Strawberry Vanilla Baked Oatmeal is perfect to make for Sunday morning breakfast and then reheat and enjoy the leftovers during the week! Serve it topped with vanilla almond butter and maple syrup for a sweet, but healthy breakfast!
Summer may not be the best time to share a recipe that involves turning the oven on, but I promise, it’s worth it for this Strawberry Vanilla Baked Oatmeal.
Stone fruit season may be upon us, but I had to squeeze in one more delicious berry recipe. I tend to get carried away with adding peaches to everything once I start seeing them in the store. These Granola Peach Yogurt Popsicles are a tasty snack on a hot day and this Grilled Cumin Chicken with Peach Salsa is great when you need a quick dinner. Then of course you’ll need a piece of my grandma’s recipe for Skillet Peach Cobbler for dessert. See what I mean? I add them to everything!
We’re still a few weeks away from local peaches being available to buy here in Colorado. In the meantime, I’ll keep eating all the berries. Like I mentioned above, this Strawberry Vanilla Baked Oatmeal is worth turning the oven on for. It’s loaded with fresh strawberries, a generous dose of vanilla extract and I even topped it with vanilla almond butter!
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!
When it comes to baked oatmeal, the flavor combinations are endless. During the winter, I love to make this Cranberry Maple Pecan Baked Oatmeal as part of our holiday brunch. This Pumpkin Baked Oatmeal will definitely be happening this fall! If you don’t have strawberries, sub in blueberries or raspberries. As long as you follow the base ingredients, the add-ins are up to you.
A Note About Gluten-Free Oats
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. My preference and what I always buy is the Bob’s Red Mill brand.
I topped the Strawberry Vanilla Baked Oatmeal with toasted slivered almonds and vanilla almond butter. If you don’t plan to top the baked oatmeal with the vanilla almond butter and/or maple syrup I would suggest adding and extra tablespoon into the mixture before it bakes. The baked oatmeal on it’s own isn’t super sweet, as I tend to not like my breakfast to taste like dessert.
More Baked Oatmeal
Cinnamon Peach Almond Baked Oatmeal
Blueberry Banana Bread Baked Oatmeal
Blackberry Almond Chocolate Chip Baked Oatmeal
Strawberry Vanilla Baked Oatmeal
- 2 cups oats, gluten-free if needed
- 3/4 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 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
- Preheat oven to 350° F. and spray a 9x9 or similar size baking dish with cooking spray.
- 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.
- 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.
Amount Per Serving: Calories: 264Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 34mgSodium: 326mgCarbohydrates: 41gFiber: 5gSugar: 12gProtein: 9g
I made this morning in an 8.3×8.3 pan. Baked for 37 min and it came out a bit mushy. Should I increase bake time?
I always test mine with a toothpick, should come out with a few crumbs on it, similar to muffins. Try adding a few more minutes if it wasn’t baked to the consistency that you like. The 8×8 pan probably made a difference since it would be thicker than if you baked it in a 9×9 pan.
Michelle Duncan says
We made this, this morning with quick oats because that’s all we had. It was a tiny mushy bit still delicious so I’ll try it again with rolled oats! We also added a banana! Thank you.