Description
A one-pan baked breakfast casserole featuring rolled oats, milk, and a touch of cinnamon. The custard base is warm, creamy, and perfectly golden with optional topping textures from fruit or nuts. Customizable for dietary needs like vegan or sugar-free.
Ingredients
1 cup rolled oats (not steel-cut)
1 cup milk (dairy or plant-based)
2 large eggs
1/4 cup sugar or sugar substitute
1 tsp vanilla extract
1 tsp cinnamon (optional)
1/2 cup chopped nuts or fruit (optional)
Instructions
Preheat oven to 350°F (175°C)
Grease a 9-inch pie dish or 8×8-inch baking dish with oil or butter
Combine oats, cinnamon, sugar, and vanilla in a mixing bowl
Whisk eggs and stir in milk
Pour wet ingredients into dry ingredients and mix until fully combined
Transfer batter to the baking dish and spread evenly
Add chopped fruit or nuts on top for extra texture
Bake for 25-35 minutes or until golden and set in the center
Cool slightly before slicing and serving
Notes
Use a flax egg (1 tbsp flaxmeal + 3 tbsp water) for a vegan version
Chopped nuts or fruit can be omitted for nut-free/sugar-free adaptations
Best when leftovers are refrigerated overnight to allow flavor development
Store in an airtight container for up to 3 days
- Prep Time: 15
- Cook Time: 30
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 10g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 50mg