze it and then pull one slice out at night. Depending on the morning I throw it in the oven while I make coffee or eat it cold with yogurt and a drizzle of nut butter.
Tip: I add some coconut oil to my nut butter to make it runny and easy to drizzle over the top!
It’s really one you can’t mess up I promise, and you can change it depending on what you have on hand. Add different fruit, throw in a few tablespoons of nut butter to the recipe, different spices, cocoa and make it chocolate, make it more or less sweet – make it yours!
Joy and Heather Harrison of Curly Tops Cuisine are an Irish Mother and Daughter blogging duo based in Belfast, Northern Ireland. They’ve been on their own journeys with food using nutrition to…
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