Just how many variations of “egg and something” breakfast casserole recipes have you collected? Wouldn’t it be nice to have something totally different? Something that is both decadent AND healthy?

With this recipe, you will get just that! Chocolate for breakfast? You bet! With all of those wholesome oats and three varieties of fruit, who would quibble over a little bit of chocolate?

You won’t find a simpler, easier-to-assemble breakfast casserole in existence. Literally two quick steps, and then into the oven it goes. You couldn’t ask for anything easier than that. You truly can do this with your eyes half-closed!

 

INGREDIENTS

2 Cups All Natural Oats

⅓ Cup Brown Sugar (I used the Splenda blend)

1 tsp Baking Powder

1 tsp Cinnamon

½ tsp Salt

½ Cup Chocolate Chips

1 Cup Strawberries

⅔ Cup Blueberries

1 Ripe Banana

2 Cups Milk

1 Large Egg

2 Tbsp. Butter (melted and cooled)

1 tsp Vanilla

 

DIRECTIONS

Preheat oven to 375 degrees.

Spray a 10×10 casserole dish generously with cooking spray.

In a large bowl, mix oats, brown sugar, baking powder, cinnamon, salt, half the chocolate chips, & half the berries. Stir well and pour into casserole dish. Add the other half of the berries & chocolate chips to the top of the mixture. Then, slice the banana & add to top.

In a separate bowl, combine milk, egg, butter, & vanilla. Whisk thoroughly. Pour on top of oatmeal mixture, making sure the all oats are soaked evenly.

Bake for 30 minutes. Then, remove casserole & add a tablespoon of brown sugar to the top of the casserole for added sweetness (optional.) Bake for an additional 5 or 10 minutes or until the top of the casserole is golden brown.

 

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Quick Tip:  Make sure that you use all natural oats, not quick oats. Quick oats will turn into a slushy mess!

Recipe courtesy of Tonya at loveoffamilyandhome.net. Image courtesy of Good Thymes and Good Food.