Breakfast!
Straight from the How Sweet kitchen.
I’ve always been clear about my oatmeal preferences: I usually prefer it transformed into cookies rather than eaten as a bowl of porridge.
But recently something unexpected happened: my husband — who has long insisted he “hates oatmeal” — started eating it every morning. Not just a small bowl, but nearly two cups at a time. It’s become his new daily ritual.
We’ve weathered many of his food obsessions together: diet sodas, English muffins slathered with peanut butter and jelly, odd casseroles made from plain chicken and boxed stuffing, protein bars and, my personal least favorite, tuna mixed with hard-boiled eggs. So another breakfast habit seemed like just another eccentricity — except I can’t let things remain boring.
I hate watching anyone eat the same thing day after day. I get restless if I have the same breakfast two mornings in a row. Leftovers only appeal if I can rework them — nachos can fix almost anything. So I set out to pull him out of his bowl-of-oatmeal rut by offering something more interesting: baked oatmeal squares inspired by the flavors of strawberries and cream.
This recipe is also my attempt to recreate a childhood favorite: Quaker Strawberries & Cream instant oatmeal. While this baked version isn’t exactly the same, it delivers a satisfyingly chewy texture that’s not soupy or wet. Topped with a drizzle of vanilla-infused cream, it becomes indulgent and comforting.
Strawberry Banana Cream Baked Oatmeal Squares
(adapted from Taste of Home)
Serves 4–6
- 2 cups old-fashioned oats
- 1/3 cup loosely packed brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 large egg
- 1 cup milk
- 1/4 cup half-and-half
- 2 teaspoons vanilla extract
- 3 tablespoons unsalted butter, melted
- 1 medium ripe banana, mashed
- 3/4 cup chopped strawberries (about 4 large berries)
Instructions
Preheat the oven to 375°F. Lightly grease a baking dish — a 10×7 works well, as do 8×8, 9×9 or a similar-sized pan.
In a large bowl, mix the oats, brown sugar, baking powder, salt and cinnamon until combined.
Whisk the egg into the cup of milk, then stir in the vanilla and the half-and-half. Pour the wet mixture into the dry ingredients and stir to combine. Add the mashed banana and melted butter, then fold in the chopped strawberries. Transfer the batter to the prepared pan and spread evenly.
Bake for 30–33 minutes, or until the edges turn golden and the top is set. Let cool for about 5 minutes before serving. Finish with extra sliced strawberries and bananas, and a splash of milk or half-and-half infused with vanilla for a creamy touch.
Note: If served immediately, the squares may be a little soft and not hold together perfectly. Once cooled, they firm up and can be eaten by hand.
And yes — a piece of bacon on the side wouldn’t hurt.