This is a great universal recipe you can use for breakfast, brunch or dessert. I wasn’t a super fan of the soft fruit, so I think the ones on top I would just add before serving. The Chinese five spice was also really good in it giving it a nice balance keeping it from getting too sweet. Overall really easy and a huge hit in our house.
Strawberry Baked Oatmeal with Bananas
(Adapted from inspired taste)
2 cups (175 grams) old fashioned rolled oats
1/3 cup (70 grams) light brown sugar
1 teaspoon baking powder
1 tablespoon grated orange zest
1 teaspoon Chinese five spice (you can substitute cinnamon)
1/2 teaspoon salt
1/2 cup (55 grams) walnuts, chopped
6 ounces strawberries, sliced
1/3 cup (60 grams) semi-sweet chocolate chips
2 cups (470 ml) milk, dairy or non-dairy
1 large egg
3 tablespoons butter, melted
2 teaspoons vanilla extract
1 ripe banana, peeled and cut into 1/2-inch slices
Heat oven to 375 degrees F. Generously spray the inside of a 2-quart baking dish with cooking spray and place on a baking sheet.
In a large bowl, mix together the oats, sugar, baking powder, orange zest, Chinese five spice, salt, half the walnuts, half the strawberries, and half the chocolate.
Add to prepared baking dish. Scatter the remaining strawberries, walnuts, chocolate, and the banana on top of the oats.
In another large bowl, whisk together the milk, egg, butter, and vanilla extract, then pour over the oats and fruit. Gently shimmy and shake the baking dish to help the milk mixture go throughout the oats.
Bake oatmeal until the top is golden brown and the milk mixture has set, about 35 minutes.
For an extra tasty top, sprinkle a tablespoon or so of brown sugar on top of the oatmeal, and then place back in the oven under the broiler and broil for 20-30 seconds.
