Preheat oven to 350°
3 c. oatmeal (instant or regular)
1/4 c. brown sugar
1/4 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. salt
1/2 c. apple butter
1/3 c. agave nectar (or try honey or maple syrup)
3/4 c. almond milk (milk, or other milk sub.)
2 large eggs, lightly beaten
1/4 c. oil (I used melted palm oil shortening)
1 tsp. vanilla
If using regular oats, I like to break them up by briefly twirling them in the food processor. This helps the baked oatmeal to hold together, but is not necessary.
Combine the first five ingredients (oatmeal through salt) in a mixing bowl. Add the remaining (wet) ingredients and mix well. Spread in a greased 9 x 13 inch baking dish. You can bake it immediately or cover and refrigerate overnight.
Bake at 350° for about 30 – 40 minutes. Cooking time depends on whether it is chilled and the exact size of the dish you use. It should be set in the middle.
Recipe from www.glutenfreehomemaker.com