Baked Oatmeal with Strawberries, Banana and Chocolate

Baked Oatmeal with Strawberries, Banana and Chocolate

This is perfect when serving a crowd for breakfast. You can bake this the night before and reheat in the morning for an easy and impressive breakfast. Replace strawberries with blueberries or other berry. If you do not have Chinese five spice, you can simply substitute with 1 teaspoon of ground cinnamon, the flavor will be slightly different, but still delicious.


  • 2 cups old fashioned gluten free rolled oats
  • 1/3 cup light brown sugar
  • 1 teaspoon baking powder
  • 1 tablespoon grated orange zest
  • 1 teaspoon Chinese five spice
  • 1/2 teaspoon salt
  • 1/2 cup walnut pieces, chopped (optional)
  • 1 cup sliced strawberries
  • 1/3 cup semi-sweet gluten free chocolate chips
  • 2 cups almond or coconut milk
  • 1 large egg
  • 3 tablespoons vegan butter, melted (Earth Balance)
  • 2 teaspoons pure vanilla extract
  • 1 ripe banana, peeled, 1/2-inch slices
  1. Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet.
  2. In a large bowl, mix together the oats, sugar, baking powder, orange zest, Chinese five spice, salt, half the walnuts (if you choose to add nuts), half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal).
  3. In another large bowl, whisk together the almond milk, egg, vegan butter and vanilla extract.
  4. Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.
  5. Bake 35 to 40 minutes or until the top is nicely 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. Serve warm with an extra sprinkle of sugar or drizzle of maple syrup.

This can also be a great, healthy dessert? Oatmeal for dessert? Yes you can!




Peanut Butter Oatmeal

I had this oatmeal this morning and it was delicious! It’s very easy to make. Oatmeal is a great vehicle to add flavor and texture.

Peanut Butter Oatmeal

It is almost like a peanut butter pudding. If you would like, you don’t have to put it in the blender. But to make it smooth, definitely blend away.


  • 1/2 cup rolled oats (gluten free of course)
  • 1 cup milk of choice (rice is my favorite but coconut is also really good. Almond, soy whatever you would like)
  • 1/4 teaspoon salt
  • a dash cinnamon
  • a dash of nutmeg
  • 1/2 a banana (a nice ripe banana is better of course)
  • 2 tablespoona peanut butter
  • 1/4 teaspoon pure vanilla extract
  • Sugar to sweeten (if you prefer – I like sugar in my oatmeal)
  • optional: chocolate chips or raisins or both if you would like
  1. Cook the oats, salt, cinnamon, nutmeg and milk on your stove. What I do is put the milk in, then the oats
  2. Meanwhile, blend the peanut butter and banana.
  3. Add vanilla, sugar, and the cooked oats to the blender and re-blend.
  4. Serve a big bowl and top with the rest of the banana.

I hope you enjoy!

Little Debbie Eat Your Heart Out

When you think of Little Debbie, what comes to mind? Oatmeal Cream Pies? I thought so. The Oatmeal Cream Pies were my favorite Little Debbie snack. The creamy filling always managed to put a smile on my face. Now, I’m ready to put that smile on my face again – all while being gluten free and still delicious. 🙂

Oatmeal Cream Pies

They may not be the Little Debbie recipe, but they are pretty darn close!


For the Cookie:

  • 1 cup vegan butter
  • ¾ cup dark brown sugar
  • ½ cup sugar
  • 1 tablespoon molasses
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 ½ cups gluten free flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ⅛ teaspoon cinnamon
  • 1 ½ cups gluten free oats

For the Cream Filling:

  • 2 teaspoons very hot water
  • ¼ teaspoon salt
  • 1 (7 oz.) jar marshmallow cream
  • ½ cup vegan shortening (Earth Balance)
  • ⅓ cup powdered sugar
  • ½ teaspoon pure vanilla extract
  1. Preheat the oven to 350° and line a cookie sheet with parchment or wax paper.
  2. In the bowl of your stand mixer, cream the vegan butter, sugars, molasses, vanilla, and eggs.
  3. In a medium bowl, combine the gluten free flour, salt, baking soda, and cinnamon.
  4. Add the dry ingredients to the creamed mixture and stir to combine; mix in the oats.
  5. Drop tablespoon sized scoops onto the cookie sheet and bake for 10-12 minutes, until just starting to brown around the edges. Be careful not to overbake them; they will look moist. They are supposed to be moist. (The moist cookie is one of my favorite parts of the cookie)
  6. While the cookies are baking, in a small bowl, dissolve the salt in the hot water and allow to cool to room temperature.
  7. Combine the marshmallow cream, shortening, powdered sugar, and vanilla and mix on high until fluffy.
  8. Add the salt water and mix well.
  9. Spread the filling onto the flat side of one cookie and top with another.

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Oatmeal Peanut Butter Bars with Peanut Butter Frosting

Another wonderful recipe chock full of sticky, creamy, peanut butter goodness for this National Peanut Butter Day!

Oatmeal Peanut Butter Bars with Peanut Butter Frosting

These oatmeal cookie bars are chewy and delicious. And for a peanut butter lover, they deliver. Peanut butter throughout. The frosting is especially addicting.


For the Oatmeal Peanut Butter Bars: 

  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup natural creamy peanut butter
  • 1/2 cup vegan butter, softened (Earth Balance)
  • 1 egg, lightly beaten
  • 1 cup all-purpose gluten free flour
  • 1/2 teaspoon baking soda
  • 1 cup gluten free oatmeal

For the Peanut Butter Frosting:

  • 1/4 cup vegan butter, softened (Earth Balance)
  • 1/4 cup natural creamy peanut butter
  • 1 tsp. vanilla extract
  • 2-3  tablespoons coconut milk
  • 1 3/4 cup powdered sugar
  1. Preheat oven to 350ºF.
  2. Line a 9×13 pan with wax paper.
  3. Cream vegan butter, peanut butter and sugars in a large bowl.
  4. Beat in egg. Add gluten free flour, baking soda, and oatmeal and mix until well combined.
  5. Press into an ungreased 9×13 pan. Bake for 12-15 minutes, or until the edges are golden brown.
  6. Remove from the oven and let cool completely before frosting.
  7. To make the frosting, combine the vegan butter, peanut butter, and vanilla in a medium sized bowl.
  8. Whip until light and fluffy. Start by adding 2 tablespoons coconut milk and the powdered sugar.
  9. Whip until incorporated. Adjust by adding more milk or more sugar until you reach the desired consistency.
  10. Spread ALL over your completely cooled blondies.


It has been a WONDERFULLY sticky peanut butter day. Is your tongue stuck to the roof of your mouth yet? I hope not. Because if it is, how are you supposed to enjoy more peanut butter goodness?!? 🙂

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.