Baked Oatmeal Breakfast Casserole
What You’ll Need:
2 cups oats
*We prefer steel cut, as they provide more nutrients, but you can also use basic rolled oats or gluten-free oats
1/4 cup maple syrup or your favorite sweetener
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup chopped walnuts
1 cup strawberries (or other favorite berries)
1/2 cup dark chocolate chips (at least 60% cocoa)
2 cups coconut, or almond milk
1 egg = 1 1/2 tsp dry Egg Replacer plus 2 tbsp water or 1 tablespoon of ground flax seeds and 3 tablespoons of water
3 tablespoons applesauce
1 tablespoon vanilla extract
1 banana, sliced
Preheat oven to 375° F
In a large bowl, mix together the oats, agave nectar, baking powder, cinnamon, salt, half the walnuts, half the berries and half the chocolate.
In another large bowl, whisk together the milk, egg, applesauce and vanilla extract.
Add the oat mixture to a 10.5″ x 7″ baking dish. Arrange the remaining strawberries, walnuts, bananas and chocolate chips on top.
Pour the egg and milk mixture on top. Gently shake the baking dish to help the milk mixture go throughout the oats.
Bake 35 to 40 minutes or until the top is nicely golden brown.
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