Strawberry Banana Blueberry Baked Oatmeal

I've been craving a few different things during my current pregnancy: shrimp tacos from Granite City at the National Harbor (side note: they're amazing!), really great BBQ, cornbread, and a few other items I can't remember at this time. Today I woke up craving baked oatmeal and when you also have bananas, strawberries, and blueberries in the kitchen that need to be used up before they lose their luster it just seemed to make sense. I found some white chocolate chips in the pantry and BOOM. Baked oatmeal for the win! The best part is that baked breakfasts like this tend to have a shelf life of about 5 or 6 days even though it probably won't last that long if you've made this for both you and your family. Here's hoping my toddler finds this as good as I do. I'll find out tomorrow morning.

Recipe tweaked from Inspired Taste

Makes 6 servings

Ingredients needed:

2 cups old fashioned rolled oats (I used Quaker's brand of Quick 1 Minute Oats and this still turned out great!)

1/3 cup dark brown sugar

1 teaspoon baking powder

1 tablespoon grated lemon zest

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup blueberries, whole

6 ounces strawberries, sliced

1/3 cup white chocolate chips

2 cups milk, dairy or non-dairy

1 large egg

3 tablespoons unsalted butter, melted

2 teaspoons vanilla extract

1 ripe banana, peeled and cut into 1/2-inch slices


Heat oven to 375 degrees F. Generously spray the inside of a 2-quart baking dish with cooking spray and place on a baking sheet.

In a large bowl, mix together the oats, brown sugar, baking powder, lemon zest, cinnamon, salt, half the blueberries, half the strawberries, and half the chocolate. Add to prepared baking dish. Scatter the remaining strawberries, blueberries, chocolate, and the banana on top of the oats.

In another large bowl, whisk together the milk, egg, butter, and vanilla extract, then pour over the oats and fruit. Gently shimmy and shake the baking dish to help the milk mixture go throughout the oats. Sprinkle a pinch of brown sugar over the top of the mixture prior to baking.

Bake oatmeal until the top is golden brown and the milk mixture has set, about 35 minutes.