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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 inFresh from the Farmstandand 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.
Table of Contents
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 onCrock 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 9×13 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 Ihave not triedthose ingredients myself.
- Check outour favorite Slow Cookers, Pressure Cookers, Multi-Cookers and Air Fryersin 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
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.
5 from 7 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Crock Pot Blueberry Breakfast Casserole
Prep Time: 15 minutes minutes
Cook Time: 2 hours hours
Total Time: 2 hours hours 15 minutes minutes
Servings: 10
Calories: 243kcal
Author: Cris
Ingredients
- 3 Tablespoons Butter melted
- 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 Tablespoon Baking Powder
- 1/2 teaspoon 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.
Video
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 Ihave not triedthose ingredients myself.
- Looking for more recipes? OurRecipe Findercan help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in ourAmazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish.The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- Finally, all slow cookers cook differently, so cooking times are always a basic guideline. Recipes shouldalways be tested first in your own slow cooker and time adjusted as needed.
Nutrition
Calories: 243kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 135mg | Potassium: 209mg | Fiber: 1g | Sugar: 22g | Vitamin A: 80IU | Vitamin C: 2.9mg | Calcium: 89mg | Iron: 0.9mg
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
Slow Cooker Recommendation
We loved using our 9×13 casserole crockfor 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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Cris
Whether you've been told you can't cook your whole life or you have the knife skills of an Iron Chef, Cris loves to connect you to just the right recipe.
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
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Reader Interactions
Comments
Sherri Yanakopulos says Help! What are long cooking oats?? Steel cut? Rolled?
Thanks!Reply
- Aunt Lou says
Hi Sherri!Another name for these is Old Fashioned Oats. You want to make sure you don’t use the ones called Quick Oats or Quick Cooking Oats. The Old Fashioned/Long Cooking Oats aren’t steel cut or rolled, but take longer to make than the Quick Cooking Oats. Hope that helps and you enjoy this as much as we do!
Aunt Lou
- LL says
DeliciousReply
- Aunt Lou says
So glad you enjoyed it as much as we do!
- Jen says
Have you tried making this in an Instant Pot? Curious how it would work.
Reply
- Cris says
Hi Jen-
I have not tried it, but you would likely need to cut the recipe at least in half and use a pot in pot technique. I couldn’t give exact recommendations without first doing a lot of testing. If you try it, let me know how it goes!
- holly says
Do 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
Reply
- Julie says
I 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!
Reply
Oh yum! Can’t wait to try this. I even have some cream of wheat that needs to be used up. 🙂
Reply
- Joanne says
This is a delicious looking breakfast! Now, I want that casserole Crock Pot, too.Reply
- Cris says
I just love it Joanne! Enjoy!
- Kelli says
This 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 🙂Reply
- Cris says
Hi 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!
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