This is one of the things I made for Easter brunch. Every year my mom’s side of the family comes to stay with us and we have a big party on Saturday, and then I always make a big brunch on Easter. This year’s spread was awesome. I made a prosciutto asparagus fontina strata, my raspberry lemon bread, a raspberry ricotta cake from Bon Appetit, honey whole wheat cinnamon rolls, and this baked oatmeal. I am SO glad I made this oatmeal last minute. We had some gorgeous strawberries that needed to be used up and I wanted a healthier addition to have with brunch. This turned out to be SO good. It’s perfect to cut the leftovers into squares and have during the week for breakfast!
Before baking.
Serves 8-10
4 c. old fashioned oats (not instant)
1/3 c. loosely packed brown sugar
1 tsp. cinnamon
2 T. flaxseed meal
1/4 tsp. sea salt
2 medium bananas, mashed
3 1/2 c. non dairy milk (I used a mixture of unsweetened vanilla almond milk and vanilla coconut milk)
1 tsp. vanilla extract
2 c. sliced strawberries
Preheat oven to 350℉. Grease a 2/2 quart baking dish with coconut oil or butter. (You could also use a 9×13 baking dish but you may need to bake for a shorter time). In a medium bowl, stir together the oats, brown sugar, cinnamon, flaxseed meal and sea salt until combined.
In a separate bowl, whisk together the mashed banana, milk, and vanilla until combined. Add the liquid mixture to the oat mixture and stir until combined. Fold in the sliced strawberries. Pour into prepared pan and bake for 45-50 minutes until all liquid is absorbed and top is golden brown. Let cool for 10 minutes or so before serving. Cut into squares and drizzle with milk and a little honey if you like things sweeter. More fresh strawberries would be yummy too!
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