I came across this recipe on Pinterest yesterday. It fit my new criteria of being gluten-free. I was able to adapt it to also be dairy-free as well, plus a few other tweaks based on what I had on hand, with great results. It was so yummy! I made it last night and then re-heated for breakfast. It was hard not to just eat it last night, because it smelled fantastic when I took it out of the oven last night. And this morning, it tasted fantastic too! YUM!! And I’m looking forward to eating it again tomorrow!
2 cups rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup pecan pieces
1 cup blueberries
2 cups rice milk
1 large egg
4 1/2 tablespoons ground flaxseed
1 1/2 tablespoons coconut oil
1 tablespoon vanilla extract
1 ripe banana, peeled, 1/2-inch slices
Preheat oven to 375°F and generously spray the inside of a 9 by 9 inch baking dish with cooking spray and place on a baking sheet.
In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the pecans, half the berries, and flaxseed. (Save the other half of berries and pecans for the top of the oatmeal).
In another large bowl, whisk together the milk, egg, coconut oil and vanilla extract.
Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts 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.
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.