Strawberry Baked Oatmeal (Muffin Cups) – the perfect easy make ahead breakfast for spring and summer. Best of all, 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 Mixed 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 10 Baked Oatmeal Cups post I shared back in January and are perfect now that spring is here.
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 this strawberry baked oatmeal is that it’s freezer-friendly and works great for Sunday meal prep.
You can either prepare it 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.
How do you make Strawberry Baked Oatmeal?
- Start by combining almond milk, eggs and melted coconut oil together. Stir in the maple syrup, applesauce, baking powder, cinnamon, nutmeg, shredded carrots, unsweetened coconut flakes and rolled oats.
- 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
- Fill a 9×13 baking pan, greased muffin tin or silicone muffin liners with the batter.
- Bake at 350 F until set and you’ve got an easy breakfast you can enjoy on the go.
Is this baked oatmeal gluten-free and nut-free?
This strawberry baked oatmeal is nut-free. To ensure this baked oatmeal is gluten-free, be sure to use gluten-free oats.
Use your favorite combination of sweeteners.
These baked oatmeal cups are refined sugar-free and use maple syrup to sweeten them up. Feel free to swap or add additional honey, coconut sugar, date puree, applesauce, a ripened banana or your favorite low-carb sweetener instead.
How do you store this Strawberry Baked Oatmeal?
Store oatmeal cups in the refrigerator in an airtight container for up to five days. Or 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 can you serve baked oatmeal with?
You can serve as is, with yogurt, almond milk, nut butter or some jam to liven things up.
- 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, applesauce, 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.