This recipe was really quick and easy to whip up. I modified the original recipe some (no surprise there!) and took it times six so it would make enough for a 9×13-inch pan.
The final result was pretty good, though we didn’t love it. I think it was the bananas that made it a little on the weird side.
Yes, I know, we love bananas and chocolate when they are in desserts such as Black Bottom Banana Bars or Chocolate Banana Bread, but they just gave a little odd flavor and consistency to baked oatmeal.
I’m thinking we’d like it better if we used our regular baked oatmeal recipe and just added in chocolate chips for a twist.
But the good news is that we ate half the pan for breakfast and I froze the other half (cut in squares and stuck in a freezer bag) for breakfast next week. So this 15-Minute Freezer Cooking project actually made it into the freezer, unlike yesterday’s project. 🙂
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