Monday, June 9, 2014

2 cups gluten-free rolled oats  (I used Trader Joe’s, if you can’t find gluten-free, regular old-fashioned rolled oats are fine).
1/3 cup brown sugar + 1 tablespoon for top
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup raspberries (Any berries work).
1/3 cup blueberries
1/2 cup mini chocolate chips
2 cups milk (I used skim).
1 large egg
3 tablespoons butter, melted
2 tablespoons vanilla extract
1 ripe banana, peeled, 1/2-inch slices
1. Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet. If you do not have that size-baking dish, a 9 by 13 pan is fine, will be a bit thinner, but just as yummy.
2. In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the berries and half the chocolate. (Save the other half of berries and chocolate for the top of the oatmeal). In another large bowl, whisk together the milk, egg, butter, and vanilla extract.
3. Add the oat mixture to prepared baking dish. Arrange the remaining berries and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.
4. Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar. You can place brown sugar on top before baking or add when casserole is finished baking and broil for a couple of minutes.
5. After it has cooled, cover with plastic wrap and store in fridge. When ready for breakfast, heat in microwave for 1-3 minutes, or until warmed through.

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