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Cranberry and Apple Breakfast Casserole



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



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

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)



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.


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.


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.