If you are looking for a breakfast (or snack) that has protein, nutrients, fruits, nuts, fiber, and iron, and is quick, easy, satisfying, and filling, then look no further than here. Yes, seriously, this casserole is all those things and more.
I love this casserole because I can make it a night ahead and just serve up portions in the morning with a little zap in the microwave. You can eat it plain because it is moist and has so many flavors, or add a drop of pure honey or maple syrup over it. It’s a complete meal in itself and it’ll give you all the energy you need to take you through your busy mornings.
Another great thing about this casserole is that there are no rules for what you can put in it. I used what I had on hand, which was frozen blueberries and rhubarb, pecans, and bananas, but you could easily use strawberry, raspberry, blackberry, and walnuts. Whatever your heart desires.
Baked Oatmeal Casserole
2 cups rolled oats
1/3 cup brown sugar, plus extra for topping
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup pecan or walnut pieces, divided
1 cup frozen berries, divided
1/4 – 1/2 cup frozen rhubarb pieces
1/2 cup chocolate chips, divided
1 banana, sliced
2 cups milk
1 large egg
3 T butter, melted
1 T vanilla
1. Preheat oven to 375* and grease a 10×7 baking dish.
2. In a large bowl combine the oats, sugar, baking powder, cinnamon, salt, half the nuts, half the berries, the rhubarb, and half the chocolate. Mix well.
3. Lay this mixture out evenly in baking dish. Top with banana slices and remaining nuts berries, and chocolate.
4. Whisk together milk, egg, vanilla, and melted butter (make sure the butter sits a minute so it’s not too hot).
5. Pour over oatmeal mixture and gently shake the dish so the milk goes through the oats.
6. Sprinkle additional brown sugar over the top (maybe 1/8 cup) and bake for 35 minutes.
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I really like the idea of a baked oatmeal casserole, I’ve been having a green juice for breakfast most days but I’m always starving a couple of hours later! I reckon a slice of this with my juice will keep me going much longer 🙂
I would have to say it would 🙂 it’s very filing and easy to make. Enjoy!
This looks awesome! I love that you include rhubarb. It’s a favorite of mine that people seem not to use very often.
Thanks 😉 I love rhubarb, too! It gives this casserole just a tiny hint of something tangy.
This looks amazing! Thanks so much for sharing. I can’t wait to try it!
Tina
Thank you!
I SO love baked oatmeal dishes…love all the flavor combos you’ve added here. Thanks so much for sharing at Weekend Potluck. Please come again soon.
Yes, I remember you saying that before, Marsha- I think you would LOVE this dish 🙂 Thanks so much for stopping by, it’s been too long since we’ve chatted. Hope you’re doing well!
I wanted to invite you to the Friday Flash Blog Party, the best linky in town! I hope you’ll join us and link up. Who knows. You may just get highlighted!
The party goes on ALL weekend.
Jennifer @ The Jenny Evolution
http://www.thejennyevolution.com
Thank you so much!
Your Casserole looks delicious and we would just love it. Thank you so much for sharing with Full Plate Thursday and have a great weekend!
Come Back Soon,
Miz Helen
Love this healthy and good for a crowd. Thanks for sharing it with us on foodie friday.
This looks delicious and I am definitely going to try this for the kids. Thanks for sharing at Simple Supper Tuesday.