Spicy Autumn Breakfast Bake
Supplies
- 1½-quart casserole dish
Ingredients
- 2 large pasture-raised organic eggs
- 1½ cups leftover organic gluten-free sprouted quick oats, tricolored quinoa, or brown rice
- 1 13.5-ounce can organic full-fat unsweetened coconut milk
- 1½ cups organic unsweetened almond OR coconut milk beverage
- 1 teaspoon organic pure vanilla extract OR Homemade Vanilla Extract
- ¼ cup organic coconut sugar OR Christmas Cookie Blend OR 3 dropperfuls plain liquid stevia
- ½ cup organic unsweetened raisins OR currants
- ¼ teaspoon pink Himalayan salt OR sea salt, ground
- ½ tablespoon organic pumpkin pie spice powder OR Homemade Pumpkin Pie Spice Powder
- 1 drop cinnamon essential oil
- 1 drop ginger essential oil
- 1 drop clove essential oil
- 1 drop nutmeg essential oil**
Instructions
- Preheat the oven to 325°F. In an ungreased 1½ quart casserole dish, beat the eggs until fluffy. Stir in the leftover oats, coconut milk, almond milk, vanilla, coconut sugar, raisins, salt, pumpkin pie spice, and the essential oils, mixing well. Bake uncovered for 50-60 minutes, stirring every 15 minutes until most of the liquid is absorbed. Remove from the oven.
- Stir well and let the porridge stand for at least 15 minutes. The more time it has to settle and cool, the more the liquid will be absorbed. (For ultimate creamy goodness, place it in the refrigerator overnight.) Serve cold or reheat in a 325°F oven for 15-30 minutes.
Notes
*Pumpkin pie spice is a blend of cinnamon, nutmeg, allspice, cloves, and ginger. You can usually find it in well-stocked stores. We also have an easy recipe you can follow to make your own!
**You can also use equal parts of our Immune-Boosting Blend. To make the Immune-Boosting Essential Oil Blend: Add 10 drops each of cinnamon bark, clove, eucalyptus, lemon, orange, and rosemary EO to a 5ml glass bottle. Shake gently to mix. Use this blend in your lattes, diffusers, and cleaning products as directed.