This oatmeal breakfast casserole is incredibly versatile: it’s great for a healthy alternative to cinnamon buns, can be made the night before and reheated in the morning, can be stored in the fridge as a quick breakfast for the week, or could be savoured for a holiday brunch or brought to a potluck breakfast.
However you decide to eat it, it’s a great alternative to classic (read: boring) oatmeal and it won’t disappoint!
2 cups Oats
1/3 cup packed Brown Sugar
1 tsp Baking Powder
1 tsp Cinnamon
1/3 cup ground Flax Seed
½ cup + ¼ cup Chocolate Chips
½ cup + ¼ cup chopped Strawberries
½ cup + ¼ cup Raspberries
½ cup + ¼ cup Blueberries
1 ¾ cups Milk
2 tbsp Coconut Oil (or butter), melted
1 tsp Vanilla Extract
- Preheat oven to 375 degrees Farenheit.
- Spray an 8×11 casserole dish with cooking spray.
- In a large bowl, mix together the oats, brown sugar, baking powder, cinnamon, flax seed, ½ cup of the chocolate chips, and ½ cup of each type of berry. Stir well and pour into the prepared casserole dish.
- Sprinkle the remaining ¼ cup of chocolate chips, as well as the remaining ¼ cup of each type of berry, over top. Slice the banana into circles and place over top of the dry mixture as well.
- In a separate bowl, whisk together the eggs, milk, melted coconut oil (or butter), and vanilla extract, until well combined. Pour liquid mixture over casserole ensuring all oats are soaked evenly.
- Bake for 30 minutes. Then, remove casserole from oven and let sit at room temperature for at least 15 minutes until slicing like lasagna and serving.
Recipe adapted from Love of Family and Home