Strawberries and Cream Baked Oatmeal
Experience the ultimate strawberries and cream baked oatmeal, featuring a delicate strawberry glaze and a “secret” ingredient: browned butter! Naturally sweetened with pure maple syrup, this easy, delicious dish is your perfect, nourishing breakfast or brunch for spring and summer mornings!
Servings 6
Calories 349kcal
Ingredients
- 1 tablespoon olive oil to grease pan
Wet Ingredients
- 4 tablespoons salted butter browned (60g)
- 2 large eggs (110g)
- 1 ½ cups whole milk (360g)
- ¼ cup pure maple syrup (78g)
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
Dry Ingredients
- 2 cups rolled oats (180g)
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 6-8 sliced fresh strawberries (250g), divided
Strawberry Glaze
- ¼ cup freeze-dried strawberries (10-12g)
- ¼ cup powdered sugar (30g)
- 1 tablespoon salted butter melted (15g)
- 1 to 2 tablespoons milk (30g), % of choice, as needed
Garnish
- Cream Milk of choice, or yogurt of choice
Instructions
- Preheat the oven to 350°F. Grease an 8-inch square pan with cooking spray.
- Brown the butter: Add the butter to a small saucepan over medium high heat, allow to melt and continue to heat. The butter will begin to froth upwards into bubbles, once the bubbles show signs of turning golden, about 5 minutes. Quickly remove from heat and stir until bubbles have disappeared. The result will be a beautiful medium dark brown and nutty smelling butter. Set aside to cool.
- Slice the strawberries into circle “wheels”.
- The wet ingredients: In a large bowl, whisk the eggs, milk, maple syrup, vanilla extract, and almond extract (or extract of choice), and cooled brown butter until smooth and combined.
- The dry ingredients: Add the oats, baking powder, and salt, and whisk until combined.
- Next, fold the wet ingredients into the dry ingredients, then fold in only half of the strawberries.
- Pour the prepared oatmeal into the greased dish, even out the surface and place the remaining strawberries on top.
- Bake 40-45 minutes until the edges are slightly golden brown and the center is set and a fork comes out mostly clean. Remove from the oven and cool for at least 10 minutes.
- While the oats are baking, make the glaze. Add 10-12g of strawberry powder (or the freeze-dried strawberries pulsed fine in a blender). In a small bowl, mix together the strawberry powder, powdered sugar, melted butter, and 1 tablespoon of milk of choice at a time until smooth and pourable for drizzling. Drizzle the glaze diagonally over the oatmeal. Cut into 6 slices. Serve warm in a bowl, garnish with cream, milk, or yogurt.
- Storing: Store baked oatmeal for up to 4 days in the refrigerator. Enjoy leftovers cold or reheat in a microwave. Great for meal prep grab-n-go breakfast for the office and road trips. I truly enjoy slices cold as well.
Notes
- Milk: Any milk of choice will work.
- Fruit: other berries, peaches, apples and pears in season also work extremely well.
- Extract: Rose water, orange blossom water, or no extra flavor at all.
- The Oats: stick with rolled oats. Quick or steel cut will not yield the right texture.
- Make them into Muffins! Use muffin liners, or grease a 12-cup muffin pan with olive oil spray. Using an ice cream scoop, evenly divide batter into each muffin cups. Reduce bake time to 25-30 minutes, until the edges are golden brown.