What's for breakfast? Cereal, toast, yogurt, a smoothie; well, sometimes I have oatmeal. On the weekend there is time to cook it but during the week I bring instant to work.
On of the early ones I tried which has stood my test of time is Gluten Freeda. I have tasted all of their flavors but I tend to favor the apple cinnamon. It is simple to prepare with some hot water and a few minutes. It has a good taste without being overly sweet. The texture is soft but with a bite or chew - the way that oatmeal should be.
A new one that I tried recently was Simpli. It was promising - an apicot flavor for the morning sounded good. Unfortunately, it fell flat. The texture was more simpler to a stage 1 baby food - completely mush. The apricot flavor left something to be desired. I removed this from the lineup of breakfast options.
Montana Monster Munchies Legacy Valley rolled oats are an option. They are sold on amazon but I found them in a GF shop in Southern California. I nice bowl of oats tastes like this. You can toast them first for a nuttier flavor. I toasted them and used them in a GF recipe for Girl Scout cookie Do-si-do's. My daughter and her girl scout friends loved them.
Who could forget Bob's Red Mill. For steel cut oats this is my go to bag. On a Sunday I'll cook the oats then mash in a banana and place fresh berries overtop. Then I melt some butter and mix with honey and pour overtop.
Hungry yet? Go eat,
The Un-Gluten Guy