This recipe for Baked Strawberry Almond Oatmeal is a delicious spin on regular oats. Similar to bread pudding, oats, milk and eggs bake up into a soft yet firm texture, dotted with fresh strawberries throughout.
Do you like oatmeal?
My kids actually do like oatmeal, but sometimes they get tired of the same old same old.
Why you'll love this recipe
This Baked Strawberry Almond Oatmeal is a fun way to enjoy oats in a similar but different way.
It's quick to prepare in one bowl and comes together in 1 hour!
You can bake the oatmeal up and freeze for quick breakfasts later -- perfect breakfast meal prep.
It's great served cold or warm.
Ingredients you'll need
- rolled oats: don't use steel-cut oats for this recipe
- milk: you can use any milk or non-dairy alternative; almond milk is fantastic in this
- vanilla extract: use a pure vanilla extract for the best flavour; you can also add in almond extract
- maple syrup: or any sweetener you like; note that some sweeteners are sweeter than others
- banana: mashed; you can substitute with additional milk if you don't like banana
- vegetable oil or melted butter
- cinnamon: ground
- sea salt: to balance out the sweetness
- strawberries: if fresh, cut in half; fresh or frozen will work fine for this recipe
- almonds: flaked almonds on top adds a little texture
How to make it
Preheat the oven to 350F/177C.
In a large bowl, whisk together the eggs, milk, vanilla and maple syrup.
Add in the mashed banana.
Next, add in the rolled oats, vegetable oil (or butter), cinnamon and sea salt.
Give everything a good mix.
Lightly oil a baking pan (I used a 9" by 6") and pour in about half of the oat mixture.
Add half of the strawberries over the oat mixture.
Pour in the remaining oat mixture on top and add the remaining strawberries.
Sprinkle flaked almonds on top.
Bake at 350F for 35-40 minutes, or until the oats are springy to the touch (or a toothpick inserted in the centre comes out clean).
The edges will appear brown and the oats should be slightly puffy.
Let cool before slicing into bars or squares.
How to serve
Serve this Baked Strawberry Almond Oatmeal at room temperature, or warmed up.
Reheat the oatmeal in the microwave until warmed throughout.
How to store
Store slices in an airtight container in the fridge for up to 1 week.
This baked oatmeal also stores well in the freezer.
Individually wrap portions and freeze for up to 3 months.
Feel free to change up the fruit/nuts and use what's in season.
Add dried fruit, nuts or seeds.
Use a different sweetener or milk.
Add spices for a different take: try nutmeg, cloves, or ginger for a warmer flavour.
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Be sure to let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Baked Strawberry Oatmeal
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 2 large eggs
- 1 C almond milk or any milk you like
- 1 teaspoon vanilla extract or almond extract
- 3 tablespoon maple syrup
- 2 bananas mashed
- 2 C rolled oats
- 2 tablespoon vegetable oil or any neutral vegetable oil
- ½ teaspoon cinnamon ground
- ⅛ teaspoon sea salt
- 1 C fresh strawberries sliced
- ¼ C flaked almonds
- Preheat the oven to 350°F/177°C.
- In a large bowl, whisk together the eggs, milk, vanilla and maple syrup.
- Add in the mashed banana.
- Next, add in the rolled oats, vegetable oil (or butter), cinnamon and sea salt. Give everything a good mix.
- Lightly oil a baking pan (I used a 9" by 6") and pour in about half of the oat mixture.
- Add half of the strawberries over the oat mixture.
- Pour in the remaining oat mixture on top and add the remaining strawberries.
- Sprinkle flaked almonds on top.
- Bake at 350°F/177°C for 35-40 minutes, or until the oats are springy to the touch (or a toothpick inserted in the centre comes out clean). The edges will appear brown and the oats should be slightly puffy.
- Let cool before slicing into bars or squares.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.