Strawberry banana oats casserole




35-40 min


Strawberry banana oats casserole

Strawberry Oats banana casserole makes for a scrumptious breakfast option. Additive free Sarda Farms ghee and milk enhance the taste and nutritional value of this ‘full of goodness casserole’ and hence it also makes for a wholesome after school treat for kids. This is also a great option when you want to use up overripe bananas. The recipe uses barnyard millet flour along with rolled oats making it a gluten free. You can use oats flour or any other flour of your choice.



  • 1 ‏cup rolled oats (not instant oats)
  • ½ ‏cup varai/sama ke chawal/barnyard millet flour
  • 2 ‏tablespoons powdered cashew nuts or almonds
  • ½ ‏teaspoons cinnamon or nutmeg powder
  • 2 ‏tablespoons Sarda Farms ghee, melted plus as required for greasing
  • ½ ‏cup Sarda Farms milk (or as required)
  • 1 ‏egg
  • 2 ‏ripe bananas mashed and 1 sliced
  • 7-8 ‏strawberries, chopped
  • 3-4 ‏tablespoons powdered jaggery or brown sugar


Pre heat the oven to 180 degree celsius.

Brush an 8 inch baking pan with ghee.

Mix the oats, flour, cashew nut (or almond) powder, cinnamon (or nutmeg) powder and jaggery in a mixing bowl.

Whisk together melted ghee, egg, mashed banana and milk in another bowl.

Blend it with the dry ingredients till everything is well incorporated. Add 1-2 tablespoons milk if required to make a thick, dropping consistency batter.

Spread the batter in a greased baking dish.

Top with the strawberries and sliced banana.

Bake for about 30 minutes till it turns golden brown and a skewer inserted comes out clean. (baking time may change depending on the oven efficiency)

Cool slightly, slice and serve.


The texture of the slices will be a bit dense. You can add ½ teaspoon baking powder to the dry ingredients before mixing to get a lighter cake like texture.


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