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An easy oatmeal breakfast that’s perfect for brunch.
Preheat oven to 375 F. Spray a baking dish (7×11, 9×13 or whatever you’ve got—just watch baking times if it’s bigger) with non-stick spray.
In a large bowl, mix together the dry ingredients (oats through salt), the almonds, half the raspberries and half the coconut. In another bowl, mix the milk, egg, butter and vanilla. Set aside.
Spread the oats mixture out in the baking dish. Top with the other half of the raspberries and coconut, then put the banana slices on top. Pour your milk mixture evenly over the oats and let it sink down. Bake for 40 minutes or until slightly brown around the edges.
Inspired by Urban Nester’s recipe for Gluten-free Baked Oatmeal Casserole.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!