Strawberry Baked Oats

This Strawberry Baked Oatmeal is sweet & fruity, but also filling, which is exactly what I'm looking for for breakfast these days! Made in 1 bowl & in less than an hour, this recipe is perfect for anyone trying to cut down on time (and dishes) in the kitchen.

Course Breakfast, Brunch

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 175kcal

Author Kelly Nash

Cost $5

Equipment

Ingredients

2¼ cups old-fashioned oats
1 teaspoon baking powder
¼ teaspoon salt
1¼ cup milk at room temperature
⅓ cup maple syrup
2 eggs at room temperature
3 tablespoon melted coconut oil substitute butter
2 teaspoon vanilla extract
1 cup chopped strawberries divided

US Customary - Metric

Instructions

Preheat your oven to 350°Fahrenheit and spray an 8x8 square baking dish with non-stick spray, or line with parchment paper. Set aside.
In a large bowl, whisk together the oats, baking powder, and salt.
2¼ cups old-fashioned oats, 1 teaspoon baking powder, ¼ teaspoon salt
Pour in the milk, maple syrup, eggs, oil, and vanilla. Stir until everything is combined. Gently fold in ¾ cup of chopped strawberries.
1¼ cup milk, ⅓ cup maple syrup, 2 eggs, 3 tablespoon melted coconut oil, 2 teaspoon vanilla extract, 1 cup chopped strawberries
Pour the oat mixture into the baking pan, and top with the extra ¼ cup of strawberries. Bake for 35-45 minutes, or until the center is set and lightly golden brown on top. Allow the oats to cool in the pan for 10-15 minutes before serving.
1 cup chopped strawberries

Notes

Top these with your favorite toppings- maple syrup, honey, whipped cream, extra berries, nut butters.
Reheat in the microwave or oven until warm.
To store: after they have cooled, place them in an airtight container and store in the fridge for 5-6 days.
To freeze: Place the baked oats in a freezer-safe container and store for up to 2 months. To defrost, allow them to come to room temperature.

Nutrition