- 2 cups old fashioned rolled oats
- 1/3 cup packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup walnuts, chopped
- 2 cups sliced strawberries
- 1/3 cup raisins
- a few sprinklings of semi-sweet mini chocolate chips
- 2 cups milk
- 1 large egg
- 3 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 1 ripe banana, peeled, 1/2-inch slices
So, after a two week pancake bingefest, I felt like something lighter…healthier.
Something without buttermilk.
Not that there’s a dang thing wrong with buttermilk. But ya know, I went thru like three jugs of the stuff. I needed to be stopped.
I had this recipe pinned on my breakfast board for a long time and finally got around to trying it out this morning. It’s one of those recipes you regret not making sooner.
I read you could make this one morning and have it the rest of the week, but there’s no way this will last me a week. Two and half days, maybe. It’s soooo so good, one bowl isn’t enough for this fatty.
The great thing about this oatmeal, is that you could pretty much throw whatever you wanted into it. And you could sub the butter with coconut oil, which I’m going to try next time.
But that’s as crazy as I’m willing to get. Whoever tries removing the brown sugar bag from my hand will get slapped. You’ve been warned.
The original recipe is here, at inspired taste. This is my tweaked version.
Heat oven to 375 degrees F. Generously spray the inside of a 10-1/2 by 7 inch baking dish (or 8-inch by 8-inch square baking dish) with cooking spray and place on a baking sheet (I prefer using a piece of butter to moisten the pan instead).
In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the strawberries and half the chocolate. Add to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top of the oats. Then, scatter the banana slices.
In another large bowl, whisk together the milk, egg, butter and vanilla extract. Then, pour over oats and fruit. Gently shimmy and shake the baking dish to help the milk mixture go throughout the oats.
Bake oatmeal for 35 to 40 minutes or until the top is 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 (I highly recommend doing this!)