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Strawberry Banana Oven Pancake

Bread-like but moist, this delicious oven pancake with oats makes a hearty breakfast, and it’s easier to make than regular pancakes.

Ready in: Level: Easy
Prep: Cook: Yields: 4 Servings


  • 1/2 c chopped strawberries

  • 1 banana (sliced)

  • 3/4 c quick-cooking oats

  • 1 c Stonyfield Organic Low Fat Strawberry Yogurt

  • 1/4 c Stonyfield Organic Fat Free Skim Milk

  • 2 eggs (lightly beaten)

  • 1/4 c brown sugar

  • 1/4 t cinnamon

Calories: 160, Calories from Fat: 25, Total Fat: 2.5g, Saturated Fat: 0.5g, Cholesterol: 75mg, Sodium: 50mg, Total Carbohydrate: 29g, Dietary Fiber: 2g, Sugars: 19g, Protein: 6g


Step 1

Preheat oven 350°.

Step 2

Grease and flour a 9 inch pie pan.

Step 3

Layer strawberries and bananas in the bottom of the pan.

Step 4

In a blender, combine oats, yogurt, milk, eggs, brown sugar and cinnamon.

Step 5

Pour batter over fruit.

Step 6

Bake for 40 minutes or until a toothpick inserted in the middle comes out clean.

Step 7

Cut into wedges and serve with a dollop of your favorite Stonyfield Yogurt.