Strawberry Baked Oatmeal

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.

Prep Time 10

Cook Time 35

Total Time 45

Servings squares

Author Heather

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.

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.

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