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High Protein Baked Oatmeal Casserole

5 from 1 vote
This baked oatmeal casserole can be customized to fit just about any nutritional preference. The ingredients in this are not an exact science and can be varied a bit by what you have on hand or your own preference.
Oh, and it is foolproof!! You can fudge on some of the ingredients and it still turns out great!
You can adjust the amounts of the add-ins and swap them out for other superfoods. Add in a few extras to spike up the protein to make it perfect for breakfast.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 10
Course: Breakfast, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 to 7 cups uncooked organic oats
  • 1.5 cups plain, whole milk yogurt Greek or Regular
  • 1 to 2 cups water
  • 1 stick butter
  • 7 to 8 eggs
  • ½ to⅜ cup honey or maple syrup
  • ⅓ cup chia seeds (or flax seeds)
  • 1 can pureed pumpkin
  • 1 tsp baking soda
  • 1 pinch salt (can omit if using salted butter)
  • 1 cup raisins
  • 1-1½ cups almond milk (can sub water or other milk) to make oats moist
  • 2 scoops Protein Powder( We love SunWarrior)

Method
 

  1. Soak oats overnight to make them more digestible. Mix oats and plain yogurt thoroughly in a 9" by 13" pan. Cover with a dishtowel and place on your counter overnight. Read more about soaking grains, here.
  2. In the morning, uncover the oats and mix the remaining ingredients right in the glass pan. Use a potato masher to mix well.
  3. Bake in a preheated 350 degree oven for about 40 mins or until cooked in the middle. May get a nice crusty brown edge.
  4. Let sit for a bit to cool and slice up to serve about 10 to 12 people.

Notes

This high protein oatmeal keeps in the fridge for 3 to 4 days, if it lasts that long. 
Once cut, you can also freeze it in individual servings.