This Strawberry Baked Oatmeal is the perfect low-effort summer breakfast! It almost tastes like a cake but doesn't have any flour! The oatmeal is caramelized and crispy on top but still soft and chewy inside! It's an easy, fuss-free breakfast or brunch for the whole family. You can make it ahead, and it's freezer-friendly!
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Why You'll Love This Baked Strawberry Oatmeal
Easy low-effort breakfast - This baked oatmeal has only 10 minutes of hands-on time followed by 50 minutes of oven time, during which you can cook up more brunch, clean up the kitchen, or get ready for the day! It comes together really easily and only has ingredients that are easy to find in any grocery store!
Perfect for the whole family - The recipe makes 6 servings, but you can easily double it and bake it in two dishes if you have the oven space. It's one of the best sweet breakfasts you can make for a large family because it's super simple and really easy to serve without getting cold or dirtying too many dishes.
Summer or any time of the year - Although this oatmeal is most delicious with fresh juicy strawberries while they're in season in the summer, you can easily make it any time of the year by using frozen strawberries! You don't even have to defrost them, just make sure to buy frozen strawberries that are already chopped.
Great for meal prep - Baked oatmeal is perfect for meal prep, and this one is no different! You can make it on a Sunday night and then enjoy it for breakfast the following 4-5 days. It's also freezer-friendly, and you can heat it from frozen!
Ingredients
- Rolled oats - It's important to use rolled oats here. Quick cooking oats would make the baked oatmeal too dense, and steel-cut oats wouldn't cook properly. Rolled oats are naturally gluten-free, but be sure to choose certified gluten-free oats if necessary.
- Eggs - Eggs help everything bind together, and they help raise the batter and make it more cake-like. I haven't tried any vegan alternatives.
- Milk - You can use any milk you'd normally use in oatmeal here. I like almond milk or cashew milk, but whole milk, oat milk, or any other milk works here except canned coconut milk because it's too thick. Boxed coconut milk is fine.
- Sweetener - The recipe calls for pure maple syrup because it's a big pantry staple of mine, but honey or agave also work great. Keep in mind that agave tends to be sweeter than other sweeteners.
- Butter - Melted butter adds a delicious flavor and helps the baked oatmeal get golden and crispy on top. Alternatively, you could use a neutral-tasting cooking oil like avocado oil, refined coconut oil, or vegan butter.
- Strawberries - Fresh sweet summer strawberries while they're in season will provide the best flavor but frozen chopped strawberries work just as well and you don't even have to defrost them!
- Cinnamon, sea salt, and baking powder - Ground cinnamon adds flavor, fine sea salt is necessary for bringing out the sweetness of the maple syrup and the strawberries, and baking powder helps to raise the batter and make it more cake-like.
- Turbinado sugar - This is optional, but I add turbinado sugar on top to create a delicious caramelized golden crust on top. It doesn't melt completely, so it creates a nice crunchy texture as well.
Variations and Substitutions
- Different berries - If you don't have strawberries or don't have enough, you can use a mix of berries instead. I highly recommend checking out this Mixed Berry Baked Oatmeal!
- Bananas - If you want to make the baked oats softer or if you're using a vegan egg alternative, I recommend adding some ripe mashed bananas. They add sweetness and moisture.
- Almond butter - Add some almond butter to the batter for extra protein and healthy fats.
- Make it vegan - You can use dairy-free milk and butter with no issues. I haven't tried replacing the eggs with a vegan alternative so I can't guarantee results. You can try using flax egg or your favorite egg replacement.
Step-by-Step Instructions
- Preheat your oven to 375F (190C). Prepare a 12x8-inch baking dish and grease it using a knob of butter. Set aside.
- In a small bowl, mix rolled oats, baking powder, and ground cinnamon. Set aside.
- In a large mixing bowl, whisk together the eggs, maple syrup, melted butter, vanilla extract, and sea salt until very well mixed.
- Add milk and whisk again.
- Add the dry ingredients and stir using a spoon to mix.
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- Lastly, stir in chopped fresh strawberries.
- Pour the batter into your prepared baking dish and sprinkle with turbinado sugar if desired.
- Bake in the oven for 45-50 minutes until golden.
- Take the baked oatmeal out of the oven and allow it to rest for 5-10 minutes before cutting it into 6 squares and serving.
- Enjoy it on its own or with your favorite toppings!
Tips & Tricks!
- Sugar topping - The turbinado sugar on top is optional because it does add some extra carbs, but I highly recommend it for that beautiful golden caramelized crust. The oatmeal only has ¼ cup of maple syrup, which comes out to less than 1 tablespoon per serving, so it's not overly sweet. The sugar on top doesn't melt completely and adds a nice sweet crunch.
- Baking dish - The ideal baking dish size to use is a 12x8-inch pan or something similar. I use a glass baking dish, but a ceramic one works as well. If you use a smaller pan, the oatmeal will be thicker, and if you use a bigger one, it will be too thin. The cooking time may vary slightly based on the size of your pan as well.
Serving Suggestions
These baked oats are delicious served on their own on busy mornings, but if you have a little more time to add some toppings, here are a few that I recommend!
- Yogurt - Full-fat Greek or vegan yogurt adds creaminess, tang, and extra protein. I love adding creamy coconut milk yogurt.
- Nut or seed butter - Add a dollop of almond butter, peanut butter, hazelnut butter, sunflower seed butter, or even this Homemade Nutella!
- Chocolate chips - Add some chocolate flavor and sweetness to the oatmeal by sprinkling some chocolate chips on the oatmeal while it's still hot so they melt into a chocolate sauce. Alternatively, you could also drizzle it with some homemade chocolate syrup!
- Fresh fruit like strawberries, raspberries, blueberries, or peaches.
- Compotes, Strawberry Chia Jam, and cooked fruit like these Caramelized Peaches would be delicious.
- Ice cream - You can serve this oatmeal for dessert and top it with some strawberry, vanilla, or chocolate ice cream.
- Whipped cream - Strawberries and whipped cream are a classic combo, and it works in the case of this baked oatmeal as well! Just toss in some fresh strawberries too to make it even better.
Storing and Reheating
I don't recommend making the batter ahead of time because the oats will soak up too much of the liquid ingredients, but you can definitely bake the oats ahead of time and store them in the fridge! They reheat really well and make the perfect breakfast to make when you're meal prepping!
Fridge - Store any leftovers in an airtight container in the fridge for 4-5 days. Place some parchment paper in between the slices if you're stacking them to prevent them from sticking.
Freezer - You can freeze the oatmeal in a freezer-safe container or a freezer bag for 2-4 months. I highly recommend freezing them in individual portions for easy access and reheating. If you're stacking them, place some aluminum foil in between the slices so they don't freeze together.
Reheating - Reheat the baked oatmeal on a small baking sheet in the oven preheated to 300F (150C). If the oatmeal is from the fridge, it takes 10-15 minutes to heat up. If you're warming it up from frozen, it will take 20-30 minutes or until fully warmed throughout. The time will depend on the amount you're reheating.
FAQs
You can use vegan butter instead of regular butter and use dairy-free milk. I haven't tested the recipe using any vegan egg substitutes so I can't guarantee results but you can try flax egg.
Yes, definitely! You don't have to defrost them; just make sure when you're buying them that you're getting frozen strawberries that are already chopped.
A grease my baking dish with a knob of butter which I find helps to prevent it from sticking really well. I never have issues with the batter sticking.
Similar Baked Oatmeal Recipes
If you like this baked oatmeal, I have many more you can try! They're all made in a similar way with the same number of servings, and they're all freezer-friendly! Try the ones below, or if you want to see all the latest ones, head over to Oatmeal Recipes.
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Print📖 Recipe
Strawberry Baked Oatmeal
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 6 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Baked Oatmeal is an easy, fuss-free summer breakfast or brunch for the whole family. It's caramelized and crispy on top but perfectly soft and chewy on the inside! You can make it ahead and it's freezer-friendly!
Ingredients
- A small knob of butter
- 2 cups rolled oats
- 1 tsp baking powder
- ½ tsp ground cinnamon
- 2 large eggs
- ¼ cup maple syrup
- ¼ cup melted butter (make sure it’s not too hot to avoid it cooking your eggs)
- 1 tbsp vanilla extract
- ¼ tsp fine sea salt
- 2 cups milk (I use almond or cashew milk)
- 2 cups chopped fresh strawberries
- 2-3 tablespoon turbinado sugar (optional)
Instructions
- Preheat your oven to 375F (190C). Prepare a 12x8-inch baking dish and grease it using a knob of butter. Set aside.
- In a small bowl, mix together rolled oats, baking powder, and ground cinnamon. Set aside.
- In a large mixing bowl, whisk together eggs, maple syrup, melted butter, vanilla extract, and sea salt until very well mixed.
- Add milk and whisk again.
- Add the dry ingredients and stir using a spoon to mix.
- Lastly, stir in chopped fresh strawberries.
- Pour the batter into your prepared baking dish and sprinkle with turbinado sugar if desired.
- Bake in the oven for 45-50 minutes until golden.
- Take the baked oatmeal out of the oven and allow it to rest for 5-10 minutes before cutting it into 6 squares and serving.
- Enjoy it on its own or with your favorite toppings!
Notes
Optional toppings: You can serve this baked oatmeal with berries, nut butter, yogurt, caramelized peaches, caramelized apples, or any other toppings of choice!
Fridge: Store any leftovers in an airtight container in the fridge for 4-5 days. Place parchment paper in between slices if you’re stacking them so they don’t stick together.
Freezer: Freeze the oatmeal in single-serving squares in a freezer-safe container or a freezer bag for 3-4 months.
Reheating: Reheat the refrigerated baked oatmeal in a preheated oven at 300F (150C) on a small baking sheet for 10-15 minutes. Defrost your frozen oatmeal in the fridge overnight or reheat from frozen for 20-30 minutes or until warmed through.
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Beth says
Well, this is amazing. I put strawberries in my oatmeal all the time, I can't believe I never thought to make it like this!
Nayna Kanabar says
I love the idea of baked oatmeal with berries. I often make overnight oats so this would be a great alternative,
Rosey says
Strawberry and oatmeal are a dynamite duo. I love the flavor mix.
Samantha says
I just took this out of the oven and am waiting for it to cool a little before biting into it. Smells & looks great!! Thanks for the quick & easy recipe :)
Nikki Wayne says
Oats and strawberry is a great combination especially for breakfast, I really love your recipe it makes me want to make ine of this tomorrow.
Ntensibe Michael Edgar says
Nnnniiiccceeee...I'd like to try this baked oatmeal but without the milk. How good can it remain the same?
Veronika Sykorova says
You need some sort of milk to cook the oats. If you skip it completely, it will be extremely dry. You can use any non-dairy milk you like - almond, oat, cashew, hemp, macadamia, soy, or boxed coconut milk.