Tropical Irish Oatmeal Bake

Tropical Irish Oatmeal Bake

I made another version of irish oatmeal bake this week.  I wanted to make it “tropical” based, though I recognize that blueberries and cranberries aren’t quite tropical.  I also added egg whites (I used Trader Joe’s Egg Whites in a carton) to up the protein content.  I’m a little concerned I may be reacting to these oats, as they aren’t certified gluten free, but I think I’ll finish off the batch this week and then not make anymore.  Apparently over 50% of oats that aren’t certified GF are contaminated, so there’s a good chance.  I’m not positive whether I’m reacting to them for sure, but it’s the only thing that I think has changed in the past week. 

Tropical Irish Oatmeal Bake

2 cups steel cut oats
3 cups milk (non-dairy is fine)
1 can of lite coconut milk
1 cup blueberries (mine were frozen
1 banana
1/2 cup fresh or frozen cranberries
1 cup pineapple chunks
handful of dried fruit
1 t. baking powder
6 egg whites
2 T. maple syrup
1 t. vanilla
pinch of salt
1/4 cup shredded coconut

Preheat oven to 350 degrees.  Pour 2 cups of boiling water over the oats and let soak for 10-20 minutes to soften.  Drain.  Stir together all ingredients and pour into a greased 9×13 baking dish.  Bake for 50-60 minutes.  Allow to cool and portion into containers.  In the morning, I just pour a little milk over my oats and microwave for 30-45 seconds (I don’t like my food very hot).