Blueberry Breakfast Casserole {vegan & gluten-free}

Blueberry Breakfast Casserole - vegan and gluten-free recipe - features a mildly sweet taste with a pudding-like consistency under a crispy toasted top | VeggiePrimer.com

5 from 1 vote

Blueberry Breakfast Casserole {vegan & gluten-free}

This vegan and gluten-free recipe features a mildly sweet taste with a pudding-like consistency under a crispy toasted top.

Prep Time 8 15

Cook Time 40

Total Time 8 55

Servings

Ingredients

16 slices sprouted or gluten-free whole grain bread sliced into 1-2 inch pieces*
3 cups almond milk
⅓ cup chia seeds
1 banana medium, peeled and broken into chunks
½ lemon juiced
¼ cup maple syrup
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
1 cup frozen wild blueberries
½ Tbsp. coconut oil

Instructions

Place ½ tbsp. coconut oil in a 9x12 baking dish and use a paper towel to coat the bottom and sides of the dish.
Add almond milk, chia seeds, banana, lemon juice, maple syrup, vanilla and cinnamon to a high-speed blender.
Begin blending on low and turn up to highest speed and blend for about 40 seconds or until mixture is smooth and creamy. (You may need to scrape the sides at least once if chia seeds stick.)
Place half of the sliced bread in the greased 9x12 baking dish and sprinkle with half of the blueberries. Repeat with remaining bread and blueberries.
Slowly pour mixture from blender over the ingredients in the baking dish. Move the pitcher as you pour to distribute the mixture evenly.
Cover baking dish and place in the refrigerator overnight.
In the morning, preheat oven to 350 degrees F.
Bake uncovered for 30 to 40 minutes or until top begins to brown and mixture appears set.
Cool for about 5 minutes before serving.

Notes

*Gluten-free breads tend to be small. If you are using a larger sized bread, you may need to reduce the number of slices. Use enough bread to fill the baking dish in two layers.

Prep time includes the time it takes for the bread to soak up the liquid while it rests in the fridge overnight.

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition