A custardy breakfast casserole that tastes like oatmeal cookies met bread pudding. Mix it the night before and it’s ready for the oven the next morning, no extra effort required.
Ingredients
- 3 cups rolled oats
- 1 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon, 1/2 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup melted butter
- Optional: blueberries, sliced bananas, pecans, or a peanut butter swirl
Method
- Combine oats, brown sugar, baking powder, cinnamon, and salt.
- Whisk in eggs, milk, and melted butter.
- Fold in any add-ins and pour into a greased baking dish. Cover and refrigerate overnight if prepping ahead.
- Bake at 350°F for 30 to 35 minutes, until golden and set.
- Serve hot with cold milk poured over the top and a drizzle of maple syrup.
Oat-based breakfasts keep blood sugar steadier through the morning than most cereal or toast — something Amish kitchens figured out long before nutrition science caught up.
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