Baked Oatmeal with Strawberries & Bananas
I have officially jumped on the oatmeal bandwagon. For someone who previously avoided oatmeal like it was the plague, I’ve found myself eating it almost daily and enjoying it thoroughly. I find that it very filling-perfect for those long, long days at work. When I cook it on the stove (in a hurry, I might add) I love adding some vanilla, toasted pecans, coconut and sprinkling it with dried cranberries. So healthy and deliciousJ
For the days that I have off, my preferred way of cooking oatmeal is baking it in the oven-such as The Baked Blueberry & Banana Oatmeal that I posted earlier this year on here. I came across this recipe and knew it would be perfect to try. Orange zest, strawberries & bananas...almost like having dessert for breakfast, right?
Baked Oatmeal with Strawberries and Bananas
Makes 6 servings
2 cups old fashioned rolled oats
1/3 cup light brown sugar
1 teaspoon baking powder
zest of 1 orange
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup chopped toasted pecans
1 cup sliced strawberries
2 cups milk
1 large egg
3 tablespoons butter, melted
2 teaspoons vanilla extract
1 ripe banana, peeled, 1/2-inch slices
Preheat the oven to 375 degrees F and coat the inside of a 10 ½ X 7 baking dish with cooking spray.
In a large bowl, mix together the oats, sugar, baking powder and orange zest. Stir in the salt, half pecans and strawberries (for the topping the oatmeal.). In another large bowl, whisk the milk, egg, butter and vanilla extract until well combined.
Add the oat mixture to the baking dish. Arrange the remaining strawberries and pecans on top with the banana slices. Pour the liquid mixture over the oats and gently shake the baking dish to help the milk go through the oats.
Bake for 35-40 minutes, or until the top is a nice golden brown and the milk mixture has set. Serve warm with sugar or maple syrup.
Source: slightly adapted from Inspired Taste