Filled with juicy strawberries and chewy oats, this maple syrup-sweetened baked oatmeal is perfect for entertaining guests or making a batch of healthy breakfasts for the week.
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 baked oatmeal is for those who still prefer a hot, sweeter breakfast, but want more texture than a traditional oat porridge.
Other signs that this baked oatmeal might be your perfect breakfast:
- You prefer to only have to make breakfast once, and then reheat individual portions throughout the week.
- You would eat baked french toast every day if it wasn’t so sugary and actually kept you full until lunch.
- You believe any breakfast that can be slathered in peanut butter is a good breakfast.
- You have a house full of guests and don’t want to spend all morning flipping pancakes.
- You love oats and just want more ways to enjoy them.
None of these sound like you? No worries, head on over to these egg-based breakfast casseroles instead. Only slight judgment.
What You’ll Need
- Strawberries (or berry of choice)
- Old fashioned oats
- Baking powder
- Pure maple syrup (or honey)
- Unsweetened vanilla almond milk (or milk of choice)
- Vanilla and almond extracts
- Melted butter
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.
Next, combine the dry ingredients and place in a 9 x 13 inch baking pan.
Sprinkle the strawberries on top, trying to distribute them as evenly as possible.
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.
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.
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! Top with ingredients of choice. The first day I added a dollop of plain Greek yogurt, giving it a strawberries and cream feel. You could also add a nut butter or even more syrup if looking 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.
Can I use another type of oat?
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.
Can I use another type of sweetener?
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.
Can I make it ahead of time?
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.
Love baked oats? I’d love to hear your favorite baked oat recipes and ingredient combinations. Comment below or tag @TheHealthyToast_RD on Instagram!
Healthy Strawberry Baked Oatmeal
- 1 pint of strawberries rinsed and quartered
- 3 cups old fashioned oats
- 1 ½ teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- ⅓ cup pure maple syrup or honey
- 2 eggs
- 2 ½ cups unsweetened vanilla almond milk or milk of choice
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 tablespoons melted butter slightly cooled
- Toppings of choice I used Greek yogurt and peanut butter
- Preheat oven to 350oF.
- While oven heats, combine oats, baking powder, cinnamon and salt in a large mixing bowl. Pour into a 9×13 baking pan.
- Place quartered strawberries evenly on top of oats.
- In a small mixing bowl, whisk together maple syrup, almond milk, vanilla and almond extracts, and melted butter.
- Pour milk mixture over oats and carefully tilt pan back and forth to evenly distribute the mixture.
- Place in oven and bake for 45 minutes, or until firm, but not dry.
- Remove from oven, slice into 6 pieces and enjoy immediately. Leftover keep in fridge for up to 5 days, or in the freezer for up to 3 months.