Brunch

Low Sodium, Gluten Free Baked Oatmeal Casserole is for Breakfast.

Low Sodium, Gluten Free Baked Oatmeal Casserole takes 15 minutes to prepare.

Low Sodium, Gluten Free Baked Oatmeal Casserole takes 35 minutes to cook.

Low Sodium, Gluten Free Baked Oatmeal Casserole makes 12 servings.

The ingredients for Low Sodium, Gluten Free Baked Oatmeal Casserole are:

Ingredients
2 cups gluten-free rolled oats
1/3 cup brown sugar
2 tsp Ener-G Foods Baking Powder Substitute
1 teaspoon cinnamon
1/2 cup blueberries
1/2 cup strawberries
3 Tbl milk chocolate chips
2 cups milk
1 large egg
3 tablespoons unslated butter, melted
1 tablespoon vanilla extract
1 ripe banana, peeled and sliced

Here is how you make Low Sodium, Gluten Free Baked Oatmeal Casserole:

Preheat over to 350 degrees In a large bowl, mix together the oats, sugar, baking powder, cinnamon, half the blueberries, half the strawberries and half the chocolate. (Save the other half of strawberries, blueberries and chocolate for the top of the oatmeal).In another large bowl, whisk together the milk, egg, butter and vanilla extract.Spoon the oat mixture into silicon muffin tins. Arrange the remaining strawberries, blueberries and chocolate on top. Add the banana slices to the top then spoon the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.Bake 30-35 minutes or until the top is nicely golden brown and the milk mixture has set. Serving Size: Makes approx 12 muffin cupsNumber of Servings: 12Recipe submitted by SparkPeople user KATIEKEISLER.

The nutritional information for Low Sodium, Gluten Free Baked Oatmeal Casserole is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 151.6

• Total Fat: 5.5 g
• Cholesterol: 24.0 mg
• Sodium: 30.0 mg
• Total Carbs: 22.1 g
• Dietary Fiber: 2.0 g
• Protein: 2.1 g

The dietary needs meet for Low Sodium, Gluten Free Baked Oatmeal Casserole is Gluten Free