Alrighty, so my kids aren’t big fans of downing my green drink in the mornings. And I can’t really blame them so I opted to create the right breakfast casserole that satisfies everyone’s taste buds and here’s what I came up with! 🙂 

It is so tasty! Note: If you eat eggs (we still do) you can replace the flax meal with one farm fresh egg. Keep in mind, items like walnuts are entirely optional and you can add any fresh fruit you have. 

Gluten Free Baked Oatmeal Casserole
Serves 4
A tasty new spin on a bowl of oatmeal
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
  1. 2 cups gluten-free rolled oats
  2. 1/3 cup brown sugar
  3. 1 teaspoon baking powder
  4. 1 teaspoon cinnamon
  5. 1/2 teaspoon salt
  6. 1 cup walnut pieces
  7. 1 cup raspberries {any berries work}
  8. 1/2 cup milk chocolate chips
  9. 2 cups almond milk
  10. 3 tbsp ground flaxmeal (or ground chia)
  11. 3 tablespoons earth balance butter, melted
  12. 1 tablespoon vanilla extract
  13. 1 ripe banana, peeled, 1/2-inch slices
  1. Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet.
  2. In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal).
  3. In another large bowl, whisk together the milk, flax, butter and vanilla extract.
  4. Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.
  5. Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.
Heather Riggleman

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