I’ll sometime make gluten free oatmeal but 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. The gelatin/collagen increases your dietary protein and essential amino acids. Amino acids such as glycine, lysine and proline supports the body’s ability to grow muscle mass and maintain healthy bones, joints and skin. The coconut oil or butter increases your dietary fat intake of healthy fats. If you don’t have gelatin or collagen powder, you can add psyllium husk instead which will increase your dietary intake of fiber.

INGREDIENTS

½ cup Gluten free oats

1 Small apple, peeled and diced into bite-sized pieces

½ cup Unsweetened apple sauce

½ cup Water

½ cup Non-dairy milk (I used coconut milk powder + water)

½ tsp Cinnamon

⅛ tsp Nutmeg

1 tbsp Natural sweetener (if needed)

2 scoops Gelatin powder (I use Bulletproof’s Collagen Protein) (optional)

2 tbsp Coconut oil or butter (optional)

TOPPING

1 Apple, peeled and diced into bite-sized pieces

1 tbsp Coconut oil or butter

2 tbsp Chopped nuts

A little natural sweetener (to taste)

DIRECTIONS

In a small saucepan, combine oats, diced apples, apple sauce, water, non-dairy milk, cinnamon, nutmeg, gelatin powder and coconut oil or butter. I let it soak in the fridge over night. Simmer until liquid has absorbed into the oats, stirring frequently to prevent burning, for about 8-10 minutes. Add more water and your natural sweetener if needed.

Meanwhile, in a separate small saucepan, melt the coconut oil or butter over medium heat. Add the diced apple chunks and little natural sweetener of your choice. Cook for a few minutes, stirring occasionally, until the sweetener has melted and formed a caramel-like sauce on the apples. Stir in the nuts.

Serve the oatmeal immediately, topped with the caramelised apples. Enjoy!

I’ve altered the recipe from this recipe http://www.bakerita.com/apple-cinnamon-oatmeal/