Good morning! New recipe for you guys today – a gluten free & dairy free Oatmeal Breakfast Bake made with Almond Breeze & almond flour!
I’ve been getting more requests for gluten free friendly recipes lately, so I figured a gluten free breakfast bread/casserole would be something you all would enjoy. If you want to keep this recipe gluten free, make sure to get GF certified oats – they’re naturally gluten free but often contaminated in processing.
For this recipe, I decided to try out this fun new almond coconut milk from Almond Breeze – as the name indicates, it’s a mix of almond milk and coconut milk. Cool, huh? I bet it would be good in coffee, too…
The breakfast bake came out delicious – and the recipe is super quick and easy. Enjoy it!
Oatmeal Breakfast Bake (gluten & dairy free)
Makes 8 servings
This simple, nutritious recipe serves as a great breakfast or snack. Great for a group brunch, too! Enjoy plain or topped with yogurt or fresh fruit.
1 cup almond flour/meal, packed
2 cups oats (make sure they are GF certified if you need this recipe to stay GF)
1/3 cup ground flaxseed
1/3 cup sugar
2 Tbsp. cinnamon
1 tsp. baking powder
2 very ripe bananas, mashed
3 eggs, beaten
1 cup Almond Breeze almond coconut milk
1 tsp. vanilla extract
Preheat oven to 375.
1) In a large bowl, mix dry ingredients.
2) In a separate bowl, mash bananas. Beat in eggs with bananas, then add almond coconut milk and vanilla extract and mix. Add wet ingredients to dry, stirring gently until mixed.
3) Coat a baking dish (mine is 9×13 and about 1 inch deep) with cooking spray; pour in batter.
4) Bake for 20 minutes; fork check to test doneness. Serve warm.
Nutrition Facts when divided into 8 servings: 295 kcals, 13.6 g fat (1.8g saturated, 2.4g polyunsaturated, 1.7g monounsaturated), 100g sodium, 36g carbs, 7g fiber, 14g sugar, 10g protein
I tried a piece immediately, obviously, and the bread is chewy and moist with great flavor. I’m happy to have this on hand to enjoy the rest of the week! Matt and I both had some for breakfast this morning – his with coffee, mine with Greek yogurt!