Bored with your morning bowl of oatmeal? Give this baked strawberries 'n' cream oatmeal a try.
Around our house, come morning time, the resounding refrain is "It's oatmeal or no meal!" After awhile, however, even with the endless toppings options, it can get a little boring.
Enter in this recipe for baked strawberries 'n' cream oatmeal. This breakfast option takes a little more time than the standard bowl of oatmeal (5 minutes versus 35 minutes), but if you have the time, it is so worth it. Plus, you'll have plenty leftover for breakfast the rest of the week, as the baked oatmeal reheats like a dream.
This baked oatmeal is delicious on its own, or you can add a dollop of Greek yogurt or a drizzle of melted butter or maple syrup before serving, if you're feeling particularly decadent.
I'm so happy to see fresh strawberries in the market again. And they totally make me pine for those tiny delicate and beyond flavorful sweet strawberries we ate last spring at the farmers' market in Campbell, California. If only we could get those berries to grow up here in the Northwoods!
Baked Strawberries 'n' Cream Oatmeal (printer-friendly version)
makes 6-8 servings
2 cups rolled oats
1/2 cup chopped pecans
1/4 cup coconut flakes (also called chips)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1 1/2 cups hulled and sliced strawberries
2/3 cup unsweetened coconut milk
1 cup organic 1% percent milk
1/3 cup pure maple syrup
1 large egg
2 teaspoons vanilla extract
2 tablespoons unsalted butter, melted and cooled slightly
dash of ground nutmeg
1. Preheat the oven to 350 degrees.
2. In a medium bowl, stir together the oats, chopped pecans, coconut flakes, baking powder, cinnamon, and salt. Add the oat mixture to bottom of an 8-inch square baking dish or 10-inch cast iron skillet. Scatter the strawberry slices evenly over top the oat mixture.
3. In a separate bowl, whisk together the coconut milk, milk, maple syrup, egg, and vanilla. Stir in the melted butter.
4. Pour the milk mixture over top the oat mixture, ensuring that it is covered evenly. Sprinkle with a dash of ground nutmeg.
5. Bake in the oven for 35-45 minutes, or until the oatmeal is set and it is golden in color. Serve immediately.
makes 6-8 servings
2 cups rolled oats
1/2 cup chopped pecans
1/4 cup coconut flakes (also called chips)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1 1/2 cups hulled and sliced strawberries
2/3 cup unsweetened coconut milk
1 cup organic 1% percent milk
1/3 cup pure maple syrup
1 large egg
2 teaspoons vanilla extract
2 tablespoons unsalted butter, melted and cooled slightly
dash of ground nutmeg
1. Preheat the oven to 350 degrees.
2. In a medium bowl, stir together the oats, chopped pecans, coconut flakes, baking powder, cinnamon, and salt. Add the oat mixture to bottom of an 8-inch square baking dish or 10-inch cast iron skillet. Scatter the strawberry slices evenly over top the oat mixture.
3. In a separate bowl, whisk together the coconut milk, milk, maple syrup, egg, and vanilla. Stir in the melted butter.
4. Pour the milk mixture over top the oat mixture, ensuring that it is covered evenly. Sprinkle with a dash of ground nutmeg.
5. Bake in the oven for 35-45 minutes, or until the oatmeal is set and it is golden in color. Serve immediately.
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