This recipe for Baked Strawberry Almond Oatmeal is a delicious spin on regular oats. Similar to bread pudding, oats, milk and eggs bake up into a soft yet firm texture, dotted with fresh strawberries throughout.
2tablespoonvegetable oilor any neutral vegetable oil
1Cfresh strawberries sliced
Preheat the oven to 350°F/177°C.
In a large bowl, whisk together the eggs, milk, vanilla and maple syrup.
Add in the mashed banana.
Next, add in the rolled oats, vegetable oil (or butter), cinnamon and sea salt. Give everything a good mix.
Lightly oil a baking pan (I used a 9" by 6") and pour in about half of the oat mixture.
Add half of the strawberries over the oat mixture.
Pour in the remaining oat mixture on top and add the remaining strawberries.
Sprinkle flaked almonds on top.
Bake at 350°F/177°C for 35-40 minutes, or until the oats are springy to the touch (or a toothpick inserted in the centre comes out clean). The edges will appear brown and the oats should be slightly puffy.
Let cool before slicing into bars or squares.
These can be individually portioned and stored in the freezer for up to 3 months.