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.
Strawberry Banana Baked Oatmeal
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).
These are a few of my favorite things. Baked oatmeals are a favorite go-to breakfast for something a little extra special for company or for making ahead. And of course you can’t go wrong with banana bread! So this combo definitely caught my eye. The bananas in this caramelize and add a deep richness that will definitely have you going back for more. Add some nuts for a sweet toasty flavor and oats for fiber and texture. This is very mildly sweet, so if you like a sweeter breakfast feel free to add more sugar, or you can serve this with a drizzle of maple syrup.
Banana Bread Baked Oatmeal
Adapted from Budget Bytes
- 4 large bananas, mashed (about 2 1/2 cups)
- 1/3 cup brown sugar
- 3 large eggs
- 3/4 tsp salt
- 1 tsp vanilla extract
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/8 tsp freshly grated nutmeg
- 3 cups milk
- 3 3/4 cup old-fashioned oats
- 1 cup chopped walnuts or pecans
Preheat oven to 350°F. Grease a large baking dish (at least 2 quart size) with cooking spray and set aside.
In a large bowl, mash the bananas, then add brown sugar, eggs, salt, vanilla, baking powder, baking soda, cinnamon and nutmeg. Slowly whisk in the milk, then stir in the oats and nuts.
Pour mixture into prepared baking dish and cover with foil and bake for about 40 minutes. Remove foil and bake for an additional 15 minutes until golden and the center is set.
Serve with milk and/or maple syrup, or just enjoy as is!
This might be my new favorite breakfast! It’s nice and chewy, the toasted nuts are delicious, the apples stay firm, the spices are subtle but warm. This didn’t really hold its shape, but I’m not concerned with looks as long as it tastes good! Next time I’ll probably just make this in a 9×9″ baking dish instead of a pie pan…or maybe double it and make it in a 9×13. Will definitely be making this again! It came together quickly and while it takes a while to cook it just encouraged me to get my workout in early in the day–it’s a win-win!
Apple Pie Baked Oatmeal
Adapted from Nutritious Eats
- 2 apples, peeled and chopped (I used granny smith)
- 2 cups old fashioned rolled oats
- 1 tsp baking powder
- 1/2 cup chopped pecans
- 1 1/4 tsp cinnamon
- 1/8 tsp cloves
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- pinch of salt
- 1 3/4 cup milk
- 2 eggs
- 1/4 cup canola oil
- 1/4 cup maple syrup
- 2 tsp vanilla extract
Preheat oven to 375°F. Grease a 9 1/2″ pie dish with cooking spray and set aside.
In a large bowl, mix together apples, oats, baking powder, pecans, spices and salt. In a separate bowl, whisk together milk, eggs, oil, maple syrup and vanilla. Stir wet ingredients into the dry until just combined. Carefully pour batter into prepared pan and bake for 45 minutes. Cover with foil during the last 5 minutes if the top gets brown quickly. Let stand for about 10 minutes before serving.