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Strawberry Baked Oatmeal Recipe
Ash Tyrrell

Strawberry Baked Oatmeal Recipe

I started making this strawberry baked oatmeal recipe on a random Sunday when I had way too many strawberries sitting in my fridge and no real plan for them. One pan later, I was hooked, and it's been on repeat in my kitchen ever since. It's the kind of healthy strawberry baked oatmeal that tastes like dessert but keeps me full until lunch.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • old fashioned oats 2 cups – these hold their shape better than quick oats and give the bake a heartier texture
  • baking powder 1 teaspoon – make sure yours is fresh, since old baking powder won't help the oats set properly
  • kosher salt 1/4 teaspoon – just a pinch is enough to make the strawberry flavor pop
  • chopped strawberries 2 cups divided – fresh berries work best here, but this also works as a baked oatmeal frozen strawberries option if that's what you have on hand
  • milk of your choice 1 1/2 cups – dairy, almond, oat, or soy milk all work fine, so use whatever you already have
  • unsalted butter 1/4 cup melted – let it cool slightly before adding so it doesn't scramble the eggs
  • large eggs 2 – these help bind the mixture and add a nice boost of protein
  • pure maple syrup 1/4 cup – this is the only sweetener you need, so skip refined sugar entirely
  • vanilla extract 1 1/2 teaspoons – always use the real thing, not imitation, for the best flavor
  • sliced strawberries for topping – arranging these on top before baking makes the finished dish look bakery-style

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit. Grease an 8x8-inch baking pan with cooking spray or a light layer of butter so nothing sticks once it's baked. Set the pan aside while you get the batter ready.
  2. In a large bowl, stir together the oats, baking powder, and salt until evenly combined. This little step keeps the baking powder from clumping in one spot, which helps the oatmeal rise evenly in the oven.
  3. Add one cup of the chopped strawberries and the milk to a blender. Blend until smooth and pale pink. This strawberry milk is what gives the whole dish its fruity flavor, so don't skip it.
  4. Pour the strawberry milk over the oat mixture, then add the melted butter, eggs, maple syrup, and vanilla extract. Stir until everything is fully combined, then fold in the remaining cup of chopped strawberries.
  5. Pour the mixture into your prepared pan and spread it into an even layer. Arrange sliced strawberries across the top so every square gets a pretty berry topping once it's baked.
  6. Bake for 35 to 40 minutes, until the top turns lightly golden and the center feels set. Let the pan cool for about 5 minutes before slicing into squares and serving warm.

Notes

  • I always use ripe, fragrant strawberries, since underripe ones make the batter taste flat.
  • I let the melted butter cool for a minute before mixing it in so it doesn't cook the eggs.
  • I press the sliced strawberries lightly into the top layer so they don't slide off while baking.
  • I double the batch in a 9x13 pan whenever I'm feeding a crowd or meal prepping for the week.
  • I always let it rest for a few minutes after baking, since it slices much cleaner once it's set slightly.