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

Ingredient Line-Up

Beautiful berries? Check!

Beautiful berries? Check!

Casserole Before...

Casserole Before…

Gluten-Free Baked Oatmeal Casserole

Gluten-Free Baked Oatmeal Casserole


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


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.



– 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


101 thoughts on “Gluten-Free Baked Oatmeal Casserole

  1. I made this for my women’s group. I decided to make it dairy-free by omitting the butter and using almond milk (and leaving out the chocolate). It was SO good! Thank you for this recipe. I will definitely be making it again!!

  2. This is delicious. I’ve used a very similar recipe before, adapted from Heidi Swanson. That version puts the banana slices on the bottom, which prevents that rubbery banana film from forming when the casserole is baked. I think that works better. Also, I only added 1 teaspoon of vanilla extract (I halved the recipe). Did you really mean tablespoons?
    Overall, this was delicious. I especially loved the chocolate chips!

    • Hey I’m glad you liked it! I find that putting the banana slices on top with some brown sugar added and broiled for 1-2 minutes at the end of baking caramelizes them, which is delicious! Yes I really did mean 1 tablespoon. I love vanilla!

  3. Pingback: 21 Make Ahead Breakfast Recipes | How Does She

  4. Pingback: 21 Make Ahead Breakfast Recipes | KM Crafts

  5. We had this for breakfast today. Oooooohhhhh so good. I used quick oats, had blueberries only and used that. I didn’t have mini chips and didn’t use it. I used coconut oil. But it was still goooooodddd. It is by far the best breakfast oat meal i made yet.

  6. I just popped this in the oven and I’m so so so excited about it. I couldn’t find blueberries for a decent price so we’re trying it out with black berries! yum!

  7. Can this be made the night before and baked in the morning? Also, is the banana an important ingredient or can it be left out? Thanks.

    • Hey there! I’m sure this would work if you made it the night before. You might want to adjust the baking time, since the contents and pan are cooler but just watch it while baking, and it should work. No you don’t need the bananas! 🙂 Let me know how it works!

      • I have made it and put it in the fridge the night before. It turns out great! i may just leave it in longer. Not sure. I just check for doneness. ; )

  8. Pingback: Top 10 Allergen-Friendly Casseroles for the Holidays | Kitchology Food Allergy Blog

    • Hello there! I have not tried it with frozen berries before. If I was, I would make sure to thaw and drain the moisture off and they should work fine! I also have used dried cranberries ( I had some leftover this past Thanksgiving) and it was DELISH! So dried fruit works too! 🙂

    • I use frozen berries every time and turns out fantastic. I don’t alter anything just check for doneness in the end. My family gobbles it. I make a double batch in the 9×13 and usually make it the night before. I am trying peanut butter today. This is the bomb recipe! Seriously. my husband has an issue with “soggy” oatmeal and this is the only one that comes out with no “soggies” lol.

    • Hey there Jeanie! Let’s see…I cut it into 8 pieces. 4 servings each for both my husband and I. If it wasn’t your main part of breakfast you could cut it into smaller pieces. Whatever works for you! 🙂

  9. Hey there this recipe looks delicious! I plan to make it this weekend. Im just wondering if you’ve ever made it with canned peaches or if you think they’d work with the recipe? Let me know. Thanks!

    • Hey Ceara! I have not made it with canned peaches before, but that sounds delicious! Did you end up making it? If I was to use them I would make sure to drain most of the liquid off. Let me know how it goes/went! 🙂

      • Hey I made the casserole this morning but doubled it for a 9×13 pan. With that I used 1 cup of raspberries, 1 cup of canned peaches (drained and patted off) and then 2/3 cup of strawberries instead of blueberries. I also subbed the chocolate chips for coconut as i wasn’t sure about the peaches/chocolate combo ha. The recipe overall was excellent! It worked with the peaches but the peaches got quite bland after baking them. I think in the future I will sub them out for apples or something as I want the most flavor possible to go with the oatmeal. Something such as a nectarine might work better as its a bit tangier i find. But nonetheless, if you want to use canned it does work, just pat the fruit off on a paper towel before cutting it up to go in the recipe 🙂

      • Hi Ceara! Yay I’m glad it turned out. I have to agree the peach/chocolate combo would not be ideal, haha! Now I want to try it with peach/nectarine! I also might play around with fresh peaches this summer, do a kind of peaches and cream flavor combo! Thanks for telling us your experience! 🙂

      • Oats ARE actually gluten free! It can be the handling that makes them unsuitable sometimes. The cross contamination occurs on the equipment (not in the fields). Additionally, if someone has a gluten allergy they should be able to read a recipe and realize they need to buy the gluten free version of any given ingredient…. I say this all as an agriculture major and someone allergic to gluten.

    • Hey there Monica, of course if one is eating a strictly gluten free diet, regular oatmeal is not fine. I put that for those who do not eat/care about gluten. On the bag of oats I used (Trader Joes) it says they are gluten free. It goes on to say that they are, “grown in dedicated oat fields and packaged in a gluten free facility.” Thank you for the article, I will have to read it! 🙂

      • Hi Alex, if I have an egg allergy in the family and want to substitute the egg for something else, do you have any good suggestions for this particular recipe? Thanks, Lindsey

      • Hey there Lindsey! Yes I sure do! A couple of times when I have went to make this recipe, I had all the ingredients BUT the egg. What I used is applesauce! It is a great substitute, just use 1/3 cup/ per egg! Another one I have heard (but haven’t tried yet) is using 1 TB of ground flax seed and 3 TB water. Combine together then allow it to rest till it becomes gelatinous, then use. 🙂 Hope this helps!

    • Hey there Brittni! Ok I have a very rough guesstimate! If you were to make it exactly like I did, and cut it into 8 pieces. I think 1 piece would be around 300-ish calories…if you are still curious I would download the myfitnesspal app. You plug in the ingredients and servings and it tells you how many calories a recipe is. Someday I need to do that for this recipe, since that is a popular question! 🙂

    • Hi Kathy!

      I have not figured out the nutrition for this recipe yet. But if you would like to know there any apps and websites where you can plug in the ingredients you use and the serving size and it will tell you. I was telling Brittni another reader that my guess is around 300 calories per serving. Hope that helps! 🙂

  10. Pingback: Gluten free breakfast casserole - Clean, Lean and Healthy

  11. This was amazing! I needed something that could be made ahead and just heated up quickly in the mornings. I left out the chocolate chips, but broiling the brown sugar was the best tip. Almost like a marshmallow on top! Mmm, thanks for the great recipe!

    • Hey there Lindsey, for the serving size, I cut (my 9’13 pan) down the middle then 4 even cuts, making 8 servings in total. 4 for my husband and 4 for me! I especially like this on weeks I know will be busy, it makes breakfast so easy! As for nutrition facts, I don’t have any at this time. I would recommend plugging the ingredients you use onto an app like myfitnesspal. 🙂

  12. I tried this baked oatmeal this morning. …Yummmmmm! My daughter who hates oatmeal had two helpings. It’s a little sweet for me. I used frozen blueberries which worked fine but made it look kinda gray throughout.

  13. Made this for the kids and I for breakfast this morning and it was so good! We make baked oatmeal all the time, but I believe this one has become our new favorite. Because there are so many of us, I doubled the recipe and put it in a 9×13 and it turned out great… just had to cook it a bit longer.

  14. Pingback: Easter Brunch Recipe Round Up- Baby Gizmo

  15. Pingback: Strawberry Banana Baked Oatmeal (Gluten Free!) - Razorback Britt

  16. do you think frozen berries would work? Or maybe thawed frozen berries drained and save the juices to pour over when ready to eat?

  17. Pingback: Menu Plan Monday {8/10-16} - Intentional By Grace

  18. Pingback: Menu Plan Monday - August 17 - 23 - Intentional By Grace

  19. Pingback: Friday Foodie: Baked Oatmeal | Mommy Wants Coffee

  20. Pingback: Friday Favorites: Fall Food - Ember Grey

  21. Pingback: Thanksgiving Brunch

  22. Pingback: Friday Foodie: Baked Oatmeal - Mommy Wants Coffee

  23. This is my absolute FAVORITE! It is soooo yummy. Thank you for the recipe! I am making it again, however I don’t have any other berries but blue, so I am adding strawberry cream cheese chunks and cobbler topping (left over from the holidays) I think it’s going to be great.

  24. Did this recipe have walnuts in it a few days ago? I swear I made it and it said walnuts and strawberries. Has it been changed?

  25. Pingback: Earth's Goodness Gluten Free Breakfast Recipes

  26. Pingback: Baked Oatmeal | fivethumbsupblog

  27. I made this recipe today but Used almond milk and honey instead of sugar an I omitted the chocolate. I also replaced the butter with coconut oil. It’s delicious, but I would like to know the calorie count please!

    • Hi Ana! I didn’t figure out the calories for this recipe mostly because it was all I ate for breakfast and I didn’t care lol, but I would suggest just plugging in what ingredients you used into an app like my fitness pal then you have the correct calories for what you used! 🙂

  28. Hello
    I am interested in this recipe for my son who has coeliac’s disease. I am concerned about the oats, for the he past ten years I have been told that they are indeed packed with gluten. I am asking you about this as you have published this recipe as a gluten free one. I hope you have time to reply. The casserole looks beautiful.
    Many thanks

  29. How would you suggest reheating this? I am making this a day ahead for a company breakfast and would like it hot, or warm, for everyone. My job is only about 5 minutes from my home, so traveling will not reduce the heat much.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s