Tuesday, February 26, 2013

Tasty Tuesday: Berry Oatmeal Casserole Breakfast

This is my favorite breakfast right now.  It's pretty easy to throw together, and it tastes great re-heated. I got the original recipe here.

Of course, I have tweaked to it my liking;  I have been using blueberries and strawberries, and I added a few more chocolate chips and a little more brown sugar, just to make it that much better - although less healthy, I'm sure.  . .
I also just use regular oats because Gluten free stuff is next to impossible to find on the island I live on in Indonesia.  I also just throw all the dry ingredients in together; I don't care so much about pretty as I care about it tasting good!

Hope you like it as much as my family does!

Gluten-Free Baked Oatmeal Casserole
Total Time: 50 minutes
Serves: 6

2 cups gluten-free rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup walnut pieces
1 cup raspberries {any berries work}
1/2 cup milk chocolate chips
2 cups milk
1 large egg
3 tablespoons butter, melted
1 tablespoon vanilla extract
1 ripe banana, peeled, 1/2-inch slices


Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet. 
In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal). 
In another large bowl, whisk together the milk, egg, butter and vanilla extract. 
Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. 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 and the milk mixture has sett.


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