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Tuesday, July 24, 2012

gluten-free baked oatmeal casserole

Found this amazing recipe on Pinterest yesterday morning.  I had not had breakfast yet so I made it.  I changed mine up a bit from the original post.  I omitted the chocolate, but wait before you pass away from shock, it really didn’t need it.  Mr. Miller and I had it again this morning and it is wonderful!  I simply put it in the fridge pre cut into six slices.  I took some out and heated it up and voilà instant oatmeal! 


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 blueberries {any berries work}
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 berries. (Save the other half of the berries and walnuts 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 berries and walnuts 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 set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.


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