Getting our family out of the door, in the mornings, is always a daunting task. The chaos of getting out on time means I’ve got to have make-ahead breakfast ideas handy. This Oatmeal Raisin Breakfast Casserole bake is a family-favorite that’s both hearty and healthy. I can make the casserole ahead of time, on the weekends, and we enjoy it all week long. It’s especially delicious on cold mornings.
To be quite honest – I think my kids love this breakfast because it has a similar texture to an oatmeal cookie. It’s warm and chewy with a touch of sweetness. You can pour milk over the top or just warm it and enjoy as is. They’re always asking for it as a start to their school week.
There is brown sugar in the recipe, to add the sweet touch (which compliments the cinnamon). However, you can substitute with Brown Sugar Swerve for a sugar-free version. Just follow the substitution protocols on the back of the packaging. Then follow the Oatmeal Raisin Breakfast Casserole according to instructions, after you’ve made the substitution.
How To Make Oatmeal Raisin Breakfast Casserole
There are several ways to have this be a make-ahead breakfast option. First, you can prepare it beforehand and bake on the weekend to enjoy throughout the week. Secondly, you can prepare the casserole the night before, place in the refrigerator and then bake the next morning. Both are easy options – depending on how much time you have.
What To Serve With Oatmeal Raisin Breakfast Casserole
I like to enjoy mine warm, without any milk. If you’re more of a traditionalist when it comes to oatmeal, feel free to add milk on top. It’s the best with a fresh pot of coffee and freshly squeezed juice. You could pair a side of fruit with the casserole as well, but I don’t think it’s needed.
Easy Substitution Option
If you want to add some crunch to your Oatmeal Raisin Breakfast Casserole, just add your favorite nut. About 1/2 – 3/4 cup of chopped pecans or walnuts would add a crunchy texture.
Once again, you can substitute the brown sugar for your favorite brown sugar substitute (Swerve or Splenda works). Just follow package instructions.
How To Store Leftover Oatmeal Raisin Breakfast Casserole
If you’ve got leftovers, just place them in the refrigerator. I keep it in the casserole dish – it’s good for 5-7 days – and just place plastic wrap over the top. You can freeze the casserole and it will be good for 3 months. Just thaw and re-heat in the microwave later.
What You’ll Need From The Grocery Store:
- Rolled Oats
- Brown Sugar
- Baking Powder
Step-By-Step Direction To Make Oatmeal Raisin Breakfast Casserole
Preheat the oven to 350º. In a large bowl, combine oats, brown sugar, salt, baking powder and cinnamon.
Add butter, milk, eggs and vanilla. Mix well. Stir in the raisins.
Pour mixture into a 3-quart oval baking dish that’s been prepared with non-stick cooking spray. Bake for 45 minutes or until set.
Cool slightly before serving. Refrigerate or freeze any leftovers.
- 3 Cups Rolled Oats
- 1 Cup Brown Sugar
- 1/2 Teaspoon Salt
- 2 Teaspoons Baking Powder
- 1 Teaspoon Cinnamon
- 1/2 Cup Unsalted Butter (Melted)
- 1 Cup Whole Milk
- 2 Eggs (Beaten)
- 1/4 Teaspoon Vanilla Extract
- 3/4 Cup Raisins
- Preheat the oven to 350º. In a large bowl, combine oats, brown sugar, salt, baking powder and cinnamon.
- Add butter, milk, eggs and vanilla. Mix well. Stir in the raisins.
- Pour mixture into a 3-quart oval baking dish that's been prepared with non-stick cooking spray. Bake for 45 minutes or until set. Cool slightly before serving. Refrigerate or freeze any leftovers.
Substitution: If you want some crunch, add in your favorite nut as well.
Amount Per Serving: Calories: 314Total Fat: 14gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 65mgSodium: 95mgCarbohydrates: 46gFiber: 5gSugar: 13gProtein: 10g
**Nutrition is calculated by a third party. Actual values may vary.