This Strawberry Baked Oatmeal makes a hearty breakfast that's easy to make. Oats are high in prebiotic fiber which will help keep you feeling full until lunch. This recipe is a family favorite.
You can either assemble it the night before (wet and dry ingredients separate) or pop it in the oven before getting ready for the day and it'll be done before you have to head out the door.
This oatmeal can be made gluten-free by using gluten-free oats. You can keep it sugar-free by leaving out the maple syrup. The strawberries give a good sweetness and also pack it with Vitamin C.
Oats are a good source of iron and since the strawberries are high in vitamin C they actually help the body absorb the iron better. I'd love to hear if you make it and how you like it! Please leave a review or comment below and share with someone else who might love this recipe.
Strawberry Baked Oatmeal
- 1 cup Strawberries (chopped)
- 2 cups Rolled Oats
- 1½ cups Cashew Milk (or other dairy-free milk)
- ½ cup Apple Sauce
- 2 tbsp Ground Flaxseed
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ½ tsp Cinnamon
- 2 tsp Apple Cider Vinegar
- 2 tbsp Maple Syrup (or date syrup)
- ¼ tsp Salt (optional)
- Preheat oven to 375 F and line a 9x9 baking pan with parchment paper. Add the ground flax to the milk and mix together, set aside. In a large bowl, add the oats, baking powder, baking soda, cinnamon and salt (if using) and mix together. Then, add in apple sauce, milk+flax mixture, maple or date syrup and apple cider vinegar. Stir until eveything is combined. Lastly stir in the strawberries.
- Transfer the mixture to baking pan. Bake in the oven for about 40 minutes. It will turn a light golden brown on top. Check with a toothpick to make sure it comes out clean. Allow it to cool for just about 5 minutes or so. Then serve with more strawberries, dairy-free yogurt, more date/maple syrup, nut butters or your other favorite oatmeal toppings. Store leftovers in the fridge up to 4 days.