Description
This Strawberries and Cream Baked Oatmeal is a delightful and comforting breakfast dish, combining wholesome oats with juicy strawberries and a creamy drizzle. It’s easy to prepare, baked to a golden finish, and perfect for meal prep or family breakfasts. The recipe uses simple ingredients like eggs, milk, maple syrup, and fresh strawberries, making it both nutritious and naturally sweetened.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- 2 cups whole milk (plant-based milk can be used as a substitute)
- 1/3 cup butter or coconut oil, melted
- 1/3 cup maple syrup or honey, plus more for drizzling
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups quick cooking oats
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
Fruit
- 2 cups chopped strawberries, divided
Toppings
- Cream for drizzle
- Additional honey or maple syrup for drizzling
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9 x 9 inch baking dish thoroughly to prevent sticking and ensure easy serving.
- Mix Wet Ingredients: In a large mixing bowl, crack the 2 large eggs and whisk until well combined. Add the 2 cups of whole milk, melted butter or coconut oil, maple syrup or honey, and vanilla extract. Stir everything together to create a smooth mixture.
- Add Dry Ingredients and Strawberries: Into the egg and milk mixture, add the quick cooking oats, kosher salt, and baking powder. Stir gently until fully incorporated. Then fold in 1 cup of chopped strawberries, reserving the other cup for topping after baking.
- Pour and Bake: Pour the combined oat mixture evenly into the prepared baking dish. Place it in the preheated oven and bake for 40 to 45 minutes, or until the top is just golden and the oatmeal is set.
- Serve and Garnish: Once baked, scoop portions into bowls. Drizzle with fresh cream, sprinkle the remaining chopped strawberries on top, and add additional honey or maple syrup to taste for extra sweetness.
Notes
- Storage: Store leftover baked oatmeal in an airtight container in the refrigerator for up to 3-4 days. Reheat portions in the microwave or oven until warmed through.
- Freezing: Allow the baked oatmeal to cool completely before transferring to an airtight container for freezing. It will keep up to 3 months frozen. Reheat directly from frozen in a 350°F oven until hot.
- Make Ahead: You can prepare the oat mixture in the baking dish ahead of time and cover with plastic wrap. Refrigerate overnight and bake fresh the next day for convenience.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of the recipe)
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 85 mg
