Thursday, July 26, 2012

Breakfast casserole

Hi everyone!! :) 

Lately, every time I pass by the blueberries and raspberries at the grocery store they scream... "TAKE ME!!" ....So, I finally gave in and bought the little boogers. I typically don't consume too many whole fruits but I figured I'd splurge and bake something fresh and fun before summer winds down! I searched for a delicious, yet still forgiving recipe and found one that I'm sharing with you today!! 
Enjoy xoxo 

Total Time: 45 minutes
Serves: 6

2 cups gluten-free rolled oats
1/3 cup Stevia
1 teaspoon cinnamon
1 cup shaved almonds
1 cup raspberries
1 cup blueberries
2 tablespoons Walden's caramel sauce
2 cups Soy Slender Soy milk
1 large egg, 2 egg whites
1 ripe banana, sliced

Preheat your oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray.

In a large bowl, mix together the oats, cinnamon, Stevia, half the almonds, half the raspberries and half the blueberries (Save the other half of the berries and almonds for the top of the oatmeal).

In another large bowl, whisk together the Soy milk and egg/egg whites. 

Add the oat mixture to the sprayed baking dish. Arrange the other half of the raspberries, blueberries and almonds. Add the banana slices to the top!

The recipe that inspired my version had chocolate chips, so I decided to swap out the chocolate chips for 2 tablespoons worth of Walden's Caramel drizzle on top of the casserole! 

Then pour the Soy milk/egg mixture over everything. Gently shake the baking dish to help the mixture settle and seep through the casserole.

Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. 

And voilà...

(PS this would be a great little PRE-workout snack!) 

God Bless & Stay Tuned...
xoxo Britaña
(this was at Summer Fest this past weekend! Route 66 goes straight through Albuquerque! So cool. I love New Mexico!)  :)

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