As I typed out this recipe, I couldn’t help but feel depressed. That is because I may be peaking as an oatmeal blogger. I’m not sure if I can ever top this one:
This recipe, you see, is so elaborate, well thought-out, and mouth-wateringly delicious that I’m not even going to bother posting the instructions for a single serving. It’s way too much work for one serving, and it’s way too delicious to not share (or, if you’re like me, eat every morning for a week).
The one drawback to this recipe is that the banana is pretty prominent. In fact, I would compare the taste of the oatmeal to Banana Split Dippin Dots. If you are turned off by banana, try only using one banana, or replace the banana with a different sweetener. (But I’ve said it before: all baked oatmeals are better with banana).
Okay, but seriously. My 5:35 alarms were so much easier this past week knowing I had another fantastic breakfast waiting for me in the fridge! I promise you: this was the best recipe I’ve ever created. Hands down.
What you'll need:
- 3 cups rolled oats (I use Country Choice Organic)
- 1 tsp baking powder
- 1/8 tsp salt
- 1 overripe banana
- 3/4 cup milk of choice
- 1/2 cup water (or more milk)
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- 1 cup fresh strawberries, hulled
How to make it:
- Preheat oven to 350 F and spray a 8x8 baking pan with nonstick cooking spray.
- In a medium-sized bowl, mix just 2 and 1/2 cup of oats, baking powder, and salt.
- In another medium-sized bowl, mash bananas very, very thoroughly. Then, add almond milk, water, and vanilla. Stir until it's mostly combined.
- Add dry ingredients to wet ingredients and stir.
- Separate the mixture into three separate bowls (you will have to get out yet another bowl). In one bowl, add cocoa powder and stir. It will be difficult at first, but the cocoa powder should dissolve/mix in eventually.
- Using a blender or immersion blender, puree your strawberries. Depending on your blender, you may have to add a tiny bit of liquid to get it to blend properly. Add to one of the plain bowls of oatmeal. Add the remaining 1/2 cup of oats and stir.
- If desired, you could add an additional teaspoon of vanilla extract to the "plain" oatmeal bowl.
- Pour the chocolate layer in the baking pan and spread it out so it covers the entire bottom of the pan. Then, carefully pour the plain oatmeal over that. Spread it cautiously, and then finish with the strawberry layer. With all your layers, do your best to spread it to the corners without mixing the different flavors together. Leave as is, or dig up some of the chocolate layer from the bottom to create a swirl effect (like I did).
- Bake in the oven for 25-30 minutes. ENJOY!
**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account! You can also like The Oatmeal Artist on Facebook. Thanks!
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