Strawberry baked oatmeal makes the perfect spring breakfast. It's made with fresh, juicy strawberries, brown sugar, and vanilla, and only takes about 10 minutes of prep to get a batch in the oven.
Recipe summary
Flavor/texture: Lightly sweetened and chewy, with fresh strawberry flavor throughout.
Key ingredients: Fresh strawberries, oats, eggs, brown sugar, and vanilla.
Pan size: 9x9 square
Serves: 9 people
Great for meal prep: Store leftovers for 4 days in the refrigerator or 3 months in the freezer.
More baked oatmeal: Blueberry Baked Oatmeal
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Ingredients and substitutions
- Strawberries - Fresh or frozen strawberries work in this recipe. If you have frozen strawberries on hand, thaw them before beginning. We're slicing about ¼ of the strawberries to place on top, and blending the rest into the batter.
- Oats - Old fashioned oats work best for this recipe. Quick-cook oats are a bit too powdery and thin to add to baked oatmeal.
- Milk - Hydrates the oats and adds moisture to the baked dish. I used whole milk, but any kind of milk, like skim or almond milk, will work in this recipe.
- Eggs - Add structure to the recipe.
- Leavening - Baking powder helps your baked oats rise in the oven.
- Vanilla - Adds flavor to the recipe.
- Butter - Unsalted or salted butter works.
- Brown sugar - Adds a light amount of sweetness to the oatmeal. If you prefer a sweeter oatmeal, add an extra ¼ cup of brown sugar.
- Salt - Enhances the flavor of the baked oatmeal.
- Flaxseed meal - Optional. Adds a bit of fiber and texture to the baked oats. Flaxseed can be substituted with chia seeds or additional oats if you'd like to omit them entirely.
How to make strawberry baked oatmeal
- Add ¾ of your strawberries and the rest of the wet ingredients to a blender and blend until smooth.
- Add dry ingredients to a large bowl, then add blended wet ingredients. Stir to combine.
- Pour batter into a lightly greased 9x9 square pan and top with sliced strawberries.
- Bake until the center is set.
Tips and tricks
Cool slightly before serving - Allow your baked oatmeal to cool for 10 minutes before serving. Piping hot baked oatmeal can be difficult to slice and serve, and a few minutes of rest helps it firm up.
Variations - Add one cup of chopped nuts to the batter before pouring and baking. Walnuts and pecans are great additions. Flaxseed meal can be substituted with chia seeds, sunflower seeds, or more oats if you'd like to omit it entirely.
Serve with extras - Add a dollop of Greek yogurt for some extra protein, or serve your baked oatmeal in a bowl topped with milk. A drizzle of maple syrup or honey adds a hint of sweetness. Sausage, bacon, or scrambled eggs make great pairings with baked oatmeal.
Store for meal prep - Leftover squares will keep for up to 4 days in the refrigerator or up to 3 months in the freezer. Reheat in the microwave for a quick morning meal.
Frequently asked questions
Yes, but they must be thawed first. We're blending ¾ of the strawberries into the batter, then slicing the rest to place on top.
Yes, the milk can be substituted with your favorite non-dairy milk, like almond milk or oat milk, and the butter can be substituted with 3 tablespoons of oil, like coconut oil or olive oil.
Yes, baked oatmeal keeps well overnight in the refrigerator and reheats well in the oven or in the microwave the next morning.
Recommended
📖 Recipe
Strawberry Baked Oatmeal
Ingredients
- 16 ounces (453 g) fresh strawberries, hulled and divided
- 2 large eggs
- ½ cup (113 g) whole milk
- ½ cup (106 g) brown sugar
- ¼ cup (56 g) unsalted butter, melted
- 2 teaspoons vanilla extract
- 3 cups (267 g) old fashioned oats
- ¼ cup flaxseed meal
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 350℉. Lightly grease a 9x9 or 11x7 baking dish and set aside.
- Thin slice about 4 ounces of your strawberries and set aside for a later step.
- To a blender, add remaining 12 ounces of strawberries, eggs, milk, brown sugar, butter, and vanilla extract. Blend until smooth.
- In a separate bowl, add dry ingredients: oats, flaxseed meal, baking powder, and salt. Pour strawberry mixture into dry ingredients and stir to combine.
- Pour mixture into prepared pan and spread into an even layer. Add sliced strawberries on top.
- For a softer texture, bake for about 35 minutes, or until the center looks almost set. For a firmer texture, bake for about 40 minutes, or until the center looks completely set.
Equipment Recommendations
Notes
- Storage: Baked oatmeal will keep for up to 4 days in the refrigerator, or up to 3 months in the freezer.
- Reheating: Leftovers reheat well in the microwave, covered with a damp paper towel (from the refrigerator or frozen). An entire pan can be reheated in the oven at 350F for 15-20 minutes.
- Mix-ins: Stir in up to 1 cup of chopped nuts before baking, or substitute flaxseed meal with chia seeds.
- Serve with: Fresh fruit, a drizzle of maple syrup, or milk.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!