It’s finally happened. After about a year of eating pretty much the same thing every day, I’m finally ready to find a new breakfast. As much as I adore fruit, yogurt and granola, and I’m sure it will come back in rotation, but I think this oatmeal might be my new go-to. This oatmeal is lightly sweet, a little crunchy on top, and baking the banana and strawberry gives it a rich caramelized flavor that’s just awesome. I went ahead and made a double batch of this and baked it in two pans (I didn’t want to have to extend the bake time for a 9×13″ because I was hungry!) I’m so glad I did so I’ll have leftovers for a few days! This is super yummy, goes great with some fresh strawberries on top, and a drizzle of half and half makes it a strawberries and cream dream breakfast. There’s a subtle cinnamon flavor that goes remarkably well with the strawberries.
Adapted from How Sweet It Is
- 2 cups old fashioned oats
- 2 1/2 Tbsp packed brown sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 large egg
- 1 cup milk (I used unsweetened almond since I had some on hand)
- 1/4 cup plain yogurt (could also use half and half or Greek yogurt)
- 2 tsp vanilla extract
- 1 medium ripe banana, mashed
- 3/4 cup sliced strawberries
Preheat oven to 375°F. Grease a 8×8″ baking pan or a pie dish with cooking spray and set aside.
In a large bowl, mix together oats, sugar, baking powder, salt and cinnamon. In a large measuring cup, measure out the milk, then mix in the egg, yogurt and vanilla. Stir wet ingredients into the dry, then add in the mashed bananas and sliced strawberries. Pour into your prepared baking dish and bake for 25-30 minutes, or until set and beginning to turn golden on top.
Serve with freshly sliced strawberries and a drizzle of half and half. If you let the oatmeal sit for about 10 minutes it firms up and you can serve as squares for a more portable breakfast (or snack).