A Side note: When purchasing oats, look for organic and steel cut oats Ingredients: 100% Oats In Australia under the Australian Food Standard Labelling laws they cannot be labelled as Gluten Free as they can often be exposed to wheat or other gluten containing grains, through shared crops planted in close proximity, which can introduce gluten into the crop, making them unfit for consumption for sufferers of celiac disease. Oats are inherently gluten-free,  and evidence shows that uncontaminated oats are well tolerated even by most people with coeliac disease (1).

Bottom Line: If you have coeliac disease and wish to consume oats as part of your gluten free diet, then do so under medical supervision to ensure appropriate review and safety.

This recipe makes a whole loaf, and will keep for 4-6 days. Loaf must be completely cooled before cling wrapped and stored in an airtight container. It’s not necessary to refrigerate, however if you live in a warm climate its best advised to.

 TIP: Because this loaf will keep, you may wish to make this ahead of time, perfect for a quick breakfast or morning tea!

This mixture will last up to 5 days in the fridge when stored in an airtight container, I like to double this batch, and divide the mixture among 250ml containers, so I have a quick and nutritious breakfast to grab when on the run!