Time: 50 minutes (15 minutes hands on, 35 minutes bake)
2 1/4 cups almond milk (or milk of choice)
3/4 cup mashed ripe banana (about 2 medium bananas)
1 Tbsp melted coconut oil or butter
1/4 cup pure maple syrup
1 teaspoon vanilla extract
3/4 teaspoon baking powder
1/2 teaspoon salt
2 3/4 cups old-fashioned oats
2 Tbsp ground flax seed
1 1/2 cups CHOPPED California Giant Berry Farms strawberries plus 1/2 cup SLICED strawberries
1/2 cup sliced almonds (optional)*
1.) Preheat oven to 350 degrees and lightly grease a 2 quart baking dish**.
2.) Chop strawberries and reserve 1/2 cup of sliced strawberries for topping (see photo).
3.) In a large bowl, whisk together milk, mashed banana, egg, melted coconut oil, maple syrup and vanilla extract.
4.) Mix together the oats, ground flax seed, baking powder and salt and add to the liquid mixture. Stir in chopped strawberries until combined.
5.) Carefully pour the mixture into the prepared baking dish and place remaining strawberry slices on top of oatmeal.
6.) Bake for 35 minutes or until oatmeal is set (insert a toothpick into the middle and it should come out mostly clean).
7.) Let stand for about 10 minutes before serving. Serve oatmeal with additional strawberries, yogurt or milk, if desired.
*Reheat by placing a square of oatmeal in a microwave safe bowl and heat for 30-45 seconds, depending on your microwave.*
*If adding sliced almonds, remove oatmeal from oven after about 20 minutes, sprinkle almonds on top, and cook the remaining 15 minutes.
** If you don't have a 2 quart dish, you can use a 9 X 13 dish and cook for about 5 minutes less. Oatmeal will be slightly thinner than pictured above. I would not recommend using a 8X8 dish for this because the center won't cook all the way through.