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.
3 1/2cupsold-fashioned rolled oats gluten free as needed
1/3cupfresh strawberries chopped, plus more for topping
2Tablespoonsfreeze-dried strawberrieschopped (feel free to leave out and add more fresh strawberries instead) (plus more for topping)
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.
Strawberry Baked Oatmeal
Amount Per Serving (1 serving)
Calories 246Calories from Fat 45
% Daily Value*
Saturated Fat 2g10%
Vitamin A 60IU1%
Vitamin C 48.7mg59%
* 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.