Recipe of the Week: Baked Oatmeal Casserole

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Baked Oatmeal Casserole




  • 2 cups rolled oats
  • 1/3 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp sale
  • 1 cup walnut pieces
  • 1 cup raspberries (any berries work)
  • ½ cup milk chocolate chips
  • 2 cups milk
  • 1 Tbsp butter, melted
  • 1 egg
  • 1 Tbsp vanilla
  • 1 ripe banana, peeled, cut into ½ inch slices


  • Preheat oven to 375.
  • Spray the inside of a 10.5 x 7 inch baking dish with cooking spray and place on a baking sheet with a lip.
  • In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the raspberries and half the chocolate (save the other half for the top of the oatmeal)
  • In another bowl, whisk together the milk, egg, butter and vanilla.
  • Add the oat mixture to the prepared baking dish. Arrange the remaining raspberries, walnut and chocolate on top.
  • Add the banana slices to the top.
  • Pour the milk mixture over everything.
  • Gently shake the baking dish to help the milk mixture go throughout the oats.
  • Bake 35-40 minutes or until the top is golden brown and the milk mixture has set.
  • For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.


  • I made one with cut up peaches and blueberries that was amazing. (I used one cup of each in place of the raspberries and the walnuts)
  • You could use dark chocolate or even white chocolate if you prefer the flavor.
  • You could use pumpkin pie spice to add a little more character.


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