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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.

Strawberry Baked Oatmeal

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.
Course Breakfast
Cuisine American
Keyword breakfast casserole, oatmeal bake recipe, strawberry recipes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 servings
Calories 246 kcal
Author Kelly

Ingredients

  • 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)

Serving Suggestions:

  • yogurt
  • banana slices
  • milk

Instructions

  1. 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.
  2. 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.

  3. Spread batter into a casserole dish or divide batter evenly into prepared muffin tin or silicone muffin liners. Sprinkle with additional strawberries, if desired.
  4. 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.
  5. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.
Nutrition Facts
Strawberry Baked Oatmeal
Amount Per Serving (1 serving)
Calories 246 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g10%
Cholesterol 40mg13%
Sodium 117mg5%
Potassium 297mg8%
Carbohydrates 42g14%
Fiber 4g16%
Sugar 15g17%
Protein 6g12%
Vitamin A 60IU1%
Vitamin C 48.7mg59%
Calcium 126mg13%
Iron 2.6mg14%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.