Going gluten-free has really messed up my breakfast routine… All I ever used to eat for breakfast was cereal topped with berries, Greek yogurt, and chia seeds. It was a healthy breakfast but now I can’t eat the cereals I was eating before. I like eggs but really don’t want it every day so I am excited when I find a new breakfast option. And as a bonus, my boys liked it. They don’t typically like regular oatmeal. I think that next time I will add a couple of tablespoons of chia seeds to it. I will probably need to increase the liquids (probably additional almond milk or applesauce) as the chia seeds will soak up a lot of it. I will let you know how it turns out. As is though, this was a hit around these parts!!
Strawberry and Banana Baked Oatmeal
Recipe was adapted from something I saw on Facebook so I don’t have a reference for where the recipe originally came from.
2 c. g/f rolled oats
1/3 c. Sugar in the raw
1 1/2 c. Unsweetened almond milk
2 Tbsp. flaxseed meal
1 Tbsp. pure vanilla extract
1 tsp baking powder
1/2 tsp sea salt
1 Tbsp cinnamon
1/4 c plain Greek yogurt
1/2 c unsweetened apple sauce
In a large bowl, combine the dry ingredients. In a smaller bowl, combine the wet ingredients. (Do not include the strawberries and bananas yet.)
Preheat the over to 375 degrees. Prepare a 8 in. circlular pan by greasing with coconut oil.
Combine the wet and dry ingredients.
In the bottom of the pan, spread a layer of thinly sliced bananas. Pour oat mixture over the bananas. Top with remaining banana and thinly sliced strawberries.
Bake for 45-50 minutes or until a knife inserted in the center comes out clean.
Slice like a pie and serve hot.
Food for Thought: I think this would easily freeze. I plan to try it the next time I make it. I will probably make two and freeze one before baking so that it is ready to pull out and cook up. I will let you know how works when I try it!