Gluten-Free Baked Oatmeal Casserole

Breakfast. There is something wonderful about having a delicious first meal to start one’s day. Especially if you only have to prepare it once and just plop it in the good ol’ microwave the rest of the week. This baked oatmeal is in essence, a casserole! A wonderful sweet casserole with gluten-free rolled oats, berries, banana,  and a little chocolate. Sign me up! Chris and I made this dish last for four days, four glorious days where we both knew what we were going to eat for breakfast. I love this because you can use any berry you have on hand, so feel free to use your favorites. It is also a great way to use a ripe banana. This recipe makes a great week-day breakfast, and  is spiffy enough for weekends or when company is over. Enjoy!

Ingredient Line-Up

Beautiful berries? Check!

Casserole Before…

Gluten-Free Baked Oatmeal Casserole

Ingredients

2 cups gluten-free rolled oats * (I used Trader Joe’s, if you can’t find gluten-free, regular old-fashioned rolled oats are fine, if you do not need to eat gluten free).

1/3 cup brown sugar + 1 tablespoon for top

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup raspberries (Any berries work).

1/3 cup blueberries

1/2 cup mini chocolate chips

2 cups milk (I used skim).

1 large egg

3 tablespoons butter, melted

2 tablespoons vanilla extract

1 ripe banana, peeled, 1/2-inch slices

Method

1. 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. If you do not have that size-baking dish, a 9 by 13 pan is fine, will be a bit thinner, but just as yummy.

2. In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the berries and half the chocolate. (Save the other half of berries and chocolate for the top of the oatmeal). In another large bowl, whisk together the milk, egg, butter, and vanilla extract.

3. Add the oat mixture to prepared baking dish. Arrange the remaining berries 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.

4. 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. You can place brown sugar on top before baking or add when casserole is finished baking and broil for a couple of minutes.

5. After it has cooled, cover with plastic wrap and store in fridge. When ready for breakfast, heat in microwave for 1-3 minutes, or until warmed through.

Notes*

– After melting the butter, let cool for a bit before adding to the milk and egg mixture. If not, your egg will cook, and it will be a lumpy mess.

– If you have snack-y roommates, children, or significant others, let them know to not eat the berries in the fridge. I neglected to say that to Chris!  Thank heavens he left me enough for the recipe. Feel free to use whatever berry you wish. You really just need a cup total for the recipe.

– You can use regular chocolate chips; I just wanted to use mini size!

Slightly adapted from alwaysamrsforeverakidd.blogspot.com