We’re a breakfast-on-the-go house. I always eat breakfast after my work day has started so I’m a big fan of breakfasts that can be prepped ahead of time. Baked oatmeal is one of my favorite options. I’ve shared a plain version before, but all different varieties are in the rotation.

This one is my most recent favorite. The dark chocolate and Chinese 5 spice make this really something special. I baked it up on the weekend and re-heated it for breakfast all week; it worked beautifully.

Strawberry Banana Baked Oatmeal
(slightly adapted from Inspired Taste)
Serves 6

2 c. old fashioned oats
1/3 c. packed light brown sugar
1 t. baking powder
1 t. Chinese five spice
1/2 t. salt
1/2 c. chopped walnuts
1 c. sliced strawberries
1/3 c. dark chocolate chips
2 c. milk
1 large egg
3 T. butter, melted
2 t. vanilla extract
1 ripe banana, peeled and coin sliced

Preheat oven to 375F degrees and spray a 2-quart baking dish with cooking spray.

In a large bowl, mix together the dry ingredients (oats, sugar, baking powder, Chinese five spice, salt) and half the walnuts, half the strawberries and half the chocolate. In another large bowl, whisk together the wet ingredients (milk, egg, butter and vanilla extract).

Add the dry ingredients to the baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Top with banana slices then pour the milk mixture over everything. Shift the dish back and forth gently so the milk mixture covers everything.

Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set.  Serve warm.