Gluten-Free Oatmeal Recipe
Certified gluten-free oats simmered slowly in milk instead of water build a naturally creamy texture without any flour or thickener, and a short rest off the heat lets the oats finish absorbing liquid so the bowl stays thick instead of watery.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Servings
- 4
Ingredients
- 2 cups certified gluten-free rolled oats
- 4 cups milk (dairy or unsweetened plant-based), plus more for serving
- 1/4 tsp fine salt
- 1 tsp ground cinnamon
- 2 tbsp pure maple syrup, for serving
- 1 medium ripe banana, sliced, for serving
Nutrition per serving
- Calories
- 307
- Protein
- 15g
- Carbs
- 51g
- Fat
- 5g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1In a medium saucepan, combine the oats, milk, and salt.
- 2Bring to a gentle boil over medium heat, stirring occasionally to keep the oats from settling and scorching on the bottom.
- 3Reduce the heat to low and simmer, stirring frequently, for 5-7 minutes, until the oats are tender and the mixture has thickened.
- 4Remove the pan from the heat, stir in the cinnamon, and let the oatmeal rest for 2 minutes; it will continue to thicken as it sits.
- 5Divide among bowls and top with maple syrup, banana slices, and a splash of extra milk if you want it looser.
Tips & variations
- Always check that the oats specifically say 'certified gluten-free' on the package, not just 'oats'; oats are naturally gluten-free but are commonly grown or processed alongside wheat, barley, or rye.
- Steel-cut gluten-free oats work too, but need about 1.25 cups more liquid per cup of oats and 20-25 minutes of simmering instead of 5-7.
- Stir in a spoonful of nut butter or a scoop of protein powder once the oatmeal is off the heat for a more filling breakfast.
- For overnight oats, combine equal parts oats and milk in a jar, cover, and refrigerate for at least 6 hours; no cooking needed.
Storage & reheating
Refrigerate cooled leftover oatmeal in an airtight container for up to 5 days. Reheat individual portions in the microwave with a splash of milk, stirring halfway through, or warm gently on the stovetop over low heat.
Tips from the Tulo kitchen
- Toasting the dry oats in the saucepan for 1-2 minutes before adding any liquid brings out a noticeably nuttier flavor.
- Soaking the oats in the milk in the fridge for 20-30 minutes before cooking shortens the simmer time by a couple of minutes and gives an even creamier result.
FAQ
Are oats naturally gluten-free?
Yes, oats themselves contain no gluten, but most conventional oats are grown in rotation with wheat or processed in facilities that also handle wheat, barley, or rye, which introduces cross-contamination. Look for oats labeled 'certified gluten-free' to avoid this.
Can people with celiac disease eat gluten-free oatmeal?
Most people with celiac disease tolerate certified gluten-free oats well, but a small percentage react to avenin, a protein in oats similar in structure to gluten. Anyone with celiac disease should check with a doctor before adding oats back into their diet.
Why is my oatmeal gummy instead of creamy?
Gummy oatmeal usually comes from stirring too vigorously or too often, which releases excess starch from the oats. Stir just enough to prevent sticking, and let the resting time off the heat do the rest of the thickening.
Can I make this recipe with water instead of milk?
Yes, water works and keeps the dish dairy-free, though the texture will be thinner and less rich than using milk. Splitting the liquid half water, half milk is a good middle ground.