Gluten Free Breakfast Cassarole
By Kathleen Pedersen
Gluten Free Breakfast Casserole
2 cups Bob’s Red Mill Gluten Free Whole Grain Rolled Oats
4 cups milk ( 1%, 2% or whole milk, your choice)
1 / 2 cup brown sugar
2 Tablespoons butter
1 / 2 teaspoon salt
1 Tablespoon ground cinnamon
1 chopped apple (approx. 2 cups) – DO NOT PEEL – Braeburn works well, Golden Delicious or Granny Smith also fine
1 cup golden raisins (preferred, but dark can substitute), or currants (tiny, dried, sweet Zante grapes)
1 cup chopped walnuts
Pre-heat oven to 350 degrees F.
In a saucepan over the stove or in a microwave-safe bowl in the microwave, heat the milk, brown sugar, butter, salt and cinnamon until it gently boils. Add the oats, apple, raisins and walnuts. Transfer the entire mixture to a buttered oven-safe casserole dish, and bake uncovered in the oven for approximately 30 minutes, until not soupy any more but not dried out, either.
Serve each serving as is, or with a few ounces of milk if you prefer. Raw sugar lightly sprinkled on top is optional.