Strawberry Baked Oatmeal is such a delicious, hearty way to enjoy oatmeal with sweet strawberries baked right on top. It has pure maple syrup for a little sweetness, and cinnamon and cardamom for a little spice. This brunch or meal prep breakfast is a definite time saver that you'll want over and over!
INGREDIENT NOTES & SUBSTITUTIONS:
- Old Fashioned Oats: Old fashioned oats are best for this recipe because they don't absorb the liquid as quickly, and are a bit more sturdy. I would not recommend swapping for instant oats. Here's more on the difference of types of oats.
- Whole Milk: Whole is my preferred milk for this recipe but you could use any dairy or non-dairy milk you love.
- Eggs: Large eggs always! They do not have to be at room temp.
- Pure Maple Syrup: This gives the oatmeal bake such a delicious mild sweetness.
- Butter: Just a little goes a long way in providing great flavor and texture! You'll want it melted and slightly cooled so it doesn't seize up when you add it to the mixture.
- Vanilla Extract: I always add a little vanilla extract to my oatmeal, so why not here too!
- Baking Powder: Gives this a little rise and great texture.
- Spices: I love a mixture of cinnamon and cardamom for this recipe. Cardamom tastes delicious with the strawberries.
- Strawberries: Thin slices of baked strawberries layered on top and throughout
KITCHEN EQUIPMENT YOU'LL NEED:
- 11x7 baking dish (or 9x9)
- Measuring cups + spoons
- Mixing bowl
- Pairing knife
- Cutting board
- Whisk
- Spoon
HOW TO MAKE STRAWBERRY BAKED OATMEAL:
Strawberry baked oatmeal is one of those dishes you'll be shocked with how easy it is to make in comparison to how delicious it tastes! Simple enough for meal prep breakfasts, and special enough for any brunch occasion.
- Melt the butter. In a small pan, gently melt the butter over low heat. Then allow it to cool to room temp so it doesn't seize up when you add it to the eggs and milk mixture. To do this you can put it in the fridge for about 5 minutes.
- Slice the strawberries. Rinse and dry your strawberries, then cut off their tops, then slice them into ¼" slices.
- Whisk together the wet ingredients. In your mixing bowl whisk together the milk, eggs, syrup, vanilla, butter.
- Whisk in the dry ingredients. To the same mixing bowl, whisk in the baking powder, cinnamon, cardamom, and salt.
- Add in the oats. Switching to a spoon, stir in the oats to the liquid mixture. Pour the mixture into your baking dish (spray with cooking spray if it's not non-stick).
- Layer in the strawberries. Layer in the sliced strawberries to the oat mixture - you can push them into the oats and leave some exposed on top. It's important to work relatively quickly here because you don't want the oats to absorb too much of the liquid before getting It into the oven.
- Bake. Bake in your preheated oven for 28-32 minutes, until golden brown. Serve with pure maple syrup, whipped cream, more berries, and/or a sprinkle of powdered sugar!
FAQs:
Store baked oatmeal in an air-tight container in the fridge for up to 4 days. You can also freeze it for up to 2 months (when freezing, cut it into portions, wrap them individually in plastic wrap, then put them all in a freezer bag).
From the fridge: Reheat in the microwave for about 1-2 minutes (depending on the strength of your microwave).
From frozen: Preheat your oven to 325℉ and cook covered with aluminum foil for about 20 minutes until warmed through.
SO many berries and fruits would be delicious in this! To name a few - blueberries, blackberries, raspberries, thin sliced apples, or bananas.
Yes! Chopped walnuts or pecans would be delicious. You can add them right into the batter before you bake.
Yup! Just make sure you're using certified gluten free oats.
Sure can! Use non-dairy milk in place of whole milk, coconut oil in place of butter, and flax eggs in place of traditional eggs.
Yes! But I'd recommend only doing so one of two ways:
1. Fully make the dish from start through finish, let it cool to room temp then wrap tightly and store in the fridge overnight. Then in the morning before you're ready to eat, preheat your oven to 325℉ and bake covered with aluminum foil for about 20-30 minutes until warmed through minutes.
2. Prep the bowls of ingredients the night before, store in the fridge, then combine in the morning and bake. For this, you'll want to whisk together the wet ingredients (milk, eggs, syrup, butter, vanilla) in one bowl, and mix together the dry ingredients in a separate bowl (baking powder, cinnamon, cardamom, salt, oats). You can also slice the strawberries ahead of time.
Yes of course! Grease and line a muffin tin, pour about ¾ of the way full with the liquid mixture, and bake for about 20 minutes until fully set.
MORE OAT-FORWARD BREAKFAST RECIPES:
Strawberry Baked Oatmeal
INGREDIENTS
- 2 cups old fashioned oats
- 1 ½ cups whole milk
- 2 large eggs
- 3 tablespoon pure maple syrup
- 3 tablespoon unsalted butter melted and cooled slightly to room temp
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon cardamom
- ½ teaspoon kosher salt
- 1 ½ cups fresh strawberries sliced ½" thick
INSTRUCTIONS
- Preheat your oven to 350℉.
- In a small pan, gently melt the butter over low heat. Allow it to cool to at least room temp so it doesn't seize up when you put it in the chilled wet ingredient mixture (can put it in the fridge for 5 minutes).
- Meanwhile, rinse and dry your strawberries. Cut off the top, then slice the berry into ¼" slices.
- In your mixing bowl whisk together the milk, eggs, syrup, vanilla, butter.
- Then to the same mixing bowl, whisk in the baking powder, cinnamon, cardamom, and salt.
- Then switching to a spoon, stir in the oats to the liquid mixture. Pour the mixture into your baking dish (sprayed with cooking spray if it's not non-stick).
- Layer in the sliced strawberries to the oat mixture - you can push them into the oats and leave some exposed on top. It's important to work relatively quickly here as you don't want the oats to absorb too much of the liquid before getting this into the oven.
- Bake in your preheated oven for 28-32 minutes, until golden brown. Serve with pure maple syrup, whipped cream, more berries, and/or a sprinkle of powdered sugar!
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