Total Time: 55 minutes Serves: 6
Recipe From: Brittany Mullins
Ingredients:
- 2 cups rolled old-fashioned oats
- ¼ cup pure maple syrup
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp sea salt
- 2 cups non-dairy milk of choice, dairy milk works also
- 1 large egg, or 1 tbsp ground flaxseed (vegan alternative)
- 2 tbsp coconut oil, melted
- 2 tsp pure vanilla extract
- 2 ripe bananas, 1 mashed and 1 sliced
- 1 ½ cups fresh quartered strawberries, divided
- ¼ cup chocolate chips, divided
- cooking spray
- additional strawberries, bananas and milk for serving
Directions
- Set oven: Preheat the oven to 375°F.
- Prepare pan: Spray an 8-inch square baking dish with cooking spray.
- Mix ingredients: In a large bowl, mix together the oats, baking powder, cinnamon and salt. Add in milk, maple syrup, egg, coconut oil, vanilla and mashed banana. Stir well to combine.
- Add remaining ingredients: Gently fold in 1 cup strawberries, 1/2 of your banana slices and 1/8 cup of chocolate chips.
- Pour into baking dish: Carefully pour oatmeal mixture into the prepared baking dish.
- Add toppings: Scatter the remaining strawberries, banana slices and chocolate chips on top.
- Bake: Bake for 50-60 minutes or until the middle of the bake is set (it might still be slightly wet from the strawberries but that’s okay). The top/edges will be golden.
- Serve: Remove from the oven and let cool for a few minutes. This will allow the baked oatmeal to set a bit more. Portion and serve. Top with additional fresh strawberries, banana and a splash of milk.
NOTES: Storage: Store baked oatmeal in the fridge in an airtight sealed container for 4-6 days.
To reheat: Add a portion to a microwave-safe bowl and heat until warm throughout, about 1 minute or set oven (or toaster oven) to 350°F and bake for 5-10 minutes, or until warm. Top with extra milk, if desired.