1/4 c coconut or canola oil (If using coconut oil, make sure it is melted before measuring)
3/4 c applesauce
1 c brown sugar
4 eggs (substitute Ener-G Egg replacer -or- 4 T flax meal, whisked with 3/4 c warm water and let set about 10 minutes)
3 1/3 c gluten free oats
4 t baking powder
1 t salt
2 c milk (or rice milk)
Frozen blueberries (however many you like, I use around 1 - 1 1/2 c of the Trader Joes Wild Blueberries, they are little)
Optional Toppings: warm milk & cinnamon sugar
Mix together the oil, sugar & egg substitute. Add the oats, baking powder, salt and milk. Stir to combine. Place bowl in the refrigerator and let sit overnight. In the morning, preheat the oven to 350 degrees. Add the frozen blueberries, stir well and pour into a greased 9 x 13 pan. Bake uncovered for 30 minutes at 350 degrees.
Thanks to Gluten Free Fridays for letting me share this yummy breakfast with your readers!