Baked Oatmeal (…with Strawberries, Bananas & Chocolate Chips)

How often are things THIS pretty, THIS delicious and THIS healthy?!?

Say hello to my new favorite breakfast.


  • 2 cups old-fashioned rolled oats
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnut pieces (optional)
  • 1 cup sliced strawberries
  • 1/3 cup chocolate chips
  • 2 cups almond milk (you can use regular milk as well if you’d like)
  • 1 egg
  • 3 tablespoons butter, melted
  • 2 teaspoons vanilla
  • 1 banana, cut into 1/2 inch slices


  1. Preheat oven to 375F
  2. Spray a 10-1/2 by 7 inch baking dish with non-stick spray
  3. In a bowl, mix together the oats, brown sugar, baking powder, cinnamon, nutmeg, salt, walnuts, half the strawberries and half the chocolate
  4. In a separate bowl, whisk the milk, egg, butter and vanilla
  5. Put the oat mixture in the baking dish
  6. Arrange the remaining strawberries, chocolate chips and the sliced banana on top
  7. Pour the milk mixture over.  Using a fork, gently poke at the oats to make sure the milk mixture is fully incorporated into the oats
  8. Bake for 35 minutes
  9. Dig in! Oh..and it’s super yummy if you eat it while it’s still warm 🙂

Banana Oatmeal Coconut Muffins!

I love these. I really, really do.

These babies were a product of boredom + me having a lot of random ingredients lying around + a craving for muffins.

They’re pretty dense so the best way to describe them would be a hybrid of a muffin and oatmeal bar. Oh, and the best part of it all….they’re semi/kinda/a little bit healthy. Woo hoo.


  • 3/4 cup mashed ripe bananas (about 2)
  • 1 cup old-fashioned oatmeal
  • 1 cup flour
  • 1/2 cup condensed milk
  • 1/2 cup sweetened coconut flakes
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 egg white
  • 1/2 cup brown sugar


  1. Preheat oven to 350F
  2. Combine everything and mix well
  3. Spray muffin tins with non-stick spray
  4. Bake for 18-20 minutes

Banana Bread

Nom. Nom. Nom.

I had leftover bananas so…uhh…I made banana bread. I wish I had a cool anecdote to give you with this recipe but I don’t. I’ve had the recipe for a while and it always comes out really well (oh and I think it’s better the day after you bake it…like more moist or something). Make it, eat it, love it.


  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup unsalted butter (plus a little more to coat pan)
  • 1 cup sugar
  • 3 ripe bananas, mashed (about 1 cup mashed)


  1. Preheat oven to 350F and coat baking pan with butter or non-stick spray
  2. Cream butter and sugar in mixer
  3. Add in eggs and vanilla and mashed bananas
  4. Slowly add in flour, baking soda and salt…mix until smooth
  5. Pour in pan
  6. Bake for 50 minutes, or until a toothpick comes inserted into the center comes out smoothly
  7. Let cool for at least 20 minutes
  8. To store: wrap in plastic wrap

**I usually cut and wrap individual slices, put them in the freezer, then take one out every morning for breakfast since I can’t finish the entire loaf in a few days by myself…that’s a lie…i COULD and HAVE…I just didn’t this time 🙂 **