Baked Oatmeal Casserole

How to Make Baked Oatmeal Casserole

1. 1

   Step 1: Preheat oven and prepare pan

   Preheat the oven to 375°F (190°C). Generously grease an 8x8-inch (20x20 cm) baking dish with the melted butter (or coconut oil) so the casserole releases easily and the edges crisp during baking.

   For this step

   • 2 tbspunsalted butter, melted (or coconut oil)
2. 2

   Step 2: Mix the dry ingredients

   In a large bowl, combine the rolled oats, baking powder, ground cinnamon, and sea salt. Stir well so the leavening and spices are evenly distributed throughout the oats.

   For this step

   • 2 cupsrolled (old-fashioned) oats
   • 1 tbspbaking powder
   • 1 tspground cinnamon
   • 1/2 tspfine sea salt
   
3. 3

   Step 3: Whisk together the wet ingredients

   In a separate bowl, whisk the milk, eggs, maple syrup, and mashed banana until smooth. The banana adds natural sweetness and moisture — if using applesauce, the texture will be slightly lighter.

   For this step

   • 2 cupsmilk (dairy or unsweetened plant milk)
   • 2 largelarge eggs
   • 1/4 cupmaple syrup (or honey)
   • 1 cupmashed ripe banana (or applesauce)
   
4. 4

   Step 4: Combine wet and dry, fold in fruit

   Pour the wet mixture into the bowl with the dry ingredients and stir until fully combined. Gently fold in the blueberries, leaving a few to sprinkle on top for a pretty finish.

   For this step

   • 1 cupfresh or frozen blueberries
   
5. 5

   Step 5: Bake until set

   Transfer the batter to the prepared baking dish, smoothing the top. Bake for 30–40 minutes, or until the center is set and the top is lightly golden — a toothpick inserted near the center should come out mostly clean with a few moist crumbs.
   
6. 6

   Step 6: Cool, slice, and serve

   Let the casserole rest for 10 minutes to finish setting, then slice into 6 portions. Serve warm with yogurt, milk, a drizzle of extra maple syrup, or a sprinkle of toasted nuts; refrigerate leftovers and reheat individual slices.
   

1. Preheat the oven to 375°F (190°C). Generously grease an 8x8-inch (20x20 cm) baking dish with the melted butter (or coconut oil) so the casserole releases easily and the edges crisp during baking.
2. In a large bowl, combine the rolled oats, baking powder, ground cinnamon, and sea salt. Stir well so the leavening and spices are evenly distributed throughout the oats.
3. In a separate bowl, whisk the milk, eggs, maple syrup, and mashed banana until smooth. The banana adds natural sweetness and moisture — if using applesauce, the texture will be slightly lighter.
4. Pour the wet mixture into the bowl with the dry ingredients and stir until fully combined. Gently fold in the blueberries, leaving a few to sprinkle on top for a pretty finish.
5. Transfer the batter to the prepared baking dish, smoothing the top. Bake for 30–40 minutes, or until the center is set and the top is lightly golden — a toothpick inserted near the center should come out mostly clean with a few moist crumbs.
6. Let the casserole rest for 10 minutes to finish setting, then slice into 6 portions. Serve warm with yogurt, milk, a drizzle of extra maple syrup, or a sprinkle of toasted nuts; refrigerate leftovers and reheat individual slices.