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Breakfast, to some is the most important meal of the day. This delicious recipe can be made ahead of time on Sunday evening and micro-waved for rest of the week for a quick breakfast. This refined sugar free casserole is made with gluten-free oats, strawberries, banana slices, walnuts, and a little bit of chocolate. If you don’t have any fresh strawberries on hand, then try it with fresh blueberries or raspberries. Serve as is or top it with milk, if desired.

2 cups gluten-free oats
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 cup walnut pieces
1/3 cup dairy free chocolate chips
1 cup strawberries, sliced
1 banana, peeled and sliced
1/3 cup date paste
2 cups sugar free almond milk or coconut milk
1 large egg
2 tsp vanilla extract
1 tablespoon grated orange zest
1 tbsp butter or coconut oil

Preheat oven to 375 degrees F. Spray an 8×8-inch glass baking dish with nonstick cooking spray; set aside.

In a large bowl, combine the oats, salt, cinnamon, baking powder, half of the walnuts, half of chocolate chips and half of the strawberries. Arrange the remaining strawberries, walnuts and chocolate on top of the oats. Then, scatter the banana slices and set aside.

In a small bowl, whisk together the date paste, milk, egg, vanilla, orange zest, and butter. Pour over oat mixture. Gently shake the baking dish to evenly distribute the milk mixture throughout the oats.

Bake about 35 to 40 minutes, or until it’s golden brown. Remove from the oven and serve warm with milk, if desired.

Makes 6 servings