It’s about time to live up to the blog’s name, don’t you think?

And thus, I give you–drumroll please–a casserole recipe!!

Why did I choose the name “Kiss My Casserole” for the blog? Two reasons. One: My incredibly creative and remarkably witty little sister came up with it on the spot when I asked her for ideas. It was cute, catchy, and a little bit sassy, and it stuck. Two: I love casseroles. Casseroles are super easy to prepare. A casserole refers to food prepared in a large, deep dish that is used both in the oven and also for serving. One dish = less clean up = happy Hanna.

Casseroles are also a winner in my book, because they are so versatile. You can throw together almost any combination of protein, veggies, fruit, starch, cheese–you name it–and create casseroles for breakfast, lunch, or dinner.  Bonus points: casseroles are great for leftovers.

Although casseroles became a popular one-dish meal in the U.S. in the 1950s, their image today is not exactly glamorous. Healthy eaters often snub casseroles, considering them to be heavy comfort food always prepared with cream of mushroom soup. I propose that your favorite casserole recipes can be lightened up and become healthy and tasty additions to even the most sophisticated foodie’s diet.

Allow me to introduce you to my Baked Blueberry Oatmeal Casserole.

Bursting with blueberries and sprinkled with chocolate chips, this baked oatmeal casserole straddles the dividing line between breakfast and dessert. There is no more comforting breakfast on a cold winter morning than a piping hot bowl of oatmeal. In a perfect world, I would wake up early and leisurely sip my coffee while preparing my blueberry oatmeal and getting ready for work. The reality is that convincing myself to climb out of my warm, cozy bed on these cold mornings is no easy task, which leaves me running late with no time for oatmeal.  Enter Baked Blueberry Oatmeal Casserole!

Preparing this quick and easy casserole one time leaves you with 12 servings of oatmeal that can be frozen and individually reheated for the frantic mornings when the warm covers win the battle until the very last minute. The memory of the tantalizing blueberry cinnamon concoction in the oven might be all the convincing you need to throw off the covers and jump out of bed to greet the morning.

I dare anyone who turns up their nose at the thought of a casserole to try a warm piece of my Baked Blueberry Oatmeal Casserole drizzled with sugar-free syrup. Simple, delicious, and nutritious–the casserole saves the morning!

Baked Blueberry Oatmeal Casserole

Yields: 12 servings

INGREDIENTS
3 cups rolled oats
1/4 cup Splenda Brown Sugar Blend (Note: If using regular brown sugar, use 1/2 cup.)
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups fresh blueberries
1/4 cup mini chocolate chips
2 1/2 cups almond milk (I use Silk Vanilla Unsweetened)
1/2 cup egg substitute (I use Egg Beaters) OR 2 large eggs
1/4 cup Greek yogurt (I use Fage)
1 teaspoon vanilla extract

INSTRUCTIONS
Preheat your oven to 375 degrees and spray a 9×13 casserole dish with cooking spray.

In a mixing bowl, stir together oats, brown sugar, baking powder, cinnamon, salt, blueberries, and chocolate chips. Save a few blueberries and chocolate chips for topping. Transfer dry ingredients to baking dish.

In a separate bowl, whisk together milk, eggs, yogurt, and vanilla extract. Pour the wet ingredients into the baking dish over the dry ingredients, and top with remaining blueberries and chocolate.

Bake for 35-40 minutes. Cool before serving.

NUTRITION
Servings: 12
Calories: 145
Fat: 3.4g
Carbs: 24.1g
Sugar: 5.2g
Fiber: 2.6g
Protein: 4.3g