On Easter morning we get to host my husband’s extended family for brunch. Typically, we serve an egg bake, hard boiled eggs, bacon, sausage, kuchen, caramel rolls and fresh fruit. This year I’m adding my Maple Oat White Chocolate Chip Scones (Gluten Free & Egg Free). Due to the severity of Anna’s allergy to egg, I wanted to try something different than egg bakes. The idea of doing any baking with eggs and then possibly not cleaning the utensils or pans well enough and putting her at risk of a reaction has really made me not want eggs in the house. I was rather stumped on what to make instead that would round out our menu. And then late last night it came to me…Baked Blueberry Oatmeal! It’s always a huge hit. It gets made the night before and then put in the oven in the morning. Easy and yummy! I wish I had a picture to show you. I could wait to post this until after I make it but then you would have to wait to try it. Next week, I’ll try to get a photo attached for you to see. But trust me on this one…it is G-O-O-D! Happy Easter everyone!
1/4 c coconut or canola oil (If using coconut oil, make sure it is melted before measuring)
3/4 c applesauce
1 c brown sugar
4 eggs (substitute Ener-G Egg replacer -or- 4 T flax meal, whisked with 3/4 c warm water and let set about 10 minutes)
3 1/3 c gluten free oats
4 t baking powder
1 t salt
2 c milk (or rice milk)
Frozen blueberries (however many you like, I use around 1 – 1 1/2 c of the Trader Joes Wild Blueberries, they are little)
Optional Toppings: warm milk & cinnamon sugar
Mix together the oil, sugar & egg substitute. Add the oats, baking powder, salt and milk. Stir to combine. Place bowl in the refrigerator and let sit overnight. In the morning, preheat the oven to 350 degrees. Add the frozen blueberries, stir well and pour into a greased 9 x 13 pan. Bake uncovered for 30 minutes at 350 degrees.
Thanks to Gluten Free Fridays for letting me share this yummy breakfast with your readers!