Baked Oatmeal Casserole

I’m always looking for new breakfast recipes to try out and I stumbled across this one at Urban Nester. If your a super healthy person its a gluten-free baked oatmeal casserole and for myself its a nice change from the regular egg routine. It can get pretty boring trying to always get creative with eggs, so anything outside of the normal routine excites my taste buds. It makes a whole baking dish so its good for a few days to munch on or serve to company with a side of turkey bacon…YUM!
2 cups gluten-free rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup walnut pieces
1 cup raspberries {any berries work}
1/2 cup 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 degrees and generously spray baking dish with pam. In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the raspberries and half the chocolate. (Save the other half of raspberries, walnuts and chocolate 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 raspberries, walnuts 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.
NOTE: you can make it healthier by switching the milk chocolate with dark chocolate, switch brown sugar with stevia, use almond milk or fat free milk, and almonds in place of walnuts 🙂



Filed under Breakfast

2 responses to “Baked Oatmeal Casserole

  1. *smile … this looks too healthy for me *laughter .. far too many ingredients for me .. lonely diner. Love the ingredients and the look of it.

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