Monday, June 4, 2012

Strawberry Banana Baked Oatmeal

For the last few months I have been having baked oatmeal for breakfast almost every morning. I absolutely love it, I never get sick of it, I eat it cold, I eat it warmed up, with butter, with maple syrup with cream cheese or just plain. I have yet to find a way I don't like this! Needless to say I am always experimenting with the different flavors and this time I had brought home some fresh strawberries and couldn't wait to add them to my Banana Baked Oatmeal base, what a wonderful breakfast or snack!



Strawberry Banana Baked Oatmeal: 12-18 Servings

4 Eggs
3C Milk - I use FF or 1%
4-5 Over ripe Bananas – Mashed/Blended (should come up to 2.25C once mashed approx.)
3C Chopped Strawberries
1/2C Brown Sugar
6C Uncooked Old Fashioned Oats
1.5tsp Baking Powder
1tsp Salt
1tsp Vanilla Extract
1tsp Cinnamon

Mix the eggs and milk together then add all remaining ingredients. I let it sit for 5 minutes so the oats can absorb some of the liquid then I pour into a greased 13×9 pan and cover with foil, bake at 350° for 30 minutes then uncover and bake an additional 30-40 minutes until the top of the oatmeal is evenly cooked. Remove from the oven and let it cool on the counter, then slice into 12-18 slices, and refrigerate until you are ready to eat.

Here are the recipes for my other baked oatmeals:

Pumpkin Pie Baked Oatmeal
Apple Pie Baked Oatmeal
Banana Bread Baked Oatmeal

__________________________
WW: 6 Points Plus / serving @ 12 servings
4 Points Plus / serving @ 18 servings
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5 comments:

  1. JudyJune 10, 2012 at 2:22 PM

    Thank you, thank you, thank you. My usual satisfying pb on muffin was getting old and this sounded so delicious.
    It is VERY easy to make and full of healthy ingredients. I was afraid it wouldn't cook through with all the milk. (silly me) It is chewy, yummy and I know will be a staple.
    Looking forward to trying more and more of your recipes.

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  2. CourtneyJune 15, 2012 at 9:03 AM

    Hey Jill, sounds delicious, I plan on making some this weekend! But just wondering why do you have to refrigerate them after baking?

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  3. jillianskitchenJune 15, 2012 at 9:23 AM

    Hey Courtney - I found that after about 5 days on the counter they would start to mold/ferment. In the fridge I have had them keep for 2 weeks. I know many people who slice into individual bars, wrap them tightly then freeze and they say they thaw and reheat just fine.

    - Jill

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  4. AmyJune 24, 2012 at 6:01 PM

    I made this version of your baked oatmeal this week and really enjoyed it. The texture is much more dense without the addition of applesauce (which I used in the Apple Oatmeal). These squares are a lot more dense, and I find myself breaking servings in half. Very filling, which is great.

    I would suggest adding applesauce to the mix if you're looking for a more easily broken, crumbly texture.

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  5. JenniferJonesJune 25, 2012 at 9:04 PM

    You are wonderful! I tried blueberries (lightly mashed) instead of strawberries. Because I was short a cup of oatmeal, I added a cup of sliced almonds and 1/4 teaspoon almond extract. I had a piece to test it -- It is perfect Hubby will get to enjoy it when he wakes up in the morning. Maybe we will freeze some for company on Friday. Thank you for a recipe that allows for lots of room for forgiveness.

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