strawberry rhubarb banana baked oatmeal

So, Dan and I have been working on being better with meal planning.  Oftentimes we end up with the fridge open, staring into the void, trying to come up with something to make, and it feels like we're ending up spending more money scrapping meals together haphazardly.  Since there's only two of us, it makes a lot of sense to make bigger meals we can reheat, and make our food last longer.  I had made baked oatmeal once a few years ago, so when I thought about making things that would last for a few days and could be reheated, I knew that baked oatmeal would be perfect.  Since it's rhubarb season, I had to throw some rhubarb in, and I actually just made this recipe again with just rhubarb (2 cups), no strawberries or banana and it was still great!
Do you guys have any great meal planning resources?  Our basic plan is to make something big 3-4 times per week and then be able to use the leftovers to cover the other days, so I've been looking for stuff like soups, casseroles, pasta, etc.  We'll be getting more and more food in our CSA as the summer months kick in, so I'm sure I'll be doing tons of planning meals around whatever wacky produce we get.  Pinterest is a pretty great resource for me.  



(recipe adapted from inspired taste)

Ingredients

2 cups old fashioned rolled oats
1/3 cup  packed light brown sugar
1 teaspoon baking powder
1 tablespoon grated orange zest
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup sliced strawberries
1 cup chopped rhubarb
2 cups milk
1 large egg
3 tablespoons butter, melted
2 teaspoons vanilla extract
1 large banana, sliced

Optional crumble topping:
1/2 cup all-purpose flour
1/4 cup packed light-brown sugar
2  tablespoons granulated sugar
Pinch of salt
4 tablespoons cold unsalted butter (cut into small pieces)

Directions

1. Preheat oven to 375 degrees F. Grease a  8 x 8 inch baking dish with and place on a baking sheet.

2. In a large bowl, mix together the oats, sugar, baking powder, orange zest, cinnamon, salt, strawberries, and rhubarb.

3. In another large bowl, whisk together the milk, egg, butter and vanilla extract. Then, pour over oats and fruit. Gently shake the baking dish to help the milk mixture go throughout the oats.

5. If you want to add the optional crumble topping, mix all those ingredients in a small bowl and use your hands to mush everything together into a crumbly consistency.  I like to add the crumble topping with 10-15 minutes left of bake time but you can add it now, too!

4. Bake oatmeal for 35 to 40 minutes or until the top is golden brown and the milk mixture has set.  If you want your top to get nice and crispy, turn on the broiler at the end for like 30 seconds!

Serve hot!  I like to reheat the leftovers in a pan on the stove the next day.