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Breakfast Oatmeal Pie (with pumpkin) – this dish can be assembled ahead of time, refrigerated over night, and baked in the oven the next morning

Coconut Baked Oatmeal - 2 cups rolled oats ⅓ cup Florida Crystals (organic sugar) 1½ teaspoon aluminum free baking powder ½ teaspoon sea salt 2 cups PureCoconut Milk (Silk) 1 egg 3 Tablespoons Coconut oil 2 cups fresh berries ( raspberries, strawberries, blueberries) 2 Tablespoons coconut flakes, toasted

Baked Oatmeal Casserole... bake at night, eat breakfast for the week

favorite breakfast: Baked Oatmeal. [Made this up ahead of time...added blueberries...we ate on it all week- it was awesome.]

My other food addiction, second only to chocolate; oatmeal. I see these hiking with me on a trail this weekend. Though my version will include chocolate, cranberries, nuts, toasted coconut and pumpkin seeds,and oh, swap canned pumpkin for the butter.

Baked Pumpkin Oatmeal: 1 cup steel cut oats 6 tbsp. unsalted butter, divided 4 cups very hot water 2 medium bananas, sliced ½ cup plus 2 tbsp. brown sugar, lightly packed, divided 2¼ tsp. ground cinnamon, divided 3 cups old-fashioned oats ¼ cup maple syrup 1 tsp. salt ¼ tsp. ground nutmeg Dash ground cloves ½ cup pumpkin puree ½ cup milk 2 tsp. vanilla extract

Gluten-Free Baked Oatmeal Casserole Total Time: 50 minutes Serves: 6 Ingredients 2 cups gluten-free rolled oats 1/3 cup brown sugar 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup walnut pieces 1 cup raspberries {any berries work} 1/2 cup milk chocolate chips 2 cups milk 1 large egg 3 tablespoons butter, melted 1 tablespoon vanilla extract 1 ripe banana, peeled, 1/2-inch slices