There are a few things I am sure of in this life:
- I will never, ever learn how to parallel park.
- Cats should have been left off the ark.
- I love brunch.
Per number 3, I present to you: Strawberry Baked Oatmeal. It was:
- A hit with the masses. (And by masses, I mean, the three other people who ate it.)
- Please see number 3. (Due to numbers 1 and 2, there aren’t even any pictures of the finished product. I have, however, substituted the missing photo with a picture of scrambled eggs, which have nothing to do with oatmeal, but are, in general, awesome.)
- 2 cups old fashioned rolled oats
- 1/3 cup packed light brown sugar
- 1 teaspoon baking powder
- 1 tablespoon grated orange zest
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup walnuts, chopped (Blegh. If I wanted my food to taste like a tree, I’d gnaw on one.)
- 1 cup sliced strawberries
- 1/3 cup semi-sweet chocolate chips
- 2 cups reduced-fat (2%) milk
- 1 large egg
- 3 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 1 ripe banana, peeled, 1/2-inch slices
- Heat oven to 375 degrees F. Generously spray the inside of a 10-1/2 by 7 inch baking dish (or 8-inch by 8-inch square baking dish) with cooking spray and place on a baking sheet.
- In a large bowl, mix together the oats, sugar, baking powder, orange zest, cinnamon, salt, half the walnuts, half the strawberries and half the chocolate. Add to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top of the oats. Then, scatter the banana slices.
- In another large bowl, whisk together the milk, egg, butter and vanilla extract. Then, pour over oats and fruit. Gently shimmy and shake the baking dish to help the milk mixture go throughout the oats.
- Bake oatmeal for 35 to 40 minutes or until the top is golden brown and the milk mixture has set.
- For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar on top then place back in the oven under the broiler and broil for 20-30 seconds.