Baked Oatmeal Breakfast Casserole

This recipe is adapted from one Nancy originally found as a Susan Elizabeth Phillips reader, fan, and member of website  http://susanelizabethphillips.com/.  One needs to be a member to see the actual recipes she includes.  This one is adapted from her very yummy Wind Lake Bed & Breakfast Baked Oatmeal recipe.  To make gluten-free, use gluten-free rolled oats.  To make Vegan use a Vegan substitute for the Egg Beaters - flaxseed meal and water or Egg Replacer.

INGREDIENTS

6 cups old fashioned rolled oats (gluten-free, if needed)

2 cups almond milk

1 container Egg Beaters (equivalent of 2 eggs)

2/3 cup brown sugar

1/4 cup unsweetened applesauce

1/4 cup extra virgin olive oil

4 tsp baking powder

1 tsp salt

1 tsp pure vanilla extract

3-5 small Gala (or similar) apples, cored and diced (can substitute other fruits, nuts, and seeds)

Ground cinnamon 

COOKING INSTRUCTIONS

Preheat oven to 350 degrees.

Combine all the ingredients except the cinnamon in a large bowl.  Mix well.

Place in a 13 x 9 inch baking pan coated with non-stick spray and spread evenly.  Sprinkle with cinnamon.

Bake until knife inserted in center comes out clean, about 30-40 minutes.  Serve with non-dairy milk.

Can be cut into servings and reheated or frozen.

Makes 18, 2 x 3 inch servings

Nutrition information:  per serving = 187.6 calories, 5.4 g fat, 0 mg cholesterol, 287.7 mg sodium, 34.4 g carbs, 3.6 g carbs, 5 g protein