Raspberry Oatmeal Casserole

As I have explained time and time again, I am a person that needs to constantly be on the go.  I thrive on the stress of balancing a busy schedule.  With a lack of new recipes on the blog, there is no question my life has been nothing short of organized chaos.  With a house in desperate need of being vacuumed, an empty fridge and my comfiest sweatpants on, I am about to enjoy my first night at home in a while.  My plan:  prepping meals for the busy week to come, a Blue Moon, and “The Bachelorette Wedding”.  Sometimes the simplicity of a quiet Sunday night in is what this busy girl needs.  With the craziness of the week beginning again at 7AM Monday morning with nurse residency, followed by a trip to NYC I can only expect another week of late nights and early mornings.  I am a firm believer that breakfast is the most important meal of the day.  Growing up when the winter months arrived and the frost began to creep in, my grandmother would also make sure we started our mornings with a bowl of oatmeal, as it “sticks to your ribs and keeps your warm and full.”  This deliciously sweet oatmeal casserole has done nothing less than stick to my chilly ribs.


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  • 1 cup of quick oatmeal
  • 1/2 cup of almond milk
  • 2 egg whites
  • 3 ripe bananas
  • 1/4 cup of maple syrup
  • 1 tsp of pure vanilla extract
  • 1 tbsp of cinnamon
  • 1 pint of fresh raspberries
  • 1/4 cup of brown sugar
  • cooking spray
  • Servings: 6
  • Difficulty: easy


  • Combine all ingredients except brown sugar in a medium mixing bowl, making sure bananas are well mashed
  • Pour into a greased 8x8 baking sheet
  • Top with brown sugar and bake at 375 for about 40 minutes


  • Calories:  206
  • Carbohydrates:  47 grams
  • Protein:  4 grams
  • Fats:  2 grams
  • Fiber:  5 grams

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