Blueberry Oatmeal Breakfast Casserole with Maple & Almonds Recipe
Blueberry Oatmeal Breakfast Casserole with Maple & Almonds is packed with flavour and nutrition. Easily made gluten free and dairy free.
Ingredients
- 2 cups old fashioned rolled oats
- 1 cup sliced almonds
- 1 1/2 cups blueberries (fresh or frozen) (if using frozen, partially thaw)
- 2 cups milk (regular or non dairy)
- 1/2 cup maple sugar
- additional berries (for garnish)
- For topping:
- 1/4 cup sliced almonds
- 1/4 cup maple sugar
Directions
- Preheat oven to 350º F.
- Spray and 8x8 inch baking dish with cooking spray.
- In a large bowl, combine all ingredients (except toppings) and mix well.
- Pour into prepared baking dish.
- Sprinkle on the toppings.
- Bake for 35-40 minutes.
- Remove from oven and let rest for 10 minutes.
- Cut into squares. Place into serving bowl.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 4 servings | |
| Calories 420 | |
| Calories from Fat 107 | 25% |
| Total Fat 12.54g | 16% |
| Saturated Fat 3.19g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 55mg | 2% |
| Potassium 518mg | 15% |
| Total Carbs 67.89g | 18% |
| Dietary Fiber 6.8g | 23% |
| Sugars 35.44g | 24% |
| Protein 12.17g | 19% |
