Gluten-Free Breakfast Cobbler
Article and photos by Adrienne Webster, Co-op Member Owner
July 12, 2016
I get stuck in a rut sometimes when it comes to breakfast.
Part of the reason is that I am mostly gluten-free and since one of my children has celiac disease, I am slowly phasing gluten out of the house entirely so there isn’t a chance for accidental cross-contamination.
I usually make smoothies or eggs for breakfast. My kids like pancakes, too. Pamela’s Gluten-Free Pancake/Baking Mix flour blend is the best I’ve found for traditional, fluffy pancakes. You can find it in small or large bags at the Co-op on the shelf with all the flours in the baking aisle.
However, I have a new favorite breakfast dish that’s perfect for this time of year when there is so much fresh fruit available.
This recipe is kind of like a cobbler but not as sweet and it’s perfect with coffee in the morning. And, it makes my whole kitchen smell good.
Co-op West Main has all of the ingredients you need…blueberries or strawberries, bananas, gluten-free oats, coconut sugar, butter or butter alternative, (I use Earth Balance coconut or soy butter), a variety of gluten-free flours (or Pamela’s Pancake/Baking Mix) and cinnamon.
In the winter I use frozen organic berries from the Co-op, which are often on sale. I just let them defrost a little bit first. But for now, definitely take advantage of all of the fresh fruit.
Quick Breakfast Fruit Cobbler
- 1 1/2 cup berries of your choice
- 2 bananas, sliced
- 1 cup gluten-free oats (not quick cooking oats)
- 1/3 cup gluten-free flour (or baking mix mentioned above)
- 1/2 cup softened butter (or butter alternative)
- 1/2 cup coconut sugar
- a few dashes cinnamon
In a large bowl, add all ingredients and mix together until the butter is combined.
In a glass baking dish, combine 1 1/2 cups of organic blueberries or strawberries and 2 sliced bananas.
Spoon the oat topping on top of the fruit and cook at 325 degrees for about 45 minutes or until the top is cooked and golden brown.
Serve right away.