Good Friday morning all! I am so happy this morning! The temperature is below 60 and it's going to stay that way all day! Perfect baking weather! I am concerned, however, about hurricane Sandy that's supposed to plow into our eastern neighbors soon. If you're reading this from that area, I and many others are praying for you!
I found this recipe on Urban Nester's website. I tweaked it some, so if you don't like my version you can check hers out. This is SO good though. My entire family loves it. You can bake it up and eat on it for several days. You can eat it cold, room temperature, heated up - it's good any of those ways. I hope you enjoy it!
Fruit n' Oat Breakfast Casserole
Prep Time: 10 mins.
Bake Time: 30-40 mins.
2C. Rolled Oats
1/3C. Brown Sugar
1 t. Baking Powder
1 t. Cinnamon
1/2 t. Kosher Salt
1/2C. Strawberries (halved)
1/2C. Blueberries (fresh or frozen)
1/2C. Semi-Sweet Chocolate Chips
2C. Vanilla Almond Milk
3T. Butter (melted)
Preheat oven to 375 F.. Generously spray the inside of a casserole dish with cooking spray and place on a cookie sheet.
In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the strawberries, half the blueberries, and half the chocolate.
In another large bowl, whisk together the milk, egg, butter and vanilla.
Add the oat mixture to the prepared casserole dish. Arrange the remaining strawberries, blueberries, and chocolate on top.
Pour the milk mixture over everything. Gently shake the baking dish to evenly distribute the milk in the oats. If you like, sprinkle a little extra brown sugar over the top for a sweet, crusty top.
Bake 35-40 minutes or until the top is nicely browned and the milk mixture has set.
Store any leftovers in the refrigerator.