Ingredients
🧺 INGREDIENTS
(Serves 5 people with leftovers)
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- 3 cups old-fashioned rolled oats
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- 2½ cups milk (almond milk, oat milk, dairy milk, or a mix)
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- 2 large ripe bananas, mashed (for the batter)
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- 1 banana, sliced (for topping)
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- 2 cups strawberries, sliced (fresh or frozen)
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- 2 large eggs
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- ¼ cup maple syrup or honey (optional, use less for low-calorie)
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- 1 teaspoon cinnamon
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- ½ teaspoon vanilla extract
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- ½ teaspoon baking powder
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- ¼ teaspoon salt
Optional add-ins (as seen in the image)
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- ½ cup chopped walnuts or pecans
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- 1–2 tablespoons chia seeds or ground flaxseed
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch or oval baking dish.
Tip: An oval ceramic dish gives even browning and clean slices.
In a large bowl, whisk together mashed bananas, milk, eggs, maple syrup (if using), vanilla, and cinnamon until smooth.
Tip: Fully mashed bananas create even sweetness throughout the oatmeal.
Stir in rolled oats, baking powder, salt, and any optional seeds or nuts. Mix until fully combined.
Tip: Let the mixture rest for 3–5 minutes so the oats absorb liquid before baking.
Gently fold in most of the sliced strawberries, reserving some for the top.
Tip: Folding instead of stirring keeps the strawberries intact and prevents sogginess.
Pour the mixture into the prepared baking dish. Arrange banana slices and remaining strawberries evenly on top.
Tip: Lightly press the fruit into the surface so it doesn’t dry out while baking.
Bake uncovered for 35–40 minutes, or until the center is set and the edges are golden.
Tip: The oatmeal will firm up as it cools—avoid overbaking.
Let cool for 10 minutes before slicing. Serve warm or at room temperature.
Tip: This baked oatmeal slices cleanly and reheats beautifully for weekday breakfasts.