Oats are often praised as one of the healthiest breakfast options around — but many people are also confused about how they’re made and what makes them different from other cereal grains. Left wondering, “Are oats gluten-free?” In many cases, oats are grown on the same land and in rotation with gluten-containing grains (wheat, barley and rye). Gluten grains possibly can grow within the oat crops if they’re planted in the field the previous year, in which case the oats become contaminated with wheat, barley or rye.
Celiacs should purchase oats that are certified gluten free.
4 cups organic rolled oats
1 cup nuts and seeds, chopped – divided
1/3 cup coconut oil
1/3 cup maple syrup or honey
1 tbsp. ground cinnamon
1 tsp. vanilla extract
Preheat oven to 325°F.
Line a large shallow baking sheet with parchment paper.
In a large bowl, combine oats, 1 cup chopped nuts and seeds and set aside.
Place coconut oil, honey and cinnamon in the top of a double boiler. Place over gently simmering water; upper pan should not
touch water. Heat mixture until warm, but do not boil. Remove from heat and stir in vanilla.
Pour warm mixture over the oat mixture and stir until all ingredients are coated evenly.
Spread oat mixture onto prepared baking sheet.
Bake 20 to 25 minutes, stirring occasionally, until lightly browned.
Cool completely. Stir in reserved nuts, seeds and/or dried fruit.
Store in an airtight container for up to 2 weeks.