When people find out that our family is gluten-free, dairy-free and predominately egg-free, the most common question I get asked is “What do you guys eat for breakfast?!”
Gluten, dairy and eggs are ubiquitous in our standard American breakfast. So it’s no wonder that going gluten-free and dairy-free can seem daunting to so many people.
I have to admit that initially it did take a little bit of extra thought in planning my family’s breakfast schedule.
But now I try to get creative and think outside the box. Sometimes, I will even serve dinner’s leftovers for breakfast. After all who made up the rule that says you can’t eat certain foods for breakfast?!
In other countries people eat all kinds of things for breakfast. In Italy, for example, it is not uncommon for people to eat lunch meat with their breakfast. And in Asian countries, rice is a breakfast staple. So I’ve learned to get creative and think outside of the box.
But that’s not what this recipe is about! This recipe was just me figuring out how to get creative with our beloved oatmeal.
Sometimes just changing the presentation can make something old seem new! So that’s what I’ve done here — I created a baked oatmeal and served it in a pie dish.
It was fun to pull out of the oven (not to mention how delicious it smells coming out) and have the boys think they were getting dessert for breakfast!
There are so many ways you can alter the flavor of this oatmeal. I’d love to hear what you tried. Let me know in the comments section how you changed it up! Enjoy!
Maple Pecan Cereal Pie
1/4 cup of rice milk
1/4 cup maple syrup
1/2 teaspoon vanilla extract
Preheat oven to 400°F. Bring 2 cups water to a boil. Stir in oats, cinnamon, and salt. Stir and simmer until tender about 10 minutes. Remove from heat, add flaxseed meal and combine well.
While the oats are cooking, line a 9-inch pie plate with 1 sliced banana. Reserve the second sliced banana for the topping.
Return to the oatmeal- stir in rice milk, maple syrup, and vanilla.
Spread this mixture into the banana-lined pie dish. Top with remaining sliced bananas and the pecans.
Bake uncovered until browned, 20-25 minutes. Let cool and solidify for 5-7 minutes. Slice and serve.
Save leftovers by covering the pie dish and storing in the fridge. To eat after it’s been stored in the fridge, slice a pie-shaped serving and heat in the microwave.
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