Baked Oatmeal With Strawberries

Name: Baked Oatmeal With Strawberries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups rolled oats; 2 cups almond milk; 1/2 cup sliced strawberries; 1/4 cup maple syrup; 1 large egg; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon cinnamon; Pinch of salt

Highlighted under: Oven Planning

I love starting my day with a delicious and nutritious breakfast, and this Baked Oatmeal with Strawberries has become one of my go-to recipes. It's not only easy to prepare, but it’s also packed with flavor and the sweetness of fresh strawberries. The combination of rolled oats, almond milk, and the burst of juicy berries makes for a satisfying meal. Plus, it’s perfect for meal prep, allowing me to enjoy this delightful treat throughout the week. Whether you’re serving it warm or cold, this recipe is sure to brighten your morning.

Created by

Fern Holloway

Last updated on 2026-02-02T01:09:35.210Z

When I first came up with this Baked Oatmeal with Strawberries, I wanted something comforting yet healthy for breakfast. After experimenting with different ingredients, I found that using ripe strawberries not only adds sweetness but also gives a lovely texture. The baked oats come out perfectly fluffy, thanks to the combination of almond milk and eggs, which bind everything together.

One of my favorite tips is to let the baked oatmeal sit for a few minutes before serving. This allows the flavors to meld beautifully, enhancing the rich strawberry taste. It’s an easy dish to customize; feel free to mix in your favorite fruits, nuts, or seeds!

Why You'll Love This Recipe
Nutty oats paired with sweet, juicy strawberries
Simple to prepare and perfect for busy mornings
Healthy and filling, ready in just a few minutes

Understanding Oats

The choice of oats in this recipe is crucial for achieving the perfect texture. Rolled oats are ideal here as they absorb the liquid evenly, resulting in a creamy yet chewy consistency once baked. Quick oats may seem tempting for a faster cook time, but they risk becoming mushy and losing their distinct texture. I recommend sticking to rolled oats for the best flavor and mouthfeel.

If you prefer a heartier version, consider using steel-cut oats. They will require a longer baking time and more liquid, but will add an excellent chewiness. Just remember to adjust the almond milk to about 2 and 1/2 cups and increase the baking time by around 10-15 minutes. A little experimentation can lead to a delightful twist on this classic dish!

Perfecting Your Bake

When you pour the mixture into the greased baking dish, you want to ensure it is spread evenly. This allows the oatmeal to bake uniformly, preventing any undercooked centers. For visual cues, look for a top that is golden brown and slightly puffed; it should feel firm to the touch. An internal temperature of about 200°F (93°C) can also indicate doneness and ensure your dish is fully set.

If you notice that the edges are browning too quickly while the center remains undercooked, consider covering the dish with aluminum foil for the last 10 minutes of baking. This will prevent over-browning while allowing the center to catch up. Always let your baked oatmeal cool for at least five minutes before slicing; this helps the layers set and makes for cleaner slices.

Variations and Serving Suggestions

This baked oatmeal is incredibly versatile. Try swapping strawberries for other berries like blueberries or raspberries depending on what’s in season or what you have on hand. You can also add nuts or seeds for an added crunch; walnuts or chia seeds work especially well. Want some spice? A pinch of nutmeg can complement the cinnamon beautifully, creating a warm flavor profile.

For serving, this dish is delightful both warm and cold. I often enjoy it fresh out of the oven topped with a dollop of yogurt or a splash of almond milk. For a more indulgent treat, add a drizzle of extra maple syrup or a sprinkle of granola on top. Try pairing it with a side of scrambled eggs or a smoothie for a balanced breakfast that keeps you full well into the afternoon.

Ingredients

Gather these simple ingredients to make your Baked Oatmeal with Strawberries.

Ingredients

2 cups rolled oats
2 cups almond milk
1/2 cup sliced strawberries
1/4 cup maple syrup
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon cinnamon
Pinch of salt

These ingredients come together to create a warm and hearty breakfast option.

Instructions

Follow these easy steps to bake your oatmeal to perfection.

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a baking dish.

Mix Ingredients

In a large bowl, combine the rolled oats, almond milk, maple syrup, egg, vanilla extract, baking powder, cinnamon, and salt. Mix well until combined.

Add Strawberries

Fold in the sliced strawberries gently to preserve their shape.

Bake

Pour the mixture into the greased baking dish and bake for 25-30 minutes, or until the top is golden brown.

Serve

Allow to cool for a few minutes before slicing. Serve warm and enjoy!

Enjoy your delicious Baked Oatmeal with Strawberries!

Pro Tips

For added richness, try topping the baked oatmeal with a dollop of Greek yogurt or a sprinkle of nuts before serving.

Make-Ahead Tips

One of the beauties of this baked oatmeal recipe is its make-ahead appeal. You can prepare the entire mixture the night before, store it in the refrigerator, and simply pop it in the oven the next morning. Just remember to take it out of the fridge about 20 minutes before baking to allow it to come to room temperature. This ensures even cooking without a long bake time.

If you want to bake a larger batch, consider doubling the ingredients and using a larger baking dish. Just keep an eye on the additional baking time—start checking for doneness at the original time plus 10 minutes, adjusting as necessary. Leftovers store well in the fridge for up to four days, and can easily be reheated in the microwave or oven.

Substitutions for Dietary Needs

For those avoiding eggs, you can substitute one large egg with a flax egg, which is made by mixing one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for about five minutes until it becomes gelatinous. This works well in maintaining the structure of the baked oatmeal without compromising taste or texture.

If you're looking to reduce sugar, you can decrease the maple syrup by half and substitute it with ripe mashed bananas or unsweetened applesauce. Both options will add natural sweetness and moisture without overpowering the other flavors in the dish. This is a great way to customize the recipe to suit your taste or dietary preferences.

Troubleshooting Common Issues

If your baked oatmeal comes out too dry, this could be due to overbaking or not enough liquid in the mix. Be sure to watch it closely in the oven, and if you often experience dryness, consider increasing the almond milk by a quarter cup. Baking times can vary based on your oven's calibration, so having a range instead of a set time is crucial.

Another common issue is the mixture bubbling over while baking. If this happens, it may be due to an overly full baking dish. Use a 9x9 inch square pan for the base recipe for best results. If you double the recipe, switch to a larger dish like a 9x13 inch pan. Adjusting your dish size can really help with overflow concerns.

Questions About Recipes

→ Can I make this recipe vegan?

Yes! You can substitute the egg with a flaxseed egg or applesauce.

→ What other fruits can I use?

You can use blueberries, bananas, or even diced apples for a variation.

→ Can I store leftovers?

Absolutely! Store in an airtight container in the refrigerator for up to 4 days.

→ How do I reheat leftover oatmeal?

Microwave individual portions for about 30 seconds or until heated through.