Fall Breakfast Bake

Preheat the oven to 350 degrees and grease a 11x14 baking dish with earth balance. In a bowl, mix together the bottom dough ingredients. It should have the consistency of pancake batter. Spread it out in the baking dish and use a spatula to make it even and completely across the bottom. In a clean bowl, mix together the fruit middle ingredient until the fruit is coated in the sweeteners. Once thoroughly coated, even distribute over the batter in the pan. It will sink right down into the batter, which is what you want since as it bakes the crust will rise a bit and up and around the fruit (yum).

The granola top is made my mixing all the ingredients and then sprinkling it down over the top with your fingers. Press it down lightly, but not to hard. Put in the oven and bake for 40-45 minutes, until the fruit is bubbly and the bottom crust is cooked. You will be able to see some golden edges of the crust. Because of the liquid in the fruit, which produces the most amazing fruity syrup through the dish, the bottom won’t get crisp, but it will get a good pancake consistency. The top will come out like granola and adds a good crunch. Basically, once it cools, you will be able to cut it into slices which are delicate but not falling apart. That is, if there is any left by the time it cools. It is amazing straight out of the oven (ok wait a few minutes so you don’t burn yourself).

I would imagine that it would be complimented nicely by a good greek yogurt. This could also be a healthy dessert idea. I helped myself to a hearty satisfying portion, to go with another cup of coffee. This breakfast is a bit different, but it is an awesome change from the norm and perfect for sunday brunchy bite.