Introduction

This Oatmeal Breakfast Casserole is a warm and comforting way to start your day. Packed with apples, nuts, and wholesome oats, it’s a nutritious, make-ahead breakfast that the whole family will love.

The image shows a white rectangular baking dish filled with a baked oat and fruit mixture. The top layer is uneven and golden brown with visible chunks of apple pieces and oats spread throughout, creating a rough texture with some darker spots from baking. A noticeable scoop is missing from one corner, revealing a moist, dense inside layer of the oat mixture with softer apple bits embedded. The baking dish rests on a soft, crumpled blue and white cloth against a white marbled background. To the right, there is a white plate with fresh blueberries, and to the left bottom corner, a small clear glass bowl containing a light brown creamy sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups diced apple (about 2 large or 3 small apples, your favourite variety)
2 tablespoons ground flaxseed
¼ cup water
3 cups old fashioned rolled oats (not instant or steel cut, gluten-free if needed)
1 cup chopped walnuts or pecans
½ cup raisins or sultanas
2 teaspoons baking powder
2 teaspoons cinnamon
¼ teaspoon ground nutmeg
3 tablespoons chia seeds
3 tablespoons hemp seeds (optional)
¼ teaspoon sea salt
3½ cups unsweetened almond milk
½ cup maple syrup
1 tablespoon vanilla extract
2 tablespoons coconut sugar (optional)

Instructions

Step 1: Preheat the oven to 350°F.
Step 2: Chop the apples and transfer them to a large bowl filled with water and a squeeze of lemon to prevent browning.
Step 3: In a small bowl, mix the ground flaxseed and water. Set aside for 5 minutes to thicken.
Step 4: In a large bowl, combine the rolled oats, chopped nuts, raisins, baking powder, cinnamon, nutmeg, chia seeds, hemp seeds, and sea salt.
Step 5: In a separate bowl or glass measuring cup, mix the almond milk, maple syrup, and vanilla extract. Add the thickened flaxseed mixture and stir to combine.
Step 6: Pour the wet ingredients into the dry ingredients and mix thoroughly with a spatula.
Step 7: Drain the apples well using a colander, then fold them into the oat mixture. The batter will be loose – this is normal.
Step 8: Transfer the mixture to a 9×9 inch casserole dish or similar size. Cover with tinfoil and bake for 50 minutes.
Step 9: Remove the tinfoil, sprinkle coconut sugar on top if using, and bake for an additional 20 minutes until golden and set.
Step 10: Let the casserole sit for at least 10 minutes before slicing or serving. Top with almond caramel, nut butters, maple syrup, extra nuts, or fresh berries as desired.

Tips & Variations

Soak the rolled oats overnight to make the casserole even creamier and reduce baking time slightly.
Swap apples for pears or add diced sweet potato for a seasonal twist.
Use chopped pecans instead of walnuts for a milder nutty flavor.
Add a handful of shredded coconut or pumpkin seeds for extra texture.
If you prefer a sweeter casserole, increase the maple syrup by 2 tablespoons or add a sprinkle of brown sugar.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave or in a low oven until heated through. This casserole also freezes well; thaw overnight in the fridge before reheating.

How to Serve

A baked dish is shown in a white rectangular casserole with handles, sitting on a blue and white striped cloth over a white marbled surface. The dish contains roughly three layers: the bottom appears to be a moist mixture of oats, nuts, and small dark-colored bits, the middle layer is filled with light beige to pale brown chopped apple chunks, and the top layer is a crumbly textured mix of oats and small nuts with a light cinnamon dusting giving a warm brown tone. To the right is a white bowl filled with fresh dark blueberries, and at the bottom left corner, there is a small clear glass cup with a light brown creamy sauce. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Yes, you can substitute almond milk with any plant-based milk such as oat, soy, or coconut milk. Dairy milk works as well if you’re not avoiding dairy.

Is this casserole gluten-free?

It can be, as long as you use certified gluten-free rolled oats and ensure your other ingredients are gluten-free. Always check labels if you have a gluten intolerance or allergy.