Strawberry Baked Oatmeal

This strawberry baked oatmeal is a simple, make-ahead dish using basic pantry items. I like to add a touch of brown sugar to help recreate that classic, boxed oatmeal taste. However, the recipe is just as good without the added sugar.

This recipe is vegan as written only because I like to bump up our fiber intake wherever possible. If you don’t have flax meal, you can substitute it with one large egg instead.

We like our baked oatmeal warmed up in the microwave, topped with milk, and a drizzle of maple syrup. Though it reheats well, room temperature or even refrigerated baked oatmeal is still tasty. Another option is to try baking the oatmeal a bit longer to dry it out, then slice it and eat it as a handheld snack. If you like this recipe, you might also like my pumpkin banana muffins or nut-free granola with honey.

Why You’ll Love This Recipe

✔️ This is a make-ahead breakfast option that also freezes well.
✔️ Baked oatmeal is pretty customizable to your preferences.
✔️ At about 4 g of fiber per serving, a slice of strawberry baked oatmeal for breakfast will keep you satiated all morning.

Ingredients For Strawberry Baked Oatmeal

Ingredient Notes

• Applesauce: Applesauce adds moisture and natural sweetness to the oatmeal, helping to bind the ingredients together.
• Baking Powder: Baking powder helps the baked oatmeal rise slightly and gives it a lighter texture.
• Flax Meal: When mixed with liquid, flax meal creates a gel that acts as a binder, similar to how eggs might be used in other baked goods. This helps hold the oatmeal together.
• Milk: Adds moisture and helps to cook the oats.
• Rolled Oats: Also called old-fashioned oats, rolled oats provide a chewier texture than quick oats, which wouldn’t hold their shape as well in this recipe.
• Strawberries: You can use fresh or frozen strawberries for this recipe.

It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.

Ingredient Substitutions

• Applesauce: You can substitute ½ of a mashed banana for the applesauce. For a sugar-free option, use unsweetened applesauce purée.
• Cinnamon: Nutmeg, cardamom, ginger, or homemade chai spice are good substitutes for cinnamon. Don’t overdo it with the nutmeg, as it can be overpowering.
• Flax Meal: You can substitute the flax meal with one large egg or three tablespoons of chia seeds.
• Milk: Any milk, dairy or non-dairy, will work. Some options include almond, oat, soy, or coconut milk.
• Vanilla Extract: A splash of almond extract (½ teaspoon) can be used in a pinch, but the flavor profile will differ. You can also omit it altogether if necessary.

Recipe Variations

Add any of the following ingredients for a twist on this strawberry baked oatmeal recipe:

• Bake Individual Portions: Instead of baking in a large pan, portion the batter into muffin tins for individual servings of baked oatmeal cups. This is perfect for meal prep or grabbing a quick breakfast on the go.
• Chocolate Chips: Stir in ½ cup of chocolate chips (dark, milk, or semi-sweet) when you add the strawberries.
• Coconut Milk: Substitute the milk with coconut milk for a tropical note.
• Get Creative With Toppings: Add chopped fresh fruit, a drizzle of maple syrup or honey, a dollop of Greek yogurt, a sprinkle of nut-free granola, or even a drizzle of nut butter to your baked oatmeal.
• Nuts: Fold in chopped nuts like almonds, walnuts, pecans, or pistachios for added texture and a nutty flavor.
• Protein Powder: Add a scoop (or two) of protein powder to the dry ingredients before mixing with the wet ingredients.

How To Make Strawberry Baked Oatmeal

STEP 1: Add the milk, applesauce, flax meal, and vanilla to a measuring cup. Whisk everything together with a fork to combine.

STEP 2: Add the oats, brown sugar, cinnamon, baking powder, and salt to a large bowl. Stir to combine.

STEP 3: Stir the flax meal mixture into the dry oat mixture. Fold in the strawberries.

STEP 4: Spread the mixture evenly into a lightly greased pan using a fork to distribute the strawberries evenly. Bake for 28 to 30 minutes, or until the top is golden, the oatmeal is set, and the edges start pulling away from the pan. Cool for 10 minutes before slicing and serving.

Expert Tips

1. Don’t skip the salt! It plays a significant role in enhancing all the other flavors in the oatmeal.
2. Use the seeds from half of a vanilla bean instead of vanilla extract for an extra special touch.
3. Add the zest of one lemon to the dry ingredients for a touch of brightness.

Recipe Notes

• Old-fashioned rolled oats are recommended for the best texture. Quick oats may become mushy, and steel-cut oats take much longer to cook.
• The exact baking time may vary depending on your oven. Start checking for doneness at 25 minutes. The oatmeal is done when the top is golden brown, and a toothpick inserted in the center comes out clean.
• Letting the baked oatmeal cool for at least 10 minutes before slicing allows it to set and will result in cleaner cuts.

Storage

• Leftover baked oatmeal can be stored at room temperature in an airtight container for up to 2 days.
• For longer storage, store leftovers in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave until warmed through.
• Baked oatmeal freezes well! Portion it out into individual containers and freeze for up to two months. Thaw overnight in the refrigerator or reheat from frozen in the microwave.

More Recipes Using Rolled Oats