Breakfast · Favorite Recipes · Slow Cooker

Slow Cooker Raspberry Breakfast Casserole

This casserole wasn’t bad! I’ll be honest… It wasn’t our favorite and here is why. We like sweet things. If this casserole had been a bit more sweet, like maybe adding a drizzle or something, we might have liked it better. My mom ate this with us and she looooved it!! Her palate isn’t as sugary. So, if you are used to eating with limited amounts of sugar I know you’ll love this! I really did like it!! It just took a few bites for my palate adjust to the fact that it was a bit bland to me. So here it is!!

3 tbsp melted Butter
1 cup Long Cooking Oats
1 cup Cream of Wheat – uncooked
1 cup Flour
1 cup Brown Sugar
1 Egg, slightly beaten
1 cup Milk
1/4 cup Oil
1 tbsp Baking Powder
1/2 tsp Salt
2 cups Raspberries (or any other berry)

Grease your crockpot.
Mix all ingredients together except the berries.
Fold in the berries.
Pour batter into crockpot.
Cover and cook on low for 3 hours or high for 1 1/2 – 2 hours or until the casserole sets up.
Serve warm.

Note: Cook time varies. I did 2 hours on high and the edges on mine were burnt but the inside was still moist and delicious. Check the casserole about 20-30 minutes before complete. If the middle isn’t finished cooking, leave the lid off.

  1. Mix all ingredients except blueberries and nuts.
  2. Fold in blueberries and nuts.
  3. Pour batter into your crock pot
  4. Cover and cook on low for 3 hours or high for 1½ -2 hours or until the casserole sets up
  5. Serve warm.



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