Oatmeal Breakfast Casserole with Blueberries, Maple & Almonds
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 5 people
Oatmeal Breakfast Casserole with Blueberries, Maple & Almonds is packed with flavour and nutrition. This can easily be made gluten and dairy free too.
- 2 cups old fashioned rolled oats
- 1 cup sliced almonds
- 1 1/2 cups blueberries (fresh or frozen) (if using frozen, partially thaw)
- 2 cups milk (regular or non dairy)
- 1/2 cup maple sugar
- additional berries (for garnish)
- 1/4 cup sliced almonds
- 1/4 cup maple sugar
Preheat oven to 350º F.
Spray and 8x8 inch baking dish with cooking spray.
In a large bowl, combine all ingredients (except toppings) and mix well.
Pour into prepared baking dish.
Sprinkle on the toppings.
Bake for 35-40 minutes.
Remove from oven and let rest for 10 minutes.
Cut into squares. Place into serving bowl.
(optional) Serve with additional milk and fresh berries.
You can easily replace the oats with gluten free oats, and the milk with non dairy options. Sweeten with maple syrup or honey instead of the maple sugar.
This is perfect made on the weekend for brunch. Leftovers are great for easy, healthy breakfast throughout the week.
Frozen berries can be used in place of fresh berries.
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