I’ve been eating overnight oats for breakfast everyday, but after seeing varieties of baked oatmeal on a few blogs, I decided to try to take the ingredients I put into my overnight oats and turn it into a baked version!
This version is made with strawberries, coconut, and walnuts. But you can add any toppings you would add to your favorite oatmeal combo. It reheats really well. This version lasted me for 3 delicious breakfasts.
- 1-2 medium ripe bananas, (the riper the better) sliced into 1/2″ pieces
- 1 1/2 cup strawberries, chopped
- 1/4 cup honey (or agave)
- 1 cup uncooked quick oats
- 1/4 cup chopped walnuts or pecans
- 1/4 cup shredded coconut
- 1/2 tsp baking powder
- 3/4 tsp cinnamon
- 1 T chia seeds
- pinch of salt
- 1 cup milk (any kind, I used coconut)
- 1 egg
- 1 tsp vanilla extract
1. Preheat the oven to 375° F. Lightly spray a 8 x 8″ or 9 x 9″ or pie baking dish with cooking spray; set aside.
2. Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the strawberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the honey and cover with foil. Bake 15 minutes, until the bananas get soft.
3. Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, coconut, chia seeds, and salt; stir together.
4. In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
5. Remove the banana mixture from the oven, then pour the oat mixture over the bananas and blueberries.
6.Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats.
7. Sprinkle the remaining strawberries and walnuts over the the top.
8. Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set.
9. Serve warm from the oven. With a side of vanilla greek yogurt. It tastes like strawberry banana bread à la mode, except way healthier!
Have you tried baked oatmeal?