The idea for this oatmeal breakfast casserole was shared with me by my daughter-in-law. She had tried several variations and gave me a sample when I stopped by one afternoon. I enjoy oatmeal for breakfast, but get tired of the usual way of preparing it. I thought I would give this recipe a whirl.
With a few adaptations, for my personal preferences, this is the recipe I created. I generally prefer less refined sugars and more fruit. I am a fan of a more custardy texture and I love nuts and spices. Feel free to adapt it to your liking and then tell us what you did.
(Recipe is coming...Read More)
Oatmeal Breakfast Casserole
2 large eggs, beaten lightly
2 cups coconut (or almond) milk
2 - 4 Tbsp molasses or honey
1/4 cup coconut oil, in liquid form
1 tsp cinnamon powder, or 1 drop Young Living Vitality Cinnamon Bark essential oil
1/2 tsp nutmeg powder, or 1 drop Young Living Nutmeg essential oil
1/2 tsp sea salt
1 & 1/2 cups organic old fashioned oats
1/4 cup dried fruit (currants, raisins, cherries, apricots, or wolfberries)
1/4 cup chopped walnuts or sliced almonds
Mix together the first three ingredients just until blended. Add coconut oil and mix quickly so oil does not hardened into lumps. Add spices, oats, fruit and chopped nuts (if using sliced almonds, do not add yet). Mix until the ingredients seem uniform and pour into a 9 X 11 buttered glass baking dish. Cover and refrigerate overnight.
In the morning: Remove casserole from refrigerator. Preheat oven to 350 degrees. Stir casserole lightly to remix. If using sliced almonds, sprinkle on top. Put casserole in the oven and cook uncovered for 40-50 minutes or until casserole is set and top is golden brown. Serve warm with a bit of cream and additional pure maple syrup or brown sugar, if desired.
I find this recipe to be a great way to have a meal for many mouths or for many mornings. It reheats well and is yummy. I hope you find this to be a helpful addition to your breakfast offerings.