Banana-Raspberry Breakfast Bake Casserole

Name: Banana-Raspberry Breakfast Bake Casserole
Yield: Makes 6–8 servings
Ingredients: Berries and maple syrup for serving; ¼ cup water; 1 teaspoon whole psyllium husk; ¼ teaspoon sea salt; 3 cups gluten-free old-fashioned rolled oats; ¾ cup sliced or chopped almonds; ¼ cup hemp seeds; 2 teaspoons baking powder; ¼ cup maple syrup; 2 medium, ripe bananas; 1 teaspoon pure vanilla extract; 2½ cups fresh or frozen raspberries; 1 teaspoon cinnamon; 2½–3 cups unsweetened almond milk or organic soy milk; Almond Butter Caramel, optional

Preparation info

Makes
6–8
servings

Difficulty
Medium

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

This easy oatmeal bake is my go-to brunch recipe! It’s creamy and cozy and is just divine with Almond Butter Caramel drizzled over the top! This is also great made ahead of time and reheated for a quick breakfast or even healthy dessert. For this recipe, I don’t line my casserole dish with parchment paper.

Ingredients

1 teaspoon whole psyllium husk
¼ cup water
3 cups

Breakfast
Vegan
Gluten-free

Method

Preparation

Position the oven rack in the middle of the oven and preheat to 350°F.
In a small bowl, mix the psyllium husk with ¼ cup of water and set a