I really am a creature of habit. I have oatmeal almost everyday of the year. Yes, hot and hot coffee. When I am traveling I bring along oatmeal packs or eat BoBo Bars.
I had been making batches of oatmeal in the slow cooker until I found that you can make it in the pressure cooker. It’s easy and fast (under 30 minutes).
I usually make enough for 5-6 days. Having a breakfast that I just need to heat up makes my mornings go smoother.
My favorite oatmeal to make this way is Bob’s Redmill Gluten Free Steel Cut Oats. I like to use a one to one ratio for the Oatmeal, one cup water for every one cup of oatmeal. I usually make a batch of 3 cups of oatmeal which gives me around 6 servings.
I store it in a container in the refrigerator and take some out each morning. It would work too to store it in glass single serve containers to be reheated individually.
I add a non-dairy milk, cinnamon and brown sugar to enjoy each morning. With hot coffee of course.
3 cups Oatmeal (I use Bob’s Redmill Gluten Free Steel Cut Oats)
3 cups Water
Instructions
Put Oatmeal and water in the Instapot or pressure cooker.
Set the pressure cooker to 8-10 minutes on the rice setting.
Let the pressure release naturally for 5 minutes and then open and enjoy!
I store in the refrigerator and take some out each morning to have for breakfast. It could also be stored in single serve glass containers to be heated up in the morning, a little bit more time saved in your day. – Susan
A friend gave me a Black Current bush two years ago. Last year it only had a few berries but this year it has enough to do something. So today I am trying my hand at gluten-free scones! Wish me luck.
Gluten free, Dairy free, Nut Free, Soy Protein free, and Nightshade free in one yummy doughnut that I did not have to make.
I recently took them on a weekend get away with family to enjoy with my coffee in the morning. Traveling can be hard when you are avoiding multiple food allergens. I have found that Katz doughnuts have become my go-to breakfast when traveling.
Everyone has been abuzz about the Starbucks Unicorn Frappuccino. Of course it’s a little scary to get drinks there when you are dairy allergic so…. here is what we did.
For the Pink portion:
1 cup of ice
1 cup of strawberries
1/4 cup mango nectar
1/4 cup SoDelicious coffee creamer (Plain)
Blend in mixer.
For the Blue/Purple portion:
1/2 cup blue berries
1/2 cup SoDelicious coffee creamer (Plain)
Blend in mixer
Fill glass half full of Pink then drizzle Blue down the sides of the glass. Add some more pink and then top with CocoWhip and sprinkles.
Sweets for breakfast are so indulgent. It is nice to have something that feels like a treat some mornings. We had tried some gluten free doughnuts but had not found a readily available one. We of course love the Erin McKenna doughnuts while at Disney World, and the Silly Yak Bakery when in Madison. Finally we have doughnuts to eat for breakfast Katz Gluten Free are the best doughnuts we have had since going gluten free. We have loved every variety we have tried and one day I will order the creme filled ones. I am afraid they will become my kryptonite.
Katz doughnuts are dairy free and gluten free. They are also nut free and potato free. We find them at a few local grocery stores (except those amazing looking filled ones) and our favorite health food store carries them.
Cygnet Organizing 