I love when something or someone inspires me to make a new breakfast dish. My friend, Colleen McNamara, whom I just met this year through my good friend at SLU, Emma Garfield, is not only an avid Breakfastwithbex fan – making just about every dish I create – but is simply one of the cutest, nicest human beings I have ever met. When she texted me recently telling me about a breakfast bake that she made, I knew I had to test it out. While hers was a bit different with blueberries, pecans and more, my version is “bexified” with strawberries, craisins (my fave) and spices.
This is an easy dish that just about anyone can make whether it be for you and your family or friends! Knock yourself out!
Strawberry Banana & Walnut Baked Oatmeal
- 2 ripe bananas
- 1/4 cup Craisins
- 1 cup strawberries
- 1 cup Quaker Oats
- 1/3 cup walnuts, chopped
- 1/4 tsp. salt
- 1/4 tsp. nutmeg
- 1/4 tsp. cardamom
- 1/2 tsp. baking soda
- 1 cup Silk Vanilla Almond Milk
- 1 egg
Preheat the oven to 375°F.
In an 8X8 inch glass dish, layer bananas (sliced lengthwise) across the bottom of the dish. Sprinkle bananas with cinnamon and honey and then top with craisins and strawberries.
Cover with tin foil and bake in the oven for 15 minutes.
Meanwhile, in a medium-sized bowl, mix together oats, walnuts, salt, nutmeg, cardamom and baking soda.
In another bowl, whisk together egg, and milk.
Remove dish from the oven. Pour oatmeal mixture evenly over fruit. Then spoon liquid mixture evenly throughout.
Bake for 30 minutes. Serve in ramekins and bon appetit!