Description
An easy oatmeal breakfast that’s perfect for brunch.
Ingredients
- 2 cups Rolled Oats
- ⅓ cups Brown Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- ½ teaspoons Salt
- 1 cup Sliced Almonds
- 2 cups Raspberries
- 1 cup Coconut Flakes
- 2 cups Milk
- 1 Egg, Beaten
- 3 Tablespoons Butter, Melted
- 1 Tablespoon Vanilla
- 1 Ripe Banana, Peeled And Sliced
Preparation
Preheat oven to 375 F. Spray a baking dish (7×11, 9×13 or whatever you’ve got—just watch baking times if it’s bigger) with non-stick spray.
In a large bowl, mix together the dry ingredients (oats through salt), the almonds, half the raspberries and half the coconut. In another bowl, mix the milk, egg, butter and vanilla. Set aside.
Spread the oats mixture out in the baking dish. Top with the other half of the raspberries and coconut, then put the banana slices on top. Pour your milk mixture evenly over the oats and let it sink down. Bake for 40 minutes or until slightly brown around the edges.
Inspired by Urban Nester’s recipe for Gluten-free Baked Oatmeal Casserole.
