There is a new cookbook called “the whole smiths GOOD FOOD COOKBOOK” created by food blogger Michelle Smith, that is full of attractive healthy recipes that look quite appealing. This breakfast casserole can be made the day before and reheated, and can be adjusted to your taste by adding a bit more of the cinnamon and maple syrup, or substituting other fruit. It has 6 eggs, so the consistency is more like a bowl of creamy oatmeal than a cookie, and is beautiful served with more fresh fruit on the side.
1 tsp unsalted butter, ghee, or coconut oil at room temperature; plus 4 Tbs. melted
1 yellow peach, peeled, pitted, and thinly sliced
2 cups gluten free oats
1 tsp. ground cinnamon
1 tsp. baking powder
1/8 tsp. salt
6 large eggs, beaten
1 1/2 cups unsweetened almond milk
1/4 cup pure maple syrup
1 cup fresh blackberries
Preheat the oven to 375 degrees. Grease a 7 by 10-inch baking dish with one teaspoon room temperature butter. Line the bottom of the baking dish with the sliced peaches and set aside.
In a large bowl, stir together the oats, cinnamon, baking powder, and salt.
In a medium bowl, whisk together the eggs, almond milk, maple syrup, and melted butter until well combined. Add the egg mixture to the oat mixture and stir to combine.
Pour the batter over the peaches to coat as evenly as possible. Some of the peaches may float to the surface, but that’s okay! Evenly distribute the blackberries over the batter and bake for 35 minutes, until browned around the edges and the eggs are cooked through. Let rest for 10 minutes prior to serving. Slice to serve.
Serves 4 to 6.
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