Blueberry Breakfast Casserole {vegan & gluten-free}

Step 1

Place ½ tbsp. coconut oil in a 9x12 baking dish and use a paper towel to coat the bottom and sides of the dish.

Step 2

Add almond milk, chia seeds, banana, lemon juice, maple syrup, vanilla and cinnamon to a high-speed blender.

Step 3

Begin blending on low and turn up to highest speed and blend for about 40 seconds or until mixture is smooth and creamy. (You may need to scrape the sides at least once if chia seeds stick.)

Step 4

Place half of the sliced bread in the greased 9x12 baking dish and sprinkle with half of the blueberries. Repeat with remaining bread and blueberries.

Step 5

Slowly pour mixture from blender over the ingredients in the baking dish. Move the pitcher as you pour to distribute the mixture evenly.

Step 6

Cover baking dish and place in the refrigerator overnight.

Step 7

In the morning, preheat oven to 350 degrees F.

Step 8

Bake uncovered for 30 to 40 minutes or until top begins to brown and mixture appears set.

Step 9

Cool for about 5 minutes before serving.