Oatmeal Casserole

These days if I don’t prep my breakfast ahead of time…there is no breakfast for me. Hanley is up and at it first thing in the morning which means I need to be. Having something to grab to eat while entertaining him allows me to start my day off right – with the most important meal of the day!  This has been so delicious lately.

Ingredients: FullSizeRender (4)
1/4 cup melted coconut oil
2 cups rolled oats (GF recommended)
3/4 cups sliced or chopped toasted almonds
1/3 cup dried cranberries (can experiment with other dried fruits, too!)
2-3 tablespoons shredded coconut
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
1 3/4 cups milk of your choice (I make this with almond or hemp milk)
2 large eggs, beaten
1/3 cup maple syrup
2 teaspoons vanilla extract
sprinkle of cardamom
Optional ingredients:
1 tablespoon chia seeds (ground flax seeds if using for lactation)
2 tablespoons collagen powder
2 tablespoons brewers yeast (especially if using for lactation)

Heat oven to 350 degrees.
Combine the oats, almonds, cranberries, shredded coconut, cinnamon, salt, (and chia seeds, collagen and brewers yeast if using) into large bowl. Stir in melted coconut oil, milk, eggs, maple syrup, and vanilla. Mix well then spread evenly into baking dish. Or, if you’re little one is 1 year or older you can plop into a greased mini-muffin tin for tiny portions. Sprinkle with cardamom.
Bake until golden and center is firm – about 45-55 minutes in a baking dish, about 30-35 minutes if baking muffins.
Serve warm with a dollop of yogurt  or kefir. My favorite is spreading butter with a bit of fruit preserves on top!
Leftovers will keep in the fridge for a good few days.

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