2Tablespoonstapioca flouror 2 Tablespoons flour or 1 Tablespoon cornstarch
Topping:
¾cupoatmeal
¾cupwhite whole wheat flour
½cupbrown sugar
1teaspooncinnamon
½cupbutter
Instructions
Mix filling ingredients and spread out into 8 inch square (or similar) baking dish.
In separate bowl, mix together topping ingredients. (I use my fingers.) Sprinkle topping evenly over filling.
Bake at 375 F until filling is bubbly on the edges and topping is crisp, about 30-40 minutes. Watch for the topping getting too brown and loosely cover with aluminum foil if needed.
Let rest until cool enough to eat and serve warm or cold. Cover and refrigerate leftovers.
Notes
To make this gluten free, I have had success making the topping with almond flour instead of the wheat flour and reducing the butter by 2 Tablespoons (due to the extra oil in the almond flour). You would also need to be sure your oatmeal is gluten free and that you thicken with tapioca or cornstarch rather than flour.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.