Pumpkin Maple Bacon Oatmeal

Pumpkin Maple Bacon Oatmeal

Pumpkin Maple Bacon Oatmeal

First thing, the winners drawn last week in the Real Jules, Real Good Giveaway did not contact me so I did a re-draw. Jennifer C. and Chris, congratulations on winning gfJules™ Instant Gluten-Free Oats! Please email me at debi.v.smith@gmail.com with your mailing address by next week Wednesday, January 28th, 5pm EST.  Jennifer, I hope you and your daughter enjoy the oats. Chris, I hope you like the oats as much as you like Jules’ flour.

The first thing I made with oats while trying them out was this Pumpkin Maple Bacon Oatmeal. I had homemade pureed pumpkin in the refrigerator to make risotto, but I knew I had enough for a hot bowl of oatmeal. And if you’ve followed me for awhile, you know how much I like the pumpkin maple bacon combination. Plus, it’s been some time since my last pumpkin recipe.

Pumpkin Maple Bacon Oatmeal – serves 1-2 

1 cup water

1/2 cup gluten-free oats

1/4 cup pureed pumpkin

1 tablespoon pure maple syrup


cooked bacon

In a small saucepan, bring water to a boil. Add oats and stir occasionally. Once most of the water is absorbed, add pumpkin, salt, and maple syrup. Cook until the oatmeal reaches your desired consistency. Dish into a bowl and crumble at least one piece of bacon on top.

Gluten-Free Mac & Cheese

gf mac & cheeseI don’t make mac & cheese often. When I do, I forget to write the recipe down. This last time I made it, Chaz raved. I asked several times if he was serious because I wanted to make sure he wasn’t just appeasing me. To make his point, he went for seconds. Something we rarely do these days.

So here you go readers, a Chaz approved gluten-free mac & cheese. If you want to make it dairy-free, your favorite milk, fat, and meltable “cheese” should work. Also, I’ve made it using the Chedda Fondue from The Ultimate Uncheese Cookbook. Just use the Chedda Fondue in place of the béchamel cheese sauce.

Gluten-Free Mac & Cheese – serves 6-8

12 ounces gluten-free pasta (I used Tinkyada brand)

6 cups water


2 tablespoons butter

2 tablespoons rice flour or gf all-purpose flour

1 1/2 cup milk

3 cups cheddar cheese, shredded or cut into small chunks.

Preheat oven t0 350º.  In a large pot, bring your water to a boil. Add about a tablespoon of salt, enough to make it almost like sea water. Add the pasta and cook 2 minutes under the package directions, stirring occasionally to keep it from clumping. In a large saucepan, melt the butter on medium heat.  Add the flour when the butter is completely melted and stir together, cook for 2 minutes. Turn the heat to low and slowly whisk in your milk. Let it simmer for about 2-3 minutes then add your cheese, stirring frequently to help the cheese melt. Once your pasta is done, drain it and set aside. Once the cheese is completely melted, keep stirring until the sauce is thick. Remove the sauce from the heat and add the pasta, stirring to coat it in the sauce evenly. Transfer to a casserole or baking dish. Place the dish in the oven and bake for 20-30 minutes.