RASPBERRY OATMEAL CASSEROLE

July 8, 2012 · 7 comments

in Desserts, Recipes, Snacks, Sweet Breakfasts

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A breakfast of champions that doesn’t include high fructose corn syrup.

Raspberry Oatmeal Casserole
Serves 6

2 cups 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
1/2 cup milk chocolate chips
2 cups milk
1 large egg
3 tablespoons butter
1 tablespoon vanilla extract
1 banana, sliced

Preheat oven to 375 degrees. Spray 9×9 baking dish with non-stick spray. In a large bowl, combine¬†oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the strawberries and half the chocolate.

In a separate small bowl, whisk together egg, milk, butter, and vanilla extract. Move dry ingredients to baking dish. Top with remaining fruit, nuts, and chocolate.

Pour egg mixture into baking dish over dry ingredients.

Bake for 35 minutes. Allow to cool before slicing.


raspberry oatmeal casserole
 
Author:
Serves: 6
Ingredients
  • 2 cups rolled oats
  • ⅓ cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup walnut pieces
  • 1 cup raspberries
  • ½ cup milk chocolate chips
  • 2 cups milk
  • 1 large egg
  • 3 tablespoons butter
  • 1 tablespoon vanilla extract
  • 1 banana, sliced
Instructions
  1. Preheat oven to 375 degrees.
  2. Spray 9x9 baking dish with non-stick spray. In a large bowl, combine oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the strawberries and half the chocolate.
  3. In a separate small bowl, whisk together egg, milk, butter, and vanilla extract. Move dry ingredients to baking dish. Top with remaining fruit, nuts, and chocolate.
  4. Pour egg mixture into baking dish over dry ingredients.
  5. Bake for 35 minutes. Allow to cool before slicing.

 

Modified from Urban Nester.

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{ 7 comments… read them below or add one }

Christina January 22, 2014 at 10:55 pm

Can you use frozen raspberries?

Reply

Rachel Schultz January 23, 2014 at 2:54 am

Sure!

Reply

Susan Butler September 6, 2012 at 7:37 am

Really loving your blog!

Reply

Rachel Schultz September 13, 2012 at 10:01 am

Thanks, Susan!

xo
rach

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Jessie Stanbrook July 13, 2012 at 4:02 am

These look SO GOOD! I must make these.. after my diet..!

Reply

Anonymous June 24, 2013 at 2:59 pm

I made this a more healthy way and it turned out great! Substitute the following:
1/4 Brown Sugar+ 1/8 Splenda
1/8 tsp salt
1/2 cup pecan pieces
Strawberries
1/4 cup (white morsels, dark & Semi sweat
1 smaller egg = 1 egg substitute
Was an amazing breakfast or dessert with whip cream.
Dale E

Reply

Rachel Schultz June 24, 2013 at 3:01 pm

Thanks! Great tips.

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