Overnight Blueberry Waffle Casserole
Prep breakfast in advance with this overnight waffle casserole! It's layered with thick waffles, fresh blueberries and covered in cinnamon crumble.
Servings: 12 servings
9x13 inch baking dish
- 4 cups pancake and waffle mix we used Bob's Red Mill*
- 1/2 cup melted coconut oil
- 4 large eggs
- 4 cups water
- 7 large eggs
- 1 3/4 cups of almond milk
- 1/2 cup maple syrup
- 1 tablespoon of vanilla
- 1 teaspoon of cinnamon
- 2 tablespoon of granulated sugar
- 2 tablespoons brown sugar
- 1/2 teaspoons ground cinnamon
- 1/4 teaspoons salt
- 1/4 cup of melted butter or vegan butter
- 3/4 cup all purpose flour (or 1:1 gf flour)
Combine the waffle mix with all of the waffle batter ingredients in a very large bowl and whisk well, until no clumps remain. You'll need about 4 cups of waffle mix to make 16 waffles total. If you use a different kind of waffle mix than we did, be sure to follow the directions on the box to yield 16 waffles.
Spray a waffle iron with non stick spray and cook the waffles until they're golden brown. Repeat the process with the rest of the waffle batter until you have at least 16 waffles.
Allow the waffles to cool slightly then cut them into quarters. Place half of the waffle pieces in an even layer in a 9x13 inch baking dish then sprinkle them with blueberries. Repeat with the other half of the waffles and blueberries and set aside.
To make the casserole batter, whisk together the eggs, milk, maple syrup, cinnamon, salt and vanilla to create a batter. Pour the egg mixture evenly over the waffle pieces and blueberries.
If you're making the cumble, mix all of the ingredients together with a spoon or rubber spatula until it forms a crumbly texture then sprinkle it on top of the casserole.
Wrap the casserole in plastic wrap or foil and place it in the fridge to chill overnight or a minimum of 3 hours.
Preheat the oven to 350°F then remove the waffle casserole from the refrigerator and bake for 45-50 minutes, or until it's set and colden brown on top. Top with extra maple syrup.
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Nutritional information will vary based on the type of waffle mix you use.
Bob's Red Mill waffle mix: our favorite mixes are their gluten-free, 10 grain, homestyle, waffle mixes.
Make ahead options:
- Make the waffles a week ahead of time then cut them and store them in the freezer. Thaw overnight in the fridge before layering them with the custard.
- Freeze the entire casserole before baking. Make the casserole from start to finish, but instead of putting it in the fridge, store it in the freezer for up to 3 months. Thaw overnight in the fridge then bake according to the recipe directions.
Serving: 1piece | Calories: 440kcal | Carbohydrates: 59.3g | Protein: 9.5g | Fat: 17.7g | Cholesterol: 180.7mg | Sodium: 143.5mg | Fiber: 1.7g | Sugar: 11.8g | Vitamin A: 122.2IU