Hello, neighbors! So, I got THIS recipe from a friend recently, and decided to tweak it just a little. It's intended to be a breakfast dish but with the chocolate and fruit I thought we'd try it for dessert. It's surprisingly and pleasantly cake-like in the center, and the blend of nutty oats & pecans, brown sugar, chocolate, sweet bananas and tart berries make for just the right flavor balance. I recommend eating it warm out of the oven. This one's a keeper for sure, and I can't wait to try in on a cool Sunday morning sometime in the coming months! And remember, this recipe is gluten-free and also quite yummy! Enjoy. Until next time...OATMEAL-FRUIT CASSEROLE (Gluten Free)
2 cups gluten-free rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup chopped pecans, divided
1/2 cup mini semi-sweet chocolate chips, divided
3/4 cup raspberries, blackberries or blueberries
1 ripe banana, peeled and sliced
2 cups almond milk or coconut milk
1 large egg
3 tablespoons butter, melted
1 teaspoon vanilla extract
Preheat oven to 375°F and generously spray the inside of a 9-inch square baking dish with non-stick spray.
In a large bowl, mix together the oats, brown sugar, baking powder, cinnamon, salt, half of the pecans, and half of the chocolate chips. Spread this mixture into the prepared pan.
In another large bowl, whisk together the milk, egg, butter and vanilla extract. Pour the milk mixture evenly over the oat mixture. Gently shake the baking dish to help the milk mixture go throughout the oats. Top with berries and banana slices, then sprinkle with remaining pecans and chocolate chips.
Bake for approximately 30 minutes or until center is set and edges are golden, Serve warm. Cover and refrigerate any left-overs.
