walking lightly on earth



I’ve said before that I sometimes make gluten free oatmeal. However, I always add hydrolysed gelatin powder (also called collagen powder) and coconut oil or butter. This way my oatmeal becomes more than just a carbohydrate rich meal. I explain more why in this post where I make Apple Cinnamon Oatmeal with Caramelised Apples & Nuts.

I only make these breakfasts with gluten free grains occasionally or a few times a week. I always try to lower my intake of grains including gluten free grains. Some mornings I’ll have eggs, bacon and avocado or sausages but I don’t feel like these protein rich meals every morning. Another thing that I like to make for breakfast is smoothie bowls topped with my grain free granola like these two. One with kale & strawberries and one with black currant.

This Baked Banana Oatmeal is altered from Bake Rita’s Banana Coconut Baked Oatmeal http://www.bakerita.com/banana-coconut-baked-oatmeal-gluten-free-sugar-free-vegan/. I mixed all the ingredients the night before and stored it in a bowl in the fridge. The next morning I added boiling water as all the water was completely absorbed overnight. Add water until the consistency is like oatmeal made in a pot. I served it by drizzling Bake Rita’s Strawberry Cashew Butter.


1 tbsp Psyllium husk or ground flax seed
4 tbsp Water
1 cup Gluten-free rolled oats
2 tbsp Shredded coconut (unsweetened)
1-2 scoops Collagen/ gelatin powder
¼ tsp Cinnamon
⅛ tsp Nutmeg
¼ tsp Vanilla bean powder
¼ tsp Baking powder
1 cup Coconut milk beverage (I used coconut milk powder mixed with water)
¼ cup Coconut oil, ghee or butter (melted)
⅓ cup Mashed ripe banana (about 1 medium banana)
Pinch of a good quality unrefined salt


Preheat oven to 180°C (350°F). Lightly grease three ramekins.
In a medium bowl, whisk together phylum husk and water. Let sit for 5 minutes.
In a small mixing bowl, mix together oats, shredded coconut, cinnamon, nutmeg and baking powder.
Whisk the coconut milk and mashed banana into the bowl with the phyllium husk mixture.
Pour dry ingredients into wet ingredients and stir until combined.
Split the mixture between the portion size oven safe dishes or one larger oven dish. Top with banana slices, if desired.
Bake for 20 minutes, or until oatmeal is puffed and set. Serve immediately.


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