I don’t like oatmeal. No matter what I add to it—bananas, brown sugar, cinnamon, all delicious—I just can’t get over the consistency. But I know it’s really good for me, so I’m trying creative ways to include in my breakfasts. And that’s what led me to the oatmeal casserole.
Strangely enough, this recipe is an adaptation from Urban Nester, though hers is gluten-free and I have no idea if this is or not. But it did turn out quite scrumptious, and I’d definitely make it again for a brunch party or a smaller batch for little ol’ me (a whole tray was just too much to eat before it went bad). That said, you can refrigerate it for a few days and it keeps just fine. It’s also super easy to sub things in depending on personal taste.
Baked Oatmeal Casserole
Total Time: 50 minutes (my oven is awful, so it took probably 1 hour, 15 min total)
2 cups old fashioned oats
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup almond slivers (could use any kind of nut here, I just had these left over)
1 cup fresh blueberries (again, any berry works)
1/2 cup mini milk chocolate chips
2 cups milk
1 large egg
3 tablespoons butter, melted
1 tablespoon vanilla extract
1 ripe banana, peeled, 1/2-inch slices
Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet.
In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the nuts, half the blueberries and half the chocolate. (Save the other half for the top of the oatmeal). In another large bowl, whisk together the milk, egg, butter and vanilla extract.
Add the oat mixture to prepared baking dish. Arrange the remaining berries, nuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats. Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar. Bon appetit!
(Images: My own. I’m sorry the lighting in my kitchen is so terrible…)