Description
A convenient overnight casserole that combines waffles and blueberries for a delicious breakfast that bakes in the morning.
Ingredients
- 2 cups Pancake and Waffle Mix
- 1/2 cup Melted Coconut Oil
- 11 large Eggs
- 1 cup Water
- 1 cup Almond Milk
- 1/2 cup Maple Syrup
- 1 tablespoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Salt
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1 teaspoon Ground Cinnamon
- 1/2 cup Melted Butter or Vegan Butter
- 1 cup All-Purpose Flour
- 1 cup Blueberries (fresh or frozen)
Instructions
- In a large bowl, whisk together the eggs, melted coconut oil, almond milk, water, maple syrup, vanilla extract, and salt.
- In another bowl, mix the pancake and waffle mix, all-purpose flour, granulated sugar, brown sugar, ground cinnamon, and additional salt.
- Gradually combine the dry ingredients into the wet ingredients, stirring until just mixed.
- Fold in fresh or frozen blueberries gently.
- Grease a baking dish and pour the batter into it. Cover the dish with plastic wrap and refrigerate overnight.
- In the morning, preheat the oven to 350°F (175°C). Remove the plastic wrap and bake the casserole for 40-45 minutes, until golden and cooked through.
Notes
Let the casserole cool a little after baking to set up, making it easier to slice. Customize with different fruits or nuts if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American