Autumn is almost here and this enticing vegan breakfast casserole makes a nice change from a traditional bowl of oatmeal! Featuring fresh apples, dried cranberries, bananas, quick cooking rolled oats, and sunflower seeds, this “good morning” dish assembles in less than 20 minutes and then simply bakes in the oven.

BONUS: My Cranberry and Apple Breakfast Casserole makes a delicious dessert treat too! YUM!
“Quick cooking” rolled oats are simply rolled oats cut into slightly smaller pieces than the “old fashioned” variety, so that they cook faster. (If preferred, you may use the “old fashioned” variety of rolled oats in this recipe.)
Plus, this Cranberry and Apple Breakfast Casserole makes an excellent winter holiday casserole and it is easy to double, to feed a crowd. Give it a try!

1

ABOUT THE RECIPE:

Quick to assemble and delicious to eat, this tempting, vegan and gluten-free breakfast crisp will be quick to disappear. Bonus: This tasty treat makes a healthy dessert too, served with nondairy ice cream on the side!

Makes 4 to 6 servings

2

INGREDIENTS:

APPLE LAYER
4 medium apples, any variety, cored and sliced
½ cup sweetened dried cranberries
3 tablespoons maple syrup

TOPPING
1 very large ripe banana
¼ cup vegan buttery spread (see NOTE (1) for option)
¼ cup maple syrup, plus more for serving
¼ teaspoon salt
¼ cup roasted or raw sunflower seeds
1½ cups plus 3 tablespoons gluten-free, quick cooking rolled oats (see NOTE (2) for information)

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F.

Put all of the Apple Layer ingredients into a medium-sized bowl and stir with a large spoon to thoroughly combine. Transfer the apple mixture to a medium-sized casserole dish.

4

To make the Topping, put the banana, vegan buttery spread, maple syrup, and salt into a large bowl and mash using a potato masher or large fork until almost smooth. Add the oats and sunflower seeds and stir with a large spoon to combine.

5

Cover tightly and bake for 45 minutes. Uncover and bake for an additional 10 to 12 minutes or until the topping is golden and slightly crisp. Put the casserole dish on a wire rack and let it cool for at least 15 minutes before serving.

Store any leftover Cranberry-Apple Casserole tightly covered in the refrigerator for 2 to 3 days. It is delicious served cold!

NOTE 1: If preferred, you can use 1/4 cup of creamy tahini in place of the vegan buttery spread. If topping seems a bit dry after adding the tahini, mix an additional 1/4 to 1/2 mashed, ripe banana. Proceed with recipe as directed.

NOTE 2: If you are cooking gluten-free, be certain that the oats you purchase are certified to be gluten-free.

Ingredients

Directions

1

ABOUT THE RECIPE:

Quick to assemble and delicious to eat, this tempting, vegan and gluten-free breakfast crisp will be quick to disappear. Bonus: This tasty treat makes a healthy dessert too, served with nondairy ice cream on the side!

Makes 4 to 6 servings

2

INGREDIENTS:

APPLE LAYER
4 medium apples, any variety, cored and sliced
½ cup sweetened dried cranberries
3 tablespoons maple syrup

TOPPING
1 very large ripe banana
¼ cup vegan buttery spread (see NOTE (1) for option)
¼ cup maple syrup, plus more for serving
¼ teaspoon salt
¼ cup roasted or raw sunflower seeds
1½ cups plus 3 tablespoons gluten-free, quick cooking rolled oats (see NOTE (2) for information)

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F.

Put all of the Apple Layer ingredients into a medium-sized bowl and stir with a large spoon to thoroughly combine. Transfer the apple mixture to a medium-sized casserole dish.

4

To make the Topping, put the banana, vegan buttery spread, maple syrup, and salt into a large bowl and mash using a potato masher or large fork until almost smooth. Add the oats and sunflower seeds and stir with a large spoon to combine.

5

Cover tightly and bake for 45 minutes. Uncover and bake for an additional 10 to 12 minutes or until the topping is golden and slightly crisp. Put the casserole dish on a wire rack and let it cool for at least 15 minutes before serving.

Store any leftover Cranberry-Apple Casserole tightly covered in the refrigerator for 2 to 3 days. It is delicious served cold!

NOTE 1: If preferred, you can use 1/4 cup of creamy tahini in place of the vegan buttery spread. If topping seems a bit dry after adding the tahini, mix an additional 1/4 to 1/2 mashed, ripe banana. Proceed with recipe as directed.

NOTE 2: If you are cooking gluten-free, be certain that the oats you purchase are certified to be gluten-free.

Cranberry and Apple Breakfast Casserole
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