Strawberry Baked Oatmeal is an easy make ahead breakfast perfect for Spring & Summer. This recipe is simple to customize and made with gluten free oats, sweet and juicy fresh & freeze-dried strawberries and refined sugar free.
There’s something so comforting about starting the day with a warm and hearty bowl of oatmeal. This Berry Baked Oatmeal and Strawberry Baked Oatmeal are one of those hearty and wholesome recipes we have on regular rotation. They were also one of the recipes I included in this Baked Oatmeal Cups post I shared back in January and are perfect now that spring is here.
You can find more favorite flavors here:
- Almond Butter Baked Oatmeal Cups
- Apple Cinnamon Baked Oatmeal Cups
- Banana Nut Baked Oatmeal Cups
- Berry Baked Oatmeal
- Blueberry Lemon Coconut Baked Oatmeal
- Carrot Cake Baked Oatmeal Cups
- Cinnamon Apple Baked Oatmeal
- Peanut Butter Baked Oatmeal with Chocolate
- Honey Nut Baked Oatmeal Cups
- Lemon Baked Oatmeal Cups
- Raspberry Baked Oatmeal Cups
- Pumpkin Baked Oatmeal Cups
For this Strawberry Baked Oatmeal recipe, you’re going to need just a few simple pantry ingredients and of course, feel free swap out any ingredients to suit your taste.
And the great thing about making these strawberry baked oatmeal cups is that they are freezer-friendly and work great for Sunday meal prep.
You can prepare the strawberry baked oatmeal the morning of or assemble and combine all the ingredients the night before. Then when you’re ready, pop it in the oven to bake in the morning.
For a healthy breakfast for on the go, divide the batter into individual portion sizes by baking them in a muffin tin.
SO WHAT INGREDIENTS DO I NEED TO MAKE STRAWBERRY BAKED OATMEAL:
For this baked oatmeal recipe, you’re going to need:
- rolled oats (use gluten free as needed)
- eggs (or a flax egg for vegan)
- almond milk
- melted coconut
- maple syrup
- baking powder
- strawberries – fresh, frozen or freeze-dried strawberries would work
HOW TO MAKE STRAWBERRY BAKED OATMEAL:
- Start by combining the eggs and milk together. Add the maple syrup, coconut oil, vanilla, baking powder, cinnamon and salt. Stir in the oats and strawberries
- Fill a 9×13 baking pan, greased muffin tin or silicone muffin liners with the batter.
- Bake at 350 F for about 30-35 minutes in a casserole pan or 20-25 minutes in muffins tins until set and you’ve got an easy breakfast you can enjoy on the go.
- For a vegan version, swap out the eggs for flax eggs (For 1 egg = 1 tablespoon of flax seeds mixed with 3 tablespoon water)
- I used a mix of fresh and freeze-dried strawberries to amp up the flavor but feel free to use only fresh if you can’t find freeze-dried strawberries
IS BAKED OATMEAL HEALTHY?
This strawberry baked oatmeal is healthier than typically baked oatmeal.
It is refined sugar free, gluten free, nut free and full of wholesome ingredients. And it’s always a good idea to use gluten free oats to ensure this baked oatmeal is gluten-free.
Use your favorite combination of sweeteners.
These baked oatmeal cups are refined sugar-free and use maple syrup to sweeten them up.
You are welcome to swap it out or add additional honey, coconut sugar, date puree, applesauce, a ripened banana or your favorite low-carb sweetener instead.
HOW DO YOU STORE STRAWERRY BAKED OATMEAL?
To store strawberry baked oatmeal cups, you’re going to place them in a single layer in an airtight container in the refrigerator for up to five days.
You can also wrap them up individually and store in the freezer for up to 3 months. Reheat in the microwave or toaster oven to enjoy throughout the week.
WHAT DO YOU SERVE STRAWBERRY BAKED OATMEAL WITH?
You can serve strawberry baked oatmeal as is, with yogurt, almond milk, nut butter or some jam to liven things up.
More strawberry breakfast recipes:
- 1 1/2 cups unsweetened almond milk or any other milk
- 2 large eggs (or use flax eggs for vegan) (For each flax egg - 1 tablespoon flax seed + 3 tablespoons water)
- 1/2 cup maple syrup OR honey (coconut sugar or your favorite low carb sweetener would work as well)
- 4 teaspoons melted coconut oil OR canola oil *coconut oil will harden with any cold liquids - this is totally normal and will melt down once baked
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- 3 1/2 cups old-fashioned rolled oats gluten free as needed
- 1/3 cup fresh strawberries chopped, plus more for topping
- 2 Tablespoons freeze-dried strawberries chopped (feel free to leave out and add more fresh strawberries instead) (plus more for topping)
- banana slices
- Preheat oven to 350 degrees Fahrenheit. Grease a 9x13 baking pan or a 12-cup muffin tin with non-stick cooking spray or line baking sheet with silicone liners. Set aside.
In a large bowl, whisk together the eggs and milk. Add the maple syrup, coconut oil, vanilla, baking powder, cinnamon, and salt. Stir in the oats and the strawberries.
- Spread batter into a casserole dish or divide batter evenly into prepared muffin tin or silicone muffin liners. Sprinkle with additional strawberries, if desired.
- Bake in preheated oven until just set and no longer jiggly - about 30-35 minutes in a baking pan or 20-25 minutes in muffin tins.
- Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.