I Pinned It & I Did It: Baked Oatmeal Casserole

A couple of days ago I stumbled upon a pin for Baked Oatmeal Casserole.  (original post here )  It just looked too amazing to pass up.  So, last night, my best sous chef, Camille, and I decided to go for it.  I don't know about you, but I LOVE recipes that just keep on giving, and this is definitely one of them.   It only takes a few minutes to whip up, and once baked, you have enough servings to last several days - if not the whole week.  Such a big help on those busy mornings!

I only made two changes to the recipe below.  I used raspberries instead of strawberries.  Baked strawberries just didn't sound appealing to me, and I had raspberries on hand that needed to be used.  Camille vetoed the cows milk, so we substituted her favorite almond milk instead. 

 Gluten-Free Baked Oatmeal Casserole
Total Time: 50 minutes
Serves: 6

Ingredients
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 strawberries {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

 Instructions

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 walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, 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 strawberries, 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.

 

Enjoy! 

The recipe states that it serves six, but you can easily get 8-10 out of it...maybe more.  I let it cool completely, and then placed in the refrigerator overnight.  Served it up in bowls this morning...microwaved for about 45 seconds.  I ate mine plain. Camille liked hers with a little (almond) milk poured on top.  It was a delicious breakfast, easy and fast!   Can't go wrong there!

One of the best things about this recipe are the many ways you can mix it up.  Blueberries and white chocolate chips.  Apples and cinnamon chips. Pumpkin and butterscotch chips.  So many ways to keep it interesting!   Feel free to comment and let me know what worked for you!