Oatmeal Beakfast Casserole Recipe (Freezer Friendly)

Breakfast casseroles are by far one of my favorite meals to make for a large get together’s or for pre-made breakfasts for the family.
This Oatmeal Breakfast Casserole only requires one pot and a few pantry staples. 

What I love most about it is that the recipe allows for such a variety of add ins. Today I’m using peaches, but you could add sliced apples, blueberries, raisins or whatever tickles your fancy.

For this recipe, I never use exact measurements. I’ve been making it for so long that I know it takes about 4 cups of oats to fill a 9×13 pan. 

I also pour in enough moisture to wet the oats. You can use water, milk or a combination of the two. I use a little bit of both. Just enough to wet the oats, but not have them floating around in the liquid.

I also add cinnamon, nutmeg and brown sugar for flavor. The amount of sugar will depend solely on your diet and eating habits. 

We don’t eat a lot of sugar so I use about a 1/2 cup of brown sugar and allow the added fruit to work as our primary sweetener.

From time to time, I’ll also sprinkle in some flax to seed to help with digestion. I then bake the casserole in the oven on 350 degrees uncovered for about 20-25 minutes of until the oats are dry and firm.

Baking uncovered creates a crunchy top. If you like a more moist top, then you should bake covered. This can be served as is in a bowl with some added warm milk. 

If you want to get really fancy, try it as a dessert warmed with a dollop of vanilla ice cream on top.

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