I love oatmeal. Since I live in the dorms, sadly I don’t have a stovetop or oven, so I have to make my oats in either my Instant Pot or the microwave.
In my opinion, baked oatmeal is the best form of oatmeal. It’s like oatmeal cake. Don’t get me wrong, classic stovetop oats are incredible too, but there’s just something mega-cozy about baked oatmeal.
This is a great recipe for Sunday brunch or for keeping leftovers for the rest of the week. You can also substitute pretty much any fruit for strawberries. Get creative with it. Apples, blueberries, pears… whatever your heart desires!
Strawberry Banana Baked Oatmeal
Author: Ella Smith
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 6 servings
Ingredients
- 1 large ripe banana, mashed
- 2 cups rolled oats
- 1 and ½ cup unsweetened almond milk
- 1 Tablespoon flaxseed meal
- ¼ cup maple syrup
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 1 and ½ cup chopped strawberries
Instructions
- Preheat oven to 350 degrees F. and lightly grease a medium baking pan with oil. (I used olive oil.)
- In a large mixing bowl, mash banana.
- Add oats and almond milk and stir to combine.
- Add flaxseed meal, maple syrup, baking powder, vanilla, and salt. Stir well to combine.
- Pour into lightly greased pan and sprinkle strawberries on top. Gently mix into oats. (I prefer mine with berries mostly on top, so they melt a bit in the oven.)
- Bake for 32-36 minutes, or until light brown on top.
- Let cool 5 minutes before serving. Serve with more berries, banana slices, maple syrup, and/or peanut butter.
I would have never thought you could bake oatmeal. Great idea.