We don't make this one ALL the time but when we do, there's never any leftovers! Our two boys love oatmeal (and syrup), so they always have seconds. Making this in the summer time after strawberry picking or a farmer's market visit gives that extra fresh bonus!
Preheat oven to 350°F. In a large bowl gently stir together strawberries, bananas, and jam. Transfer fruit mixture to an 8-inch square silicone baking pan.
In another bowl stir together oats and baking powder. Add milk and applesauce; stir to mix. Sprinkle oat mixture evenly over fruit mixture. Bake about 45 minutes or until golden brown.
1 lb. fresh strawberries, trimmed and sliced
1 lb. ripe bananas (about 3), peeled and sliced
1 10-oz. jar no-sugar-added strawberry jam
2 cups gluten-free rolled oats
1 teaspoon regular or sodium-free baking powder
1 cup unsweetened, unflavored plant-based milk
½ cup unsweetened applesauce