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

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.