Easy Strawberry Baked Oatmeal
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Strawberry baked oatmeal brings a fresh taste to breakfast. Make ahead for busy spring and summer mornings. Simple, sweet, and kid-friendly.
Do you find mornings are a really busy time? As a mom, I’ve always found that mornings are busy trying to get breakfast made on time so the day doesn’t drag on. But as we head into the busy garden planting season, it gets even busier.
One of our favorite easy breakfast recipes is this strawberry baked oatmeal. It’s perfect for enjoying fresh spring strawberries and also keeping breakfast quick and easy.
You’ll Love It Because
- It’s Easy: Everything is mixed in just one bowl, making it quick to make and easy to clean up.
- Easily Made Ahead: This recipe is perfect for making meal prep easy. You can bake it once a week and keep it in your fridge to eat on busy mornings.
- Freezer Friendly: Easy to freeze and pull out for breakfast when you know you’ll have a busy week.
- Easily Adjusted: It’s a simple recipe that is easy to adjust to your tastes and needs.
Ingredient Notes
6 cups rolled oats – Also called large flake oats or old-fashioned oats, they are larger and more hardy than minute oats.
1 1/2 cups brown sugar – Helps the top to crisp up and gives a wonderful sweetness to the oatmeal.
4 teaspoons baking powder – Helps to give the dish a lighter texture and to rise so it’s more cake-like than dense.
4 teaspoons ground cinnamon – Adds a warmth, and cinnamon is the classic pairing with oatmeal, they are just a perfect fit.
2 teaspoons salt – To enhance the other flavors.
4 eggs – Helps the dish to hold together and adds protein. If you don’t have eggs, you can substitute apple sauce or mashed banana to help the ingredients bind together.
3 cups milk – I like to use milk as the liquid for the oats to absorb, it tastes great and adds protein to the bars. But you can substitute any liquid you enjoy with oatmeal. Almond milk, or even water, works well.
2/3 cup melted butter – I love to use butter for the rich taste it gives the oatmeal, but you can substitute vegetable oil or coconut oil.
4 teaspoons vanilla – Always a must when baking, vanilla helps to enhance the sweetness and flavors.
4 cups sliced strawberries – You can use fresh or frozen strawberries.
How To Make Strawberry Baked Oatmeal
In a large mixing bowl, add the large flake oats, brown sugar, baking powder, cinnamon, and salt. Stir until they are well combined.
Then add the eggs, milk, melted butter, and vanilla, and stir well.
Next, fold in 3 cups of the strawberries. Mix and pour into a greased 9×13 baking pan.
Top with the remaining sliced strawberries.
Bake at 350°F for 40-50 minutes until the middle is set. The final baking time can depend on your oven and how juicy your strawberries are.
What To Serve With Strawberry Baked Oatmeal
While it’s yummy on its own, there are lots of toppings and sides you can enjoy with your oatmeal bake.
- Fresh fruit – Always a perfect side with oatmeal, try adding some fresh strawberries or banana slices.
- Greek yogurt – Both Greek and regular yogurt make tasty toppings for your oats and add extra protein.
- Breakfast sausage – For the meat lovers in your home, breakfast sausage makes a great side.
- Scrambled eggs – A quick and easy side to add extra protein to breakfast.
- Drizzled with maple syrup – I love drizzling maple syrup over my oatmeal.
How To Store And Reheat
To store in the refrigerator, let the baked oatmeal fully cool, then cover with plastic wrap and place it in your fridge. It will keep for up to a week.
For longer storage, you can freeze the whole pan or slices. Let the dish fully cool, then cover with foil and place it into the freezer. It will keep for up to 3 months.
You can also cut the oatmeal into squares and freeze it in freezer-safe containers or bags.
To reheat a pan of oatmeal, cover it with foil and warm it in your oven for 20 minutes or until heated through at 350°F.
To reheat individual servings, warm them for 5-10 minutes at 350°F, or microwave them for 1 minute.
More Easy Breakfast Ideas
Strawberry Baked Oatmeal
Ingredients
- 6 cups rolled oats
- 1 1/2 cups brown sugar
- 4 tsp baking powder
- 4 tsp ground cinnamon
- 2 tsp salt
- 4 eggs
- 3 cups milk
- 2/3 cup butter melted
- 4 tsp vanilla extract
- 4 cups sliced strawberries divided
Instructions
- Preheat your oven to 350°F. Lightly grease your 9×13 baking pan and set aside.
- In a large mixing bowl, add the rolled oats, brown sugar, baking powder, cinnamon, and salt. Stir until they are well combined.
- Then add the eggs, milk, melted butter, and vanilla, and stir well.
- Next, fold in 3 cups of the strawberries. Mix and pour into the baking pan.
- Top with the remaining sliced strawberries.
- Bake at 350°F for 40-50 minutes until the middle is set and the top is lightly browned.
Notes
- You can substitute the milk with water, or a mix of water and milk, or alternative milk like coconut milk or almond milk.
- The butter can be substituted with vegetable oil or coconut oil.
Nutrition
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.
