This recipe was featured in one of Dr. McDougall's newsletters. I'll give credit to his wife, Mary, who creates so many of the delicious meals featured in his books and newsletters. I prepared this for one of our gatherings, and everyone raved. It's great when you have overnight company. Prepare the night before and bake for 15 minutes in the morning. Easy and healthy!
1 cup rolled oats
1 cup either soy or almond non-dairy milk (plain, unsweetened)
1 cup water
2 T maple syrup or agave nectar
1/4 cup chopped walnuts (optional)
1/4 cup dried cranberries, currants or dried apricots (I also add some raisins)
1/2 box of your favorite oil-free, healthy, whole grain cereal, crushed (I like to use one of the Ezekiel grain cereals)
3 ripe bananas
1 cup crushed pineapple
1 tsp cinnamon
1/2 cup orange juice or apple juice
1/2 cup blueberries
Combine all the oatmeal ingredients in a sauce pot and simmer, on low heat, until done, about 6 minutes. Pour into a casserole dish and top with crushed cereal. Cover and refrigerate until morning.
Preheat oven to 350. Bake for 15 minutes, until cereal is just starting to turn brown.
Make the sauce while oatmeal is baking. Combine all sauce ingredients in blender and process until smooth. Serve the sauce over individual servings of oatmeal.