Clean Oatmeal Casserole

I’ve been on my own food journey of late, partly to combat the effects of some pounds that staged a coup d’état, which in turn has led me down new paths concerning calories. I’ve been counting them, rather than creating them and I apologize in advance for my brief hiatus in the blogging world. In my travels, I’ve just so happened to come across a miraculous game changer named coconut milk. I know I’m late to the party on this one, but bear with me. Coconut milk just so happens to be the new boyfriend after a long, and arduous divorce with regular milk and I’m in love. Him and I cook together, we have a variety of cereal together, and he has changed my life. Cereal before him was dead to me, because I couldn’t stomach the alternate milk; namely soy and almond.  I am now a bona-fide  cereal aficionado and I eat some form of it for breakfast now just about every morning.

Enter oatmeal. I know all about the benefits of oatmeal and as a runner, it is the favored fuel to keep a stomach full and energized on those long runs. It packs a nutritious punch, has a crap load (no pun intended) of fiber, and lowers cholesterol. What’s not to love? I’ll tell you what what’s not to love! The mushy, gloppy texture of it, especially when you can’t even taste the actual oats. I’m so not a fan of that and admittedly, it’s held me back. All these clever recipes on Pinterest to make ahead in a cute jar were lost because of the baby food factor.

I came across a recipe for a similar oatmeal casserole which was good, but it turned out mushy and it was too sweet with chocolate chips. I decided I needed a clean recipe that would still feature the oats, taste like wholesome oatmeal, but ditch the baby food mush because that’s how I roll. I used gluten-free rolled oats here, but I also included the steel-cut oats for a heartier texture. I happened to have a frozen bag of mixed berries in the freezer, but by all means, use fresh if you’ve got them! The applesauce in the topping doubles as a sweetener as well as a substitute for butter and of course, I used the new BF; coconut milk.  The result is a hearty, nutritious breakfast you can make ahead and actually taste the oats, plus it is tried and true fuel on a 12 mile run. Even better that it can be made on the weekend and ready to go during busy week mornings by nuking for a minute. Bonus and winning!


For the fruit:
2 bananas, sliced
16 oz. frozen berries, or fresh sliced strawberries, blueberries, blackberries
Lay the fruit in the bottom of a 9 X 13 pan.
Mix 2 eggs, 1 1/2 cup coconut milk (or any other milk) and 1 tsp, vanilla extract together and pour over top of fruit.
For the oatmeal:
1 cup steel-cut oats
2 cups gluten-free rolled oats
1 cup organic brown sugar
1 tablespoon cinnamon
1 cup unsweetened applesauce
Spread the oatmeal mixture over the fruit and bake at 350 for 45 minutes.


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Categories: Meals


Diligent seeker of health and nutrition, Paleo follower, and creative culinary practicer...


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