Gluten Free Breakfast Berry Cobbler

By scratch cook

Ingredients

• 1 package Krusteaz Gluten Free Blueberry Muffin Mix
• 1 can blueberries (enclosed), drained and rinsed
• 5 cups mixed berries, frozen or fresh
• 1 cup butter, melted
• 1 cup gluten free oatmeal
• 1 cup sliced almonds
• Preheat oven to 350°F. Lightly grease 13x9x2-inch pan.
• Place drained blueberries and mixed berries into prepared pan. In medium bowl, stir together Krusteaz Gluten Free Blueberry Muffin Mix, oatmeal and almonds. Sprinkle oatmeal mixture over fruit; pour melted butter evenly over the top.
• Bake 55-60 minutes or until golden brown. Serve warm with vanilla yogurt, if desired

Details

Adapted from krusteaz.com

Preparation

Step 1

Preheat oven to 350°F. Lightly grease 13x9x2-inch pan.
Place drained blueberries and mixed berries into prepared pan. In medium bowl, stir together Krusteaz Gluten Free Blueberry Muffin Mix, oatmeal and almonds. Sprinkle oatmeal mixture over fruit; pour melted butter evenly over the top.
Bake 55-60 minutes or until golden brown. Serve warm with vanilla yogurt, if desired