Can you tell I’m just a tad obsessed with strawberries? I have been going a little crazy. Not only are they juicy and scrumptious, they are also cheaper this time of year since there is such an abundance of them! This makes me happy. Berries are not cheap.
Smoothies, pies and breakfast bowls have been highlighting this delightful little fruit, but my favorite way to incorporate them thus far is this strawberries and cream baked oatmeal.
Have I ever told you guys how obsessed I am with baked oatmeal? I mean this recipe from last fall was one of my favorites. I made it a multitude of times over the winter. It was time to “spring-up” this favorite of mine, and so I did…berries and cream style.
Regular old oatmeal I’m very hit or miss with. As I’ve discovered recently, I love it breakfast bowl-style: with a bunch of crunchy and delicious toppings. When it’s all by itself? I don’t love it so much. Baked oatmeal on the other hand is a different story. Baking it off in the oven adds some much needed crunch to a classic dish and satisfies each and every time.
If you’re feeling spunky, pair this strawberries and cream baked oatmeal with a porter (I like porters of the chocolate variety) ;). Have a wonderful week friends! Don’t let this stupid Monday get you down! xo
- 3 cups old-fashioned oats
- 1 cup dark brown sugar (light if preferred)
- 1/3 cup ground flaxseed
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 cup sugar-free, all-natural applesauce
- 3/4 cup vanilla almond milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/4 cup fresh diced strawberries (plus extra for topping)
- almond milk, coconut milk, Greek yogurt (for drizzling and serving)
- Preheat your oven to 375 degrees F and spray an 8x8in baking dish with non-stick spray. Set aside.
- In a large bowl, whisk together the oats, brown sugar, ground flaxseed, baking powder, ground cinnamon, and salt. Set aside.
- In another large bowl, whisk together the applesauce, almond milk, egg, butter and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir together until just moistened.
- Very gently and carefully, fold in the strawberries.
- Bake the oatmeal for 25-30 minutes or until it has puffed up just a bit and is golden brown on top.
- Remove from heat and let stand for 2-3 minutes.
- Serve immediately with additional strawberries, almond milk, coconut milk, or Greek yogurt.