Baked Oatmeal Casserole Recipe

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Hey Friends!

I hope you all are having a great week!!

I know what you’re thinking…..I must be on a breakfast kick, huh?!

The last time I sat down to write a post, I shared the recipe for these delicious, but not-so-healthy cinnamon rolls. So, I thought I would redeem myself today & share a somewhat healthier option! 🙂

This Baked Oatmeal Casserole Recipe turned out absolutely scrumptious!  I made it at the beginning of the week & ate it for breakfast every morning following! It will definitely be something that I make again very soon!  It was so convenient to have a healthy breakfast made & ready to go each morning. Some mornings I popped it in the microwave, and other mornings I ate it cold, straight out of the refrigerator! I actually loved it both ways!  I think you will too!

Baked Oatmeal Casserole.jpg


This recipe modified from Inspired By Life.

4.4 from 38 reviews
Baked Oatmeal Casserole
Recipe type: Breakfast
Cuisine: Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 Cups All Natural Oats
  • ⅓ Cup Brown Sugar (I used the Splenda blend)
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • ½ tsp Salt
  • ½ Cup Chocolate Chips
  • 1 Cup Strawberries
  • ⅔ Cup Blueberries
  • 1 Ripe Banana
  • 2 Cups Milk
  • 1 Large Egg
  • 2 Tbsp Butter (cooled)
  • 1 tsp Vanilla
  1. Preheat oven to 375 degrees.
  2. Spray a 10x10 casserole dish generously with cooking spray.
  3. In a large bowl, mix oats, brown sugar, baking powder, cinnamon, salt, half the chocolate chips, & half the berries. Stir well and pour into casserole dish. Add the other half of the berries & chocolate chips to the top of the mixture. Then, slice the banana & add to top.
  4. In a separate bowl, combine milk, egg, butter, & vanilla. Whisk thoroughly. Pour on top of oatmeal mixture, making sure the all oats are soaked evenly.
  5. Bake for 30 minutes. Then, remove casserole & add a tablespoon of brown sugar to the top of the casserole for added sweetness (optional.) Bake for an additional 5 or 10 minutes or until the top of the casserole is golden brown.


In addition to being delicious, the recipe was also super simple to throw together! (See recipe above for details.)

Just mix all the dry ingredients & place in a casserole dish.

Baked Oatmeal Casserole Recipe


Mix the wet ingredients & pour over the oatmeal mixture.

Baked Oatmeal Casserole Recipe

Bake & serve!

Baked Oatmeal Casserole RecipeYUM-O!! 

I hope you’ll give this recipe a try!

I think you & your family will LOVE it!!


As always, thanks so much for stopping by!!

Hope your day is blessed!


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  1. You always have the BEST recipes!!! I am going to try this one too!

  2. Oh, I love oatmeal and this looks so yummy! Definitely making this..thanks!!

  3. Gosh this looks good. Thanks for sharing at Wow and it will be featured this week.

  4. Hi! This recipe looks amazing. Can’t wait to try it!! What kind of oats did you use? Rolled oats or quick cook??

  5. I’m visiting from WOW where I saw this recipe featured! It looks amazing and I can’t wait to make it! Thanks so much for sharing! 🙂

  6. basic question! what kind of oatmeal should i use? Instant oatmeal or regular (non-pre-packed one)?

    I will be making this for book club brunch! ; )

  7. i work at a bed and breakfast and I made this this morning as a substitute for our boring old fruit cups. Mine was a little extra wet and I couldn’t seem to get it to dry out even with extra baking time. Still a good recipe though! I topped it with powdered sugar and let the guest serve themselves if they wanted! Thanks!

  8. How long does this stay “fresh” in the fridge?

    • Hi Jana!
      It’s never lasted more than 3 days at our house. If I would have to guess I would say maybe 5 days…. I would think it would start to get a little soggy after that.

  9. What kind of oats do you use?

  10. I think she meant to use dry oats, NOT oatmeal. Mine turned out like a runny soup- nothing like the picture! I followed the recipe exactly.

    • Hi Erin!
      I’m sorry about that. Yes, dry oats! Sorry about the typo. I will correct this asap! Thank you for bringing it to my attention!

  11. When this casserole cools, does it get hard (like granola bars). I was hoping to give these to some children as a snack for a day trip to the ski hill. Any insight is helpful. Thanks!!

  12. i love this recipe – have not found a 10×10 baking dish though. Have used 8×8, and 9×13 when doubling the recipe. Where can I find that size pan? Thanks

    • Hi Jennifer!
      I’m not sure where to suggest. This dish is one that I had handed down to me. Maybe on Amazon?!

      • Tiffany Hargroder says:

        What is the cooking time that you would suggest if I am making this in a 9x13in baking dish?

  13. Looks AMAZING! I can’t wait to try this this week!

  14. Just finished letting this cool off. Soooo good. Breakfast for the upcoming week accomplished. Thank you!

  15. I forgot to mention I used blackberries and raspberries because they were on sale. Endless combinations will work beautifully here.

  16. Linda Gimnich says:

    Just a fast question regarding the wonderful looking oatmeal casserole. Which type of oatmeal? The quick one minute kind, OR the old fashioned kind. I can’t wait to try this one!

  17. Had a FRENCH TOAST / oatmeal casserole @ a local establishment’s Sunday brunch. Chef politely declined my request for the recipe. Any ideas how to add that ingredient? I would think some sort of whole wheat French baguette or other firm crusted bread of choice could do. Put one layer F T on bottom of pan, top w/ oatmeal, top that with coffee cake/ crumble topping and bake? Comments?

  18. I have Bobs Red Mill Quick Cooking Steel Cut oats. Will those work? I’ve seen you mentioned not the quick one minute ones.

  19. I made this yummy recipe, but it was watery. What did I do wrong?

    • Christine says:

      I just made it. Came out great. I used whole rolled oats, not quick or instant. Perhaps that is why? Put all the dry ingredients in a 9″x12″ , then covered with the liquid ingredient mix. I put choc. chips, strawberries, bananas and dried blueberries in the dry mix and topped with strawberries and bananas.

  20. What is the calorie count? sugar content? protein

  21. Catherine says:

    We wanted to let you know we shared your recipe on our 40+ Skinny Recipes post! Check it out! Feel free to share on social media!
    Catherine @ The Shopping Mama

    • Thank you Catherine!!

      • Darlene Gurley says:

        I made this recipe for a church breakfast and it was delicious!
        I used old fashioned Mother’s Oats and Almond milk. I cooked it in a square 9×9 cassorole dish. It came out moist and yummy and everyone Loved it. Tonya can you give us the calories & nutritional value per serving, please?

  22. Susie Broddle says:

    This was delish!!!!

  23. Can I make the night before and bake in morning? Thanks!

  24. Make this in a 8×8 pan, oats weren’t cooked enough. I bought the Quaker Steel Oats since I couldn’t figure out what natural oats were. Even cooked it another 10 minutes, but still kinda hard oats. I would like to know where to buy the oats. Natural food store? The steel cut oats are like pellets so maybe that’s why they don’t cook?

    • Steel cut oats take forever to cook. I haven’t made it yet, but every baked oatmeal I’ve ever made calls for rolled oats. Try those!

    • Christine says:

      Any grocery store. Got mine at Ralph’s. They come in a big cylindrical cardboard container. Just get the one that says whole rolled oats. Don’t use any that say 5 minute, 1 minute, quick, or instant…

  25. I love a good oatmeal recipe, but unfortunately, this was not one. I made this for my family Sunday morning, and NOBODY liked it. For us, the chocolate ruined it! I would imagine it would be delicious without it. Also, seemed overly salted as well. If I try it again, I would leave out the chocolate, and cut the salt in half!

  26. Maryannwms says:

    Has anyone ever used almond milk?

  27. This was so yummy! It turned out great! The kids had mixed reviews, but the adults loved it.

  28. Has anyone tried making this with just bananas? I don’t have berries but was going to try this for tomorrow. Do I need to adjust the ingredients at all?

  29. marsha nord says:

    Just printed this and will try it. Curious as to how many calories per slice?

  30. Has anyone frozen this? Thanks!

    • In case anyone is still wondering, yes, I froze this recipe and it worked out great. Cut it into slices and put individual slices in ziploc bags, then mashed all the air out and put in the freezer. Just microwave when you’re ready to eat!

  31. Can you use steel cut oats for this recipe? Thanks!

  32. Has anyone tried this dairy free? With coconut or almond milk?

  33. I made this for a Valentine breakfast treat for my husband. We both thought it was delicious!

  34. K.C. Walbridge says:

    I made this and it was amazing! One question, what do you mean when you say “cooled” butter? I am assuming that means melted?

    • Hi K.C.
      After you melt the butter in the microwave, I just let it cool a little bit before adding it. I read somewhere that the hot butter can cook part of the eggs in the recipe.

  35. Does this store well? Could you freeze it individually?

  36. Jackie Sublette says:

    Hi I just made this with a twist, I I used raisins,cransians,dried apricots,almonds,cinnamon chips,sunflower seeds, orange zest and a few chocolate cips….and yes quick oats. I used a 13×9 pan and followed the rest of your recipe with the exception of strawberries,blue berries and banana…..using your measures I added the ingredients I mentioned. sunflower seeds were sprinkled in, the almonds we salted whole nuts I gave a whirl in the food processor just ruffly chopped…about 1/2 cup, Hersey cinnamon chips 1/2 cup and handfull sprinkled on the top and the same with the chocolate chips….it’s awesome! Next we will make it your way when fresh strawberries and blueberries arrive which will be VERY soon. Thanks for your inspiration!

  37. Amy Nelson says:

    How big of serving ?

  38. Hi. I just made this, and it is wonderful. Thanks for the recipe.

  39. Gwenivere says:

    Wow. I feel bad that a lot of people made this and it didn’t turn out correctly because they were confused as to what oats to use. What she means by natural oats is steel cut oats. You MUST use steel cut oats in this recipe otherwise it will not turn out correctly. I hope this clarifies that issue for anyone else that is able to see this. Let’s not forget a quick Google search can save us a lot of time, money, and heartbreak on a dish that is inedible.

    • She says not to use steel oats

    • Canada8888 says:

      Gwenivere, the oats used in this recipe is ROLLED OATS as pictured in the casserole dish. If you Google steel cut oats and rolled oats, you will see a big difference between the two.

    • Cari Peters says:

      I’m pretty sure she said do NOT use steel cut oats…

  40. Has anyone tried using frozen berries for this recipe.?
    I would assume if so, they should not be thawed first in order to spread them evenly on the casserole.

  41. Has anyone tried using frozen berries/fruit in this recipe instead of fresh berries?

    • Yes, I use frozen in mine. I just run warm water over it in a strainer for a minute or so, not conpletely thawing them, slice them up and add!

  42. Amy Goleski says:

    Hi there! I just made this casserole and loved it! I used a 9 x 13 pan and thought that the consistency was perfect! Do you have any idea what the nutrition facts would be? Fat grams/calories per 3 x 3″ square piece?

  43. Does it matter if I use the quick one minute oats?

  44. I just made this and they were delicious. I made them with Old Fashioned Quaker Oats NOT Quick Oats. I assembled last night and let it sit in the fridge overnight without the bananas. This morning I sliced up the bananas and baked for 40 minutes at 375. I did them in a 10X7 pan. Also, because I was worried about them being soupy from all the reviews, I added 2 small eggs hoping it would bind. I had no issue with them being soggy.

  45. I used quick oats because it’s all I had on hand but it still turned out great! I also only had frozen fruit. I was afraid the frozen fruit would cause it to be runny but it turned out perfect and delicious. I’m thinking dark chocolate cherry next time or white chocolate raspberry!

  46. best oatmeal ever!!!!! sooooo easy!!!! I’m making it again tomorrow for Easter Brunch!!!

  47. I did a number of changes to this. first Dairy allergy so used Almond milk or Coconut milk both work well. Second don’t like chocolate chips for breakfast so did not use. I use Large Flake Oats the kind that take 20 min to cook on stove top. And I used Frozen berry mix. Its what I had on hand worked like a charm I use different Mixes as well as fresh berries. I have made it in many sized pans as well. they all seem to work. I most often use a 9 X 11 pan. Thank you for this Recipe. Its perfect to take to church for you First Sunday Breakfasts.

  48. Darlene Gurley says:

    I made this recipe for a church breakfast and it was delicious!
    I wased old fashioned Mother’s Oats and Almond milk. I cooked it in a square 9×9 cassorole dish. It came out moist and yummy and everyone Loved it.

  49. Lindsay says:

    Made this recipe this morning for a work breakfast. It’s delicious! I subbed one of the cups of milk out for Almond Milk. I will be definitely be making again this weekend for my family!

    • boomergrannie says:

      this def sounds yummy! LOVE almond milk! Maybe even sub dark choc chips ???

  50. Tara H. says:

    Making this weekly for family… Followed recipe and turns out perfect every time…..

  51. Teri L Reed says:

    W hat is the texture like for this recipe?

  52. boomergrannie says:

    Great recipe…just wish people would use the cooked, finished picture on Pinterest so you can see how the fruit holds up to cooking! Since we have no nut allergies in family, will be trying it with different nut combos.

  53. Do you have to refrigerate leftovers?

  54. Hi there,

    So I am in the UK and I never use recipes with “cup” measurements. I’m a mls and mg sort of person! But I would like to try this recipe and many other “cup” recipes for that matter. Please can you tell me how big or small your cup size is so I get it right?

    Thank you

  55. could this be made to freeze and bake from freezer? Trying to think of healthy breakfast options post baby that will be quick and easy.

  56. I have made this on multiple occasions exactly as written (minus the chocolate chips) and it is one of my very favorite breakfasts. I currently have a batch in the oven usig almond milk (trying to cut way back on dairy) so I’m anxious to try it. My only problem with this recipe is that I can not stop eating it once I start. I will take a little nibble mid day then end up eating half the pan 😋 Thanks for the wonderful recipe!

  57. If I double this recipe to serve 16, should I increase the baking time? Or is it better to cook two pans separately?

  58. Just made it and it’s amazing!! Not sure if there will be anything left for breakfast!! Made it just as the recipe reads and it’s perfect!!

  59. My husband had some baked oatmeal at work, a catered breakfast meeting. He asked me to find a recipe. I tried yours with blueberries, banana, and pecans. Baked it in a 2-quart casserole for 35 minutes. It was wonderful! Hubby says it is better than the catered baked oatmeal. This is definitely a keeper. May have a new Christmas morning breakfast. 🙂

  60. I just made this a few days ago and can’t wait to make it again! It was amazing. It was a last minute thing so I modified it a little. I used frozen blackberries & strawberries and added 1 medium green apple. I also added a little ground flaxseed (doesn’t alter the taste) and I used protein soy milk.

  61. Rosemarie says:

    I made this morning and so good.

  62. Tonia Starr says:

    Made this for a dinner treat for my 7 kids and it was a HUGE hit, plus the little ones loved helping prepare it. Easy and yum! Thank you!

  63. Rosemarie says:

    So good. ..

  64. What is the ingredient in Baking powder? Is that what we call Bicarb Soda in Australia or is it something else?

    • Baking powder ingredients: cornstarch, bicarbonate of soda, sodium aluminum sulfate, monocalcium phosphate. I don’t know if pure sodium bicarb would work, or if you’d have to add some cornstarch as well. Pretty sure the other junk is to keep it from clumping….

    • I know this is an old post, but in case someone runs across your question and are wondering the same, baking powder and bicarbonate of soda isn’t the same. You can make baking powder by mixing two parts cream of tartar with one part bicarbonate of soda. Cheers

  65. Can I use water instead of milk

  66. Hi there. Quick question…do you think this could be made ahead of time and then freezer the entire casserole? I am part of a freezer cooking club and wondering we could do this as one of our meals. What do you think???

  67. Tonya, I’d like to try this recipe for some out of town guests this week. I’d love to prep it the night before. Have you ever baked it straight out of the fridge? I was curious how I’d have to alter the baking time.

  68. Has any one used frozen fruit? fresh ones tend to be more expensive. But I also don’t want the dish to be “mushy” because of the frozen fruit. suggestions? Looks like a great recipe.

  69. want to make this for Jan 1st breakfast. Can it sit overnight in the frig before baking?

  70. I entered this recipe into and made two tweaks: used dark brown sugar rather than Splenda blend, and substituted Original Flavor Almond Breeze Almond milk for the dairy. Came up with the following nutritional stats:

    Nutrition Facts

    Servings 8.0
    Amount Per Serving
    calories 191
    % Daily Value *
    Total Fat 6 g 8 %
    Saturated Fat 2 g 11 %
    Monounsaturated Fat 1 g
    Polyunsaturated Fat 1 g
    Trans Fat 0 g
    Cholesterol 31 mg 10 %
    Sodium 538 mg 22 %
    Potassium 233 mg 7 %
    Total Carbohydrate 32 g 11 %
    Dietary Fiber 3 g 14 %
    Sugars 15 g
    Protein 5 g 9 %
    Vitamin A 5 %
    Vitamin C 23 %
    Calcium 14 %
    Iron 8 %

    I’m diabetic and count carbs, so nutritional information is mandatory. With, you can import recipes (original site always receives credit) or manually input any recipe you use. Hope this helps.

  71. Can you make this the day before and then the next morning heat it or would you not suggest that?

  72. I’ve seen a couple of inquires for calorie count, protein, etc. Can this be answered?

  73. Stargazer says:

    This didn’t last “all week” as the recipe stated. By the third day, the bananas were brown and slimy and the oatmeal had dried out.

  74. Thank you for this wonderful recipe! Mine was a little moist on the bottom and as I would like to take it to a brunch in the park I was wondering what I could do to make it a little firmer. Would preparing it without bananas night before and letting it sit in fridge all night then bake next morning help – or less milk/more eggs?? Love it though – thank you!

  75. Just starting on a gluten free diet and a friend sent me a link to your blog. I also live in downstate Illinois. I’m anxious to try this recipe. I’m thinking there were pictures of this dish, however, my browser didn’t load any of the pics. I will try back later and see if they will show up. Thanks!

  76. So first, THIS RECIPE IS AMAZING!! I actually used quick oats because I had them handy, I needed to add about 1/2c extra or it would have been too wet, but it came out amazing. My question is, can this be frozen? I suppose I could just try it, but it is so tasty, I did not want to waste any if you have already tried it! I would love to make it ahead of time, in large quantities, and freeze it. Thank you!!

  77. Looks fantastic, can’t wait to try it! I’m allergic to egg, any thoughts of what I could use as a substitute? TIA!!

  78. Thank you for this yummy recipe! My kids love it as do my husband and I!This morning will be the third time I’ve made it. I’m serving it for my daughter’s sleepover! 💛

  79. I liked this recipe, but we found it to be a bit too sweet for breakfast. Next time we’ll omit the chocolate chips & see if it’s still tasty.

  80. I’ve seen a few replies on here asking for the calorie count, but no response?
    I’d love to know the calories and macronutrient breakdown of you have it. Thanks so much! This recipe is delicious!!!!!

    • Copied from an earlier post. She omitted the chocolate chips.

      Nutrition Facts

      Servings 8.0
      Amount Per Serving
      calories 191
      % Daily Value *
      Total Fat 6 g 8 %
      Saturated Fat 2 g 11 %
      Monounsaturated Fat 1 g
      Polyunsaturated Fat 1 g
      Trans Fat 0 g
      Cholesterol 31 mg 10 %
      Sodium 538 mg 22 %
      Potassium 233 mg 7 %
      Total Carbohydrate 32 g 11 %
      Dietary Fiber 3 g 14 %
      Sugars 15 g
      Protein 5 g 9 %
      Vitamin A 5 %
      Vitamin C 23 %
      Calcium 14 %
      Iron 8 %

  81. Love this recipe!! Quick, healthy, and satisfying! Also taste AMAZING! I made it for my daycare kids about once a week- my favorite part was I could throw it together real quick (using any fruit I had) and it was ready when everyone arrived. I moved a few months ago and completely forgot about it, so this morning I’m making it for my family to enjoy!

  82. I made this last night and it was delicious and very filling. My husband is not big on oatmeal but he certainly enjoyed a slice of this “casserole” this morning. I think it would be great with maple syrup over top and could even double as a dessert if you topped with vanilla ice cream as well. It is not overly sweet though, and a lovely addition to breakfast.

  83. What a great brunch idea if you’re having people over! So easy to make a head of time! Looks great!

  84. So easy to make! Made This for a birthday brunch and it was delicious. I served it warmed and topped with Greek. vanilla yogurt sprinkled with slivered almonds. I used organic oven toasted old fashioned oats (ShopRite brand). The next morning ate at room temp and it was similar to a bread pudding; my favorite dessert but this was healthy oatmeal and fruit.


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