Strawberry Shortcake Baked Oats

BY NICHOLE GEORGE

This variation of the popular baked oats trend allows you to eat dessert as a healthy breakfast.

This recipe fills an 8-inch cake pan, but you can easily cut the recipe in half or in quarters for ramekins or smaller pan sizes.

You can use any whipped topping you like, but this recipe is shown with a vegan whip cream which is lower in sugar and low in fat. I highly recommend vegan whip cream recipes like the one shown using aquafaba (the liquid from canned garbanzo bean), vanilla extract, powdered sugar, and cream of tartar.

INGREDIENTS

2 cups of oats (quick, steel cut, or traditional)

4 bananas (the riper the better)

4 tablespoons of honey

4 eggs

2 teaspoons of baking powder

A pinch of salt

PREPARATION

Preheat the oven to 350 F.

Grease an 8- inch cake pan with butter or butter flavored non-stick spray.

Place all the ingredients in a blender.

Blend on high, until smooth.

Pour the batter into the prepared pan.

Bake for 30-35 minutes.

Cool for 10 minutes before serving with the whipped cream and fresh strawberries.

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Nichole George is a Valley native, born and raised in Warren. She graduated from Howland High School and Kent State University. Before pursuing a graduate degree from the University of Notre Dame, she worked at several local bakeries including the French Street Café and Clarencedale Cakes. Her many projects includes a cookbook (“The House Gnome’s Guide to an Essential Kitchen”).

Strawberry Shortcake Baked Oats with vegan whipped topping

PHOTO BY NICHOLE GEORGE

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