Baked Oatmeal Casserole

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Change up your morning oatmeal with the fruit and nut option!

Casseroles are classic dinner dishes, but they can be amazing breakfasts as well. Change up your morning routine; make a baked oatmeal casserole. It has tons of fiber, protein, vitamins, and minerals, and it’s way more fun that plain oatmeal! Strawberries, apple, and honey are naturally sweet, so you can satisfy your sweet tooth guilt free. This casserole also freezes well, which makes it perfect for busy mornings. Bake it in oven tins to freeze individual portions. The next time you need a sweet, hearty breakfast, heat one up, and your day is off to a great start.

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Baked Oatmeal Casserole

This healthy and scrumptious breakfast casserole is just what you need to jazz up your morning.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Yield 6 people
Serving Size 1 cup
Course Breakfast
Cuisine American

Ingredients

  • 2 cups old fashioned oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1 tablespoon orange peel grated
  • 1 cup strawberries sliced
  • 1/2 cup almonds sliced
  • 1 apple large, diced small
  • 2 egg whites
  • 1/4 cup honey
  • 2 cups almond milk
  • 1 teaspoon almond extract

Instructions

  • Preheat oven to 375 degrees. Spray an 8x8 pan with non-stick spray. Set aside.
  • In a mixing bowl, combine oats, baking powder, salt, cinnamon, and orange peel. Pour half into the prepared 8x8 pan. Top with half of the strawberries. apples. and almonds. Pour the remaining oat mixture on top of the fruit and top with remaining strawberries, apples, and almonds.
  • In a small mixing bowl, whisk together the egg and honey until they are well combined. Add almond milk and extract and stir well. Pour the liquid mixture over top of the fruit and oats in prepared pan. Shimmy the pan to make sure the liquid is evenly distributed and all of the oats are covered.
  • Bake for 35-40 minutes, or until the oatmeal is set and golden brown. If the fruit on top begins to over-brown before the oatmeal is set, gently cover with aluminum foil and continue to bake. Remove from the oven and let cool for 15 minutes before serving warm.

Notes

TIP: For a fast option, bake in a muffin tin. This will not only make individual servings which are easy to freeze, but decrease the baking time to 20 to 30 minutes!

Nutrition Information

Serving: 1cup | Calories: 231kcal | Carbohydrates: 39g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 293mg | Fiber: 6g | Sugar: 17g |
SmartPoints (Freestyle): 9
Keywords Kid-Friendly, Vegetarian

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If you like fruity breakfasts, then you’ll love our Sweet Ricotta and Fig Toast, Mango Smoothie Parfait, and Breakfast Fruit Bagel!

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole

8 Comments

  1. These look great for anyone who isn’t lactose intollerant. I cannot have milk, wheat, egg, beef and rice isn’t too great either, but a little bit is ok. I already substitute what I can eat for those I cannot, but what can you do for me?

    1. Hi Jill! This is a lactose free recipe. It calls for almond milk – which is non-dairy/lactose free. It also adds some yummy flavor!

    1. The cooking time may increase, I would check the casserole after about 40 minutes and then every 10 minutes or so. Otherwise steel cut oats will work great!

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