Baked Oatmeal with Strawberries is one of the best breakfasts of all time! It’s delicious straight out of the oven or reheated throughout the week, making this a perfect breakfast for busy mornings.
Many years ago, and before it was a pop culture sensation, Shaun and I went to Yellowstone National Park. This was a trip outside my comfort zone, but it was also one of the best trips I’ve ever taken. It sparked a love of National Parks exploration and I cannot wait to go back someday with P & H.
While we were on the trip, we did a rafting tour down the Montana River and camped out over night. There may have been an unfortunate snake incident, but I made it through the night. And, in the morning, our guides made such a delicious baked oatmeal. I had never had it before and it was one of the first recipes I had to recreate when I returned home. I’ve made this so many times and it doesn’t get old.
Baked oatmeal can be made so many ways. I like baked oatmeal with strawberries, but you can use any berry you like. You could use apples or maybe even something really crazy like sweet potatoes? I don’t know, just brainstorming here. It’s a great breakfast for a crowd if you’re hosting brunch and it’s equally as awesome to make ahead and reheat throughout the week. Baked oatmeal is also a perfect opportunity to use up slightly overripe fruit. Just toss it in and bake!
Baked Oatmeal with Strawberries
Ingredients
- 4 tbsp unsalted butter
- 1 ½ C strawberries, quartered - or any fruit you want
- 2 Tbsp brown sugar
- ½ C milk (dairy or non-dairy)
- ½ C maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 2 C old fashioned oats
- 2 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
Instructions
- Preheat oven to 350° F.
- Spray an 8x8 baking dish with cooking spray.
- Layer the berries on the bottom of the pan.
- In a saucepan (or in the microwave), melt the butter and pour evenly over the fruit.
- In a mixing bowl, whisk together milk, maple syrup, eggs, brown sugar and vanilla.
- In another bowl, whisk together oats, baking powder, baking soda and salt.
- Stir the wet ingredients into the dry ingredients and mix altogether.
- Pour the mixture over the fruit and smooth the top.
- Bake uncovered for 40 minutes, or until browned on top.
- Cool slightly and serve as is, or top with yogurt or cream.
This is the best gluten-free pumpkin pie recipe with graham cracker crust I’ve ever made. It’s full of pumpkin flavor with a hint of spice in a luscious filling. The graham cracker crust is buttery and caramelized. This recipe is so good, no one will guess it’s gluten-free! Perfect for your Thanksgiving dessert table, this pie is both easy to make and absolutely delicious.