Cape May Breakfast Recipes - Vegetarian, Gluten & Dairy Free

You may be thinking, when a recipe starts with healthy, gluten-free, dairy-free, vegetarian...'Is it also taste-free?" Trust us, this one is a crowd pleaser - not only with our guests who have special dietary restrictions, but with anyone who is looking for something delicious, healthy and an alternative to the usual french toast, pancake or egg dishes.

Pineapple Coconut Baked Oatmeal Bake (dairy, gluten free, and vegetarian)

Preheat oven to 350 degrees.

• 2 ½ cups old fashioned gluten-free oats (uncooked)

• 1 tsp baking powder

• Pinch of salt

• 12 oz of pineapple juice

• 2 cups full of small diced fresh pineapple

• ½ cup sweetened shredded coconut

• 2 tsp vanilla extract

• 2 large eggs

In a large bowl, stir together first 6 ingredients. Lightly beat eggs and vanilla extract together and add to the pineapple oatmeal mixture, stir until evenly coated and moist.

Line an 8x11 dish with parchment paper. Pour pineapple-oatmeal mixture into the dish. Spread mixture evenly in dish, press down especially around the edges.

Bake for 35-40 minutes or until cooked through and the edges begin to brown. Let it cool in pan for 5-8 minutes before serving.

Cut into squares and serve with either yogurt, cream (substitute sweetened coconut milk for non-dairy), maple syrup or honey. Garnish with sweetened shredded coconut and/or pineapple pieces.