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Oatmeal Breakfast Casserole

Author : Ashley Madden
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 30 mins
Servings: 8
Course: Breakfast
5 from 2 votes
This oatmeal breakfast casserole is about the upgrade brunch!

Equipment

  • Casserole or Baking Dish

Ingredients
  

  • 3 cups large diced apple your favourite variety, about 2 large or 3 small apples
  • 2 tablespoons ground flaxseed
  • ¼ cup water
  • 3 cups old fashioned rolled oats - not instant or steel cut (gluten-free if needed)
  • 1 cup chopped walnuts or pecans
  • ½ cup raisins or sultanas
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons chia seeds
  • 3 tablespoons hemp seeds
  • ¼ teaspoon sea salt
  • cups unsweetened almond milk
  • ½ cup maple syrup
  • 1 tablespoon vanilla extract
  • 2 tablespoons coconut sugar (optional)

Instructions
 

  • Preheat the oven to 350°F.
  • Chop the apples and transfer to a large bowl of water with a squeeze of lemon (this prevents browning).
  • Make the flax eggs by mixing 2 tablespoons ground flaxseed with ¼ cup water in a small bowl. Set aside and let thicken for 5 minutes.
  • In a large bowl mix the rolled oats, nuts, raisins, baking powder, cinnamon, nutmeg, chia seeds, hemp seeds and salt.
  • In a bowl or glass measuring cup, mix together the almond milk, maple syrup, and vanilla. Stir in the thickened flax mixture.
  • Add the wet ingredients to the dry ingredients and mix well using a spatula.
  • Drain the apples well in a colander and stir into the oat mix. The mixture will seem loose, this is ok.
  • Transfer the mix to an 9x9 casserole dish (or similar size). Cover with tinfoil and bake for 50 minutes.
  • After 50 minutes remove the tinfoil, sprinkle the coconut sugar (if using) on top and continue to bake for another 20 minutes.
  • Remove from the oven and let sit for at least 10 minutes. Slice or spoon out and serve! Top with Almond Caramel from The Plant-Based Cookbook, nut butters, maple syrup, additional nuts and/or fresh berries.

Notes

If you want a firmer final product (I like mine with some ooey gooey-ness), reduce the almond milk to 3 cups.
To make this dish into a dessert, serve warm with your favourite ice cream (coconut, soy or almond ice creams will work nicely).
This freezes well too. Wait for it to cool, separate it into individual portions, and then place in a freezer-safe baggie or container.
Did you make this recipe? Tag @riseshinecook on Instagram or hashtag it #riseshinecook