Baked Oatmeal with Strawberries, Banana and Chocolate
Adapted from the lovely cookbook, Super Natural Every Day, written by Heidi Swanson, this is perfect when serving a crowd for breakfast. You can bake this the night before and reheat in the morning for an easy and impressive breakfast. Replace strawberries with blueberries or other berry. If you do not have Chinese five spice, you can simply substitute with 1 teaspoon of ground cinnamon, the flavor will be slightly different, but still delicious.
Cuisine: Main Ingredient: Oats
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|2 cupsOld fashioned rolled oats|
|1/3 cupLight brown sugar|
|1 teaspoonBaking powder|
|1 tablespoongrated orange zest|
|1 teaspoonChinese five spice|
|1/2 cupWalnut pieces, chopped|
|1 cupStrawberries, sliced|
|1/3 cupsemi-sweet chocolate chips|
|3 tablespoonbutter, melted|
|2 teaspoonVanilla extract|
|1 ripe banana, peeled, 1/2 in slices|
Baked Oatmeal with Strawberries, Banana and Chocolate Preparation
Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch 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. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal). In another large bowl, whisk together the milk, egg, butter and vanilla extract.
Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shimmy/shake the baking dish to help the milk mixture go throughout the oats.
Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar on top then place back in the oven under the broiler and broil for 20-30 seconds. Serve warm with an extra sprinkle of sugar or drizzle of maple syrup.
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