This Crock Pot Blueberry Breakfast Casserole is the perfect dish to get your day started! The nuts and grains compliment the bright bursts of the fresh blueberries in this filling casserole.
When Miss Add (my 7 year old) hears that Mommy is making “the blueberry stuff” for breakfast she is thrilled. We have been making some form of this blueberry bake for years now. We found the original years ago in Fresh from the Farmstand and truth be told, we have made it every which way to Sunday ever since. We have made it into muffins and even made a lightened up version.
Crock Pot Blueberry Breakfast Casserole
So, it comes as no surprise that as soon as I got my casserole crock pot, I wanted to give ‘er a try with my favorite morning casserole! We just loved it. We usually choose blueberries and walnuts for this casserole, but you can use mixed berries, strawberries, cherries, cranberries, etc. and chopped pecans or almonds instead of walnuts. Actually cranberries with walnuts and a little bit of orange peel sounds like an ah-mazing combo that we will be trying soon… stay tuned!
Notes on Crock Pot Blueberry Breakfast Casserole
- When serving this up, it will tend to be crumbly if served warm… which is fine by us! But, if you want a more slice-able casserole piece, it will likely slice up better after cooling (but who wants to wait???)
- While we used a 9 x13 casserole crock pot, you can use a 5-6 qt oval, you will just need to watch it the first time to see how long it takes to cook up. When you get towards the end of cooking, you may want to remove the lid to let some of the steam evaporate and help the center finish setting up.
- I cannot predict how a dish will do if you choose to substitute for dietary restrictions because I have not tried those ingredients myself.
- Check out our favorite Slow Cookers, Pressure Cookers, Multi-Cookers and Air Fryers in our Amazon Influencer Shop.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Crock Pot Blueberry Breakfast Casserole
Ingredients
- 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 T Baking Powder
- 1/2 tsp Salt
- 2 Cups Blueberries
- 1/4 Cup Chopped Walnuts
Instructions
- Mix all ingredients except blueberries and nuts.
- Fold in blueberries and nuts.
- Pour batter into your crock pot
- Cover and cook on low for 3 hours or high for 1½ -2 hours or until the casserole sets up
- Serve warm.
Notes
- When serving this up, it will tend to be crumbly if served warm... which is fine by us! But, if you want a more slice-able casserole piece, it will likely slice up better after cooling (but who wants to wait???)
- While we used a 9 x13 casserole crock pot, you can use a 5-6 qt oval, you will just need to watch it the first time to see how long it takes to cook up. When you get towards the end of cooking, you may want to remove the lid to let some of the steam evaporate and help the center finish setting up.
- I cannot predict how a dish will do if you choose to substitute for dietary restrictions because I have not tried those ingredients myself.
- Check out our favorite Slow Cookers, Pressure Cookers, Multi-Cookers and Air Fryers in our Amazon Influencer Shop.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Slow Cooker Recommendation
We loved using our 9 x13 casserole crock for this recipe, however it should work fine in a regular 5-6qt crock pot as long as you watch your cooking times closely the first time you try it. Psst… that should be a general rule of thumb when trying any new crock pot recipe.
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holly says
April 25, 2017 at 4:50 pmDo you think Quinoa would work instead of cream of wheat? Also, honey instead of sugar, trying to keep the refined sugars to a minimum.
Thanks
Julie says
April 25, 2015 at 11:18 amI have made this twice baked in the oven in Corningware. Both times without cream of wheat (double the oats) and used quick oats. All else is the same. Bake covered in 350C oven for 45 minutes. Take cover off for last 10 minutes. Amazing!
Lydia @ Thrifty Frugal Mom says
March 19, 2015 at 7:36 pmOh yum! Can’t wait to try this. I even have some cream of wheat that needs to be used up. 🙂
Joanne says
March 16, 2015 at 6:14 pmThis is a delicious looking breakfast! Now, I want that casserole Crock Pot, too.
Cris says
March 16, 2015 at 7:37 pmI just love it Joanne! Enjoy!
Kelli says
March 16, 2015 at 3:45 pmThis looks delish! Do you know if it freezes well? I am always looking for freezer meals and breakfast meals seem to be the hardest.
Thanks 🙂
Cris says
March 16, 2015 at 7:45 pmHi Kelli-
I can’t believe I haven’t tried! I would guess it would do alright, but I’d have to try it first before I could recommend.Good luck!