StrawberryBaked Oats
Eat your dessert without any guilt!
One of my favorite parts about baked oatmeal is that it reheats well and can be enjoyed throughout the week for a quick breakfast or snack.
Heck, you could even heat up a piece and have it with a scoop of vanilla ice cream! .
Read on for more top tips on how to make this easy one-pot dinner.
This baked oatmeal recipe is gluten-free.
If you aren’t gluten-free just use regular old fashioned/rolled oats.
However, if you are gluten-free make sure your oats specifically say that they are.
Not all oats are processed in a gluten-free facility and may be contaminated by wheat, barley or rye.
Ingredients
- 2 cups oats, gluten-free if needed
- 3/4 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 11/2 teaspoon kosher salt
- 1/4 cup toasted almonds
- 1 3/4 cup unsweetened almond milk, or milk of choice
- 5 tablespoons maple syrup, use 6 for a sweeter baked oatmeal or if not using toppings
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup diced strawberries
- Vanilla almond butter and maple syrup for toppings
Steps
- Preheat oven to 350° F. and spray a 9x9 or similar size baking dish with cooking spray.
Cook until pink, 5 minutes, then remove from skillet.
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In a large bowl stir together the oats, cinnamon, baking powder, salt and almonds.
In a separate bowl whisk together the milk, maple syrup, egg and vanilla extract.
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Pour the wet ingredients in with the dry and stir until combined. Stir in the strawberries.
Pour the mixture into the prepared baking dish and bake for 35-40 minutes or until the top is golden and the oatmeal is set.
Let it rest for 5-10 minutes before serving. Serve topped with vanilla almond butter and maple syrup.