This healthy strawberry baked oatmeal is perfect for entertaining guests or making a batch of healthy breakfasts for the week. Get the recipe now.
If you’ve been following along over the years, you know by now that I’m obsessed with overnight oats.
As in I eat them at least 5 days a week for breakfast, and sometimes even make an extra jar for lunch (don’t worry, I at least change up the flavor 😉 ).
As much as I believe everyone should love overnight oats as much as I do, I’m slowly accepting that not everyone is a fan of the texture or eating a cold breakfast.
However, I refuse to believe that there isn’t some sort of oatmeal-based breakfast recipe for everyone.
This healthy strawberry baked oatmeal is for those who still prefer a hot, sweeter breakfast, but want more texture than a traditional oat porridge.
None of these sound like you? No worries, head on over to this egg-based breakfast casserole instead. Only slight judgment.
Step 1: Start by preheating the oven to 350F and measuring your ingredients. Rinse and quarter the strawberries.
Note: feel free to use any in-season fruit of choice. If using frozen berries, do not thaw beforehand.
Step 2: Next, combine the dry ingredients and place in a 9 x 13 inch baking pan.
Step 3: Sprinkle the strawberries on top, trying to distribute them as evenly as possible.
Step 4: In a small mixing bowl, combine the maple syrup, eggs, milk, extracts, and melted butter. It’s important that the butter is slightly cooled for the right texture.
Step 5: Whisk well and pour over the oats and strawberries. Carefully tilt the pan back and forth a few times to evenly distribute the liquid mixture.
Step 6: Place pan in oven and bake for 45 minutes, or until cooked through but not dry. It should still look moist, but be firm when gently pressed.
Remove from oven and enjoy immediately!
How do you top your baked oatmeal?
The first day I added a dollop of plain Greek yogurt, giving it a strawberries and cream feel.
But I think adding a nut butter would be super tasty and make it even more filling. Of course, you could also add more syrup for a more indulgent breakfast treat.
While leftovers keep in the fridge for up to 5 days, I liked this recipe best hot out of the oven.
However, that didn’t stop me from enjoying it for lunch the next few days with a generous scoop of peanut butter on top.
This recipe will not work with steel cut oats, as they won’t soften and thicken the same as old fashioned.
Instant or quick cooking oats, on the other hand, will make the casserole softer and mushier. I strongly recommend using old fashioned rolled oats to get that balance of soft, yet chewy.
Honey would be a delicious and lighter alternative to maple syrup.
I haven’t tried it with a non-liquid sweetener, like coconut sugar or brown sugar; however you may need to add a little extra milk if you go with one of these options. Let me know if you end up trying it.
I haven’t tried making it ahead of time, but I would assume that the oats would become quite soft if soaked overnight (or longer).
Instead, I’d recommend preparing the dry, wet, and strawberries the day before, storing separately, and then the morning of all you have to do is pour and bake.
I’d love to hear your favorite baked oat recipes and ingredient combinations. Comment below or tag @TheHealthyToast_RD on Instagram!
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