Strawberry Baked Oatmeal

While this strawberry baked oatmeal recipe is designed as a healthy make-ahead breakfast, it’s also an excellent snack for both adults and children. No matter how you choose to savor it, you can’t go wrong with the comforting flavors of homemade baked oatmeal.

Strawberry Baked Oatmeal

Made with rolled oats and naturally sweetened with maple syrup, this Strawberry Baked Oatmeal is a nutritious make-ahead breakfast idea that the entire family will adore. This baked oatmeal recipe is free of refined sugar, gluten, and vegetarian.

Ingredients

2 1/2 cups rolled oats
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon sea salt
3 cups milk or almond milk
1 teaspoon vanilla extract
2 tablespoons butter or coconut oil, melted
1 egg, whisked
1/3 cup maple syrup or honey
1 1/2 cups strawberries, sliced

Instructions

Preheat the oven to 375°F and grease a 9×9 baking dish with butter or coconut oil.
In a mixing bowl, combine all of the dry ingredients: rolled oats, cinnamon, baking soda, and sea salt. Stir to ensure everything is well mixed, then transfer to the baking dish.
In the same mixing bowl, combine all of the wet ingredients: milk, vanilla extract, egg, melted butter or coconut oil, and honey or maple syrup. Whisk well to ensure thorough mixing.
Pour the wet mixture into the baking dish with the oatmeal, stirring to ensure everything is evenly incorporated.
Distribute the strawberries in the baking dish, ensuring even distribution.
Transfer the baking dish to the oven and bake for 35-40 minutes until the top is golden brown.
Remove from the oven and allow to cool slightly before serving.
Serve on its own or with a splash of milk, a sprinkle of cinnamon, and a drizzle of maple syrup.
This recipe can also be stored in the fridge for 4-5 days or frozen for up to 3 months. Simply cover with foil or plastic wrap for freshness. To reheat, warm in the oven or microwave.