Is Baked Oatmeal Healthy?

Yes! Rolled oats in general are packed with vitamins, minerals, fiber and protein. Plus, many recipes, including this one, add eggs, which further boosts the protein. You can make it even healthier by adding flaxseeds or chia seeds.

Can I make strawberry baked oatmeal with frozen berries?

You can use frozen strawberries when making baked oatmeal, just be sure to thaw the berries and drain off any excess liquid. Frozen berries tend to be wetter than fresh, so you may even want to blot the berries dry with paper towels.

What else can I add to baked oatmeal?

Try adding fresh fruit like apples, raspberries, pears, peaches or blueberries. You can also add nuts, dried fruits and seeds. Or try adding some applesauce in place of some of the sugar.

Strawberry and Almond Baked Oatmeal

Description

Strawberry and Almond Baked Oatmeal is a delicious and wholesome way to start your day. It's incredibly simple, healthy and packed with bright strawberry flavor thanks to a simple trick to extract as much berry flavor as possible.

Ingredients

Units Scale

1 lb. fresh strawberries, divided *see note
6 Tbsp. light brown sugar, divided
2 large eggs
2 Tbsp. unsalted butter, melted (or vegetable oil)
1 1/2 cups milk (or plant-based milk)
1 tsp. almond extract
2 1/2 cups old fashioned rolled oats
1 tsp. baking powder
1/4 tsp. table salt
1/4 cup slivered almonds
powdered sugar, for serving (optional)

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Instructions

Preheat the oven to 350F and lightly coat a 7-inch by 11-inch baking dish with cooking spray.
Wash the berries well; remove the stems. Dice half the berries and transfer to a medium mixing bowl. Sprinkle with 2 tablespoons of the brown sugar and stir well until the sugar dissolves. Set aside on the counter for 10 minutes. Slice the remaining strawberries and set aside.
Meanwhile, whisk together the eggs and melted butter in a medium bowl. Add the milk, almond extract and remaining 4 tablespoons brown sugar and whisk until well combined. Place the rolled oats in the prepared baking dish and sprinkle with the baking powder and salt. Stir well to combine. Pour on the milk mixture and stir well.
Give the strawberries and brown sugar mixture a stir. Add dollops of berries evenly on the oats, pressing down the berries a bit. Be sure to pour on any liquid from the bowl. Sprinkle the top with almonds and then top with sliced strawberries. Bake until the oats are bubbly and the berries are tender and the edges are just starting to brown, 30-40 minutes. A toothpick inserted into the center should come out clean. Rest for 10 minutes before serving. Dust with powdered sugar, if desired.

Notes

You can use frozen berries for this recipe. Be sure to thaw and drain off any excess liquid. Blot the berries dry with paper towels as frozen berries tend to be wetter than fresh.
Instead of butter, you can use vegetable, canola or even coconut oil.
Swap in a natural sugar like maple, honey or coconut sugar for the brown sugar, if desired.
If you don't like almond extract, use vanilla instead.
Make this recipe gluten-free by using GF rolled oats.
You can also make this recipe vegan by using 2 tablespoons of ground flaxseeds or chia seeds in place of the eggs, use plant-based milk and oil instead of butter.
Store leftovers in an airtight container for up to 5 days. Reheat in the microwave or 350F oven for about 10 minutes. I don't recommend freezing this recipe.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American