Strawberry Almond Baked Oatmeal
Servings: 6 servings
Calories: 338kcal
This Strawberry Almond Baked Oatmeal is the perfect make-ahead breakfast for busy mornings! It's packed with sweet, juicy strawberries and crunchy almonds for a hearty, wholesome breakfast the whole family will enjoy!
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Ingredients
- 3 Tbsp unsalted butter (42g)
- 1.5 cups 12 oz. any milk I used 2%
- 1/4 cup pure maple syrup (60g)
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1.5 cups rolled oats (180g) I used Bob’s protein oats
- 1 tsp baking powder
- 1/2 tsp each salt & cinnamon
- 1.5 cup sliced fresh strawberries (210g)
- 2 Tbsp sliced almonds (15g)
Strawberry glaze:
- 1/4 cup diced fresh strawberries (40g)
- 1/3 cup powdered sugar (50g)
- 1 Tbsp hot melted butter (14g)
- Pinch of salt
Instructions
- Preheat the oven to 350 degrees F. Grease an 8×8-inch or similar size dish and set aside.
- Brown the butter (see notes): Place butter in a large microwave-safe bowl (for more space) and cover with a paper towel (because it will pop); Heat in 30 second bursts, checking in between, until amber in color with brown chestnut flakes (about 3 ½ to 4 minutes total). Set aside to cool.
- In a large bowl, whisk the milk, maple syrup, egg, vanilla and almond extract until combined.
- Add the oats, baking powder, salt and cinnamon; stir together, then mix in the browned butter.
- Pour batter into the greased dish, add half the strawberries, and spread out evenly. Top with remaining strawberries and sliced almonds.
- Bake until edges are golden and a toothpick inserted comes out mostly clean (about 35-40 minutes). Let cool for 10 minutes.
- Meanwhile, make the glaze. Puree diced strawberries until smooth (an immersion blender or small handheld blender work best). Start by mixing 2 teaspoons of the strawberry puree with the powdered sugar, hot butter and salt. Check consistency–it should be thick like honey; add more strawberry puree to thin (or a tiny splash of cream). Drizzle over oatmeal.
- Serve warm and enjoy!
Notes
- You can brown the butter in the microwave or on the stovetop. Browning the butter brings nutty and caramel-like flavor notes and overall more flavor depth, which is so good especially when reheated with the glaze! Though you could skip this step and just use melted butter or oil.
- Optionally, for a fluffier texture, you can blend a small portion of the batter with an immersion blender before pouring into the dish.
- Old-fashioned rolled oats work best for this, but you can also use quick oats (just not steel-cut).
Nutrition
Serving: 1/6 of bake (130g) | Calories: 338kcal | Carbohydrates: 43.2g | Protein: 11.4g | Fat: 13.3g | Saturated Fat: 6.4g | Cholesterol: 59.2mg | Sodium: 237.2mg | Potassium: 345.8mg | Fiber: 5g | Sugar: 21g