I eat a lot of oatmeal. In fact, during the week I frequently eat oatmeal for lunch because it’s quick, easy and can be modified by adding some fruit, peanut butter or maple syrup. Before coming across this recipe, I tried a few different versions of baked oatmeal. While other recipes were adequate, they often had two much sugar and not enough fruit. This recipe has the perfect amount of sweetness and plenty of fruit. The maple syrup and the pecans combine with the fruit to yield a wholesome and delicious breakfast.
I like to make this oatmeal with whatever fruit is in season, whether it’s blueberries, strawberries, peaches, apples or bananas. My absolute favorite combination is the one I am sharing with you today. Our strawberry plants are producing a lot of strawberries right now. I harvested them Friday afternoon and made this oatmeal on Saturday morning.
Another thing that I love about this baked oatmeal is that it reheats well. I’ll make a batch during the weekend and reheat for breakfast during the week. You can also add a little milk before or after the oatmeal is reheated.
2 tbsp. unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled, sliced and divided
1 cup fresh strawberries, divided
Preheat the oven to 375 degrees. Lightly grease a 2-quart baking dish.
In a medium bowl, combine the oats, half of the nuts, baking powder, cinnamon and salt. Stir with a fork to combine. In a liquid measuring cup, combine the maple syrup, milk, egg, butter, and vanilla. Spread half of the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the strawberries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats. Sprinkle the remaining nuts, strawberries and bananas over the top.
Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.