A gluten-free brunch casserole that appeals to kids and adults.
Baked oats are a make-ahead healthy take on brunch casseroles that are typically bread centric.
Baked oatmeal is a sweet and gluten free breakfast by nature.
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This casserole is perfect for a weekend brunch or even a weekday morning breakfast.
There are also plenty of flavor and ingredient swaps it’s possible for you to make too.
If youre vegan useflax eggsinstead.
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Baked oatmeal is endlessly versatile and who doesnt love a recipe you’re free to make your own?
Here are some tips to keep in mind when preparing a baked oatmeal casserole.
Baked oatmeal has a fairly firm texture, but it should never be dry.
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Conversely, it should turn out similar to a thick bread pudding.
Think creamy and custardy, but firm enough to lift out of the pan with your hands if desired.
To not offset the liquid ratio of this dish, fresh berries are the ideal choice.
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Be sure to use a large spatula or serving spoon to remove it from the pan.
This casserole is perfect on its own, with no accouterments needed.
Perfect toppings for baked oatmeal include:
How It Keeps
Leftovers of this casserole hold up perfectly!
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Once refrigerated, it will keep for three to five days before drying out.
To do that, reduce the baking time by ten minutes when baking ahead.
If youre feeding a crowd this recipe can also be doubled and baked in an 11x17 inch dish.
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Stir with a fork or whisk to combine thoroughly.
Fold 3/4 cup each of blueberries and raspberries into the mixture.
Pour mixture into prepared casserole dish.
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Sprinkle all remaining berries over top.
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