This baked oatmeal is so easy to make and reheats beautifully! I also found it worked very for meal prep! Once it cools, you can cut it into portions for the week and even store in separate containers if you're looking to grab-and-go! It also freezes well, so this will be one of the things going in my freezer before I have this 3rd baby! When you're ready to eat it, simply bake it from frozen at 350 for 20-25 minutes, covered with aluminum foil. To really balance this breakfast out, pair it with some egg whites to ensure you're having a meal with plenty of carbs, fat, and protein. Hope you enjoy!
1 c. mashed banana (about 320g) from 2-3 bananas
1.5 c. unsweetened vanilla almond milk
2 tbsp. coconut oil, melted and cooled
1 tsp. vanilla extract
2.5 c. old-fashioned oats
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
3/4 c. diced strawberries (about 113g)
1/3 c. semi-sweet chocolate chips (about 67g)
Preheat the oven to 350 degrees and spray a 9x9 pan with cooking spray.
In a large bowl, mix together the following ingredients: mashed banana, eggs, almond milk, coconut oil, and vanilla. Stir well so that the mixture is completely smooth.
Add in oats, baking powder, cinnamon, and salt and stir well to thoroughly combine.
Fold in strawberries and chocolate chips.
Pour mixture into the pan and bake for about 30 minutes, or until the edges become slightly brown.
*Makes 9 servings.
Per serving: 204 calories; 30g Carbs, 8g Fat, 5g Protein
If you make a recipe from Fueled and Fit, make sure to post it and tag me (@fueledandfitwellness on Instagram) so I can see your creation!
Original recipe and photos adapted from: https://www.ambitiouskitchen.com/strawberry-banana-chocolate-chip-baked-oatmeal-recipe/