Menu Plan

I have talked a lot about my struggles with breakfast lately, well this week I had a big break through. It may seem simple to many of you, but for me it was huge.

I realized this week that I can tolerate oatmeal. Oatmeal is one of the foods that you are told to stay away from on a gluten free diet. If you eat oats, you should eat gluten free oatmeal. Oats have a very high risk of contamination and if you are celiac or are very sensitive, you have to be very careful and only use gluten free oatmeal. The trouble with gluten free oats  is that they are really, really expensive.

After doing some reading and research, I realized that some people with just gluten intolerance, can tolerate regular oats. So, this week I decided to give regular old Quaker Oats a try.

Honestly, I was really worried how I would react. It has taken me over five months to try them because I did not want to take the chance. Well this week I ate a bunch of oats, and I did not have a reaction at all. This is big for me because there have been several times where I ate something that contained wheat without realizing it, and I instantly had issues. I was so relieved that I could tolerate oats. I know some people will disagree with me and say that I should avoid oats. I understand that, but since I am not celiac, I am going by how I feel when it comes to issues like this.

So, on the menu plan this week is several items that contain oatmeal.


southwestern eggs


lazy granola


baked oatmeal squares

smoothies and homemade granola bars


mexican rice and quesadillas

rice, meat, and veggies

slow cooked pepper steak

oven fries and salad


slow cooked stew

slow cooked fajitas


For more meal planning ideas see Menu Planning Mondays.

Lynn's Kitchen Adventures


  1. yea on the oatmeal!! that’s exciting.
    .-= SnoWhite´s last blog ..Menu Plan – March 14 =-.

  2. Yeah! I am so happy that you can eat oats. I am also gluten free and can tolerate oats. I have probably read the same articles about cross contamination, but I still use “Quaker” to avoid the astronomical prices of the others.

    Thank you for all of your hard work in maintaining your website. I love your blog and all the great recipes.

    • @Colleen, I am glad to hear that you can tolerate oats too. It seems like many people that are have just an intolerance can. It makes breakfast at least a little easier for me.

  3. Thanks for visiting my Monday Menu Plan. Your menu looks great, and I can’t wait to try your granola recipe.

  4. Yea! I’d say your oats news is very exciting and I’m not going to criticize you–it’s obvious that oats are safe for you and that’s a breakthrough. I am interested in your recipe for the baked oatmeal and granola bars. I have made baked oatmeal before, and it was good for a quick breakfast, but the recipe I used was only just OK so I haven’t made it again. I mostly used Splenda in baking back then so that’s probably the majority of the reason I didn’t love it.

    • @Veronica M., I have been trying to get a really good homemade granola bar for years. I finally found one that my whole family loves. I will post it soon. I have made baked oatmeal before, but I am trying a new recipe this week. I will post it if it turns well.

  5. It’s funny but I can’t eat Quaker Oats. Specifically. For some reason they make me sick. And I don’t like cereals in general. But I can’t eat eggs (which I love) all the time! So I tried other oatmeals – I CAN eat McCann’s and Bob’s Red Mill (at least the Scottish Oats, but probably the others too). So I don’t know what’s up with Quakers but if you get sick after eating them, try other brands as they might not even have the same effect (even those that AREN’T gluten-free). Also consider what you put in the oatmeal or serve with it – it might be milk (I’m lactose intolerant) or butter, or nuts or whatever else you might put in there, or it might be combining something with it, like coffee. Those of us with sensitivities have to keep trying different things!

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