Ahh summertime is upon us. The strawberries are telling us that. They’re a bright, deep red. They’re juicy and sweet.
They’re so simply delicious. I love to pop off the tops then carve out the remaining stem. After I get my fill of an entire 16 oz container, I like to add seasonal fruit to any of my staple dishes. I add sliced strawberries to salads, guacamole, and muffins (more on that later!). It just made sense to add it to the my favorite baked oatmeal recipe.
Take 5 minutes to miix most of the ingredients tonight, and add the diced strawberries in the morning. After about 45 minutes you’ll have a low maintenance but feels like high maintenance breakfast! Enjoy!
PS. More strawberry recipes to come!
- 2 cups old fashioned oats
- 1 ½ teaspoons cinnamon
- ½ teaspoon ginger
- ⅛ teaspoon nutmeg, cloves, allspice, EACH!
- ½ teaspoon sea salt
- 1 teaspoon baking powder
- 2 eggs, lightly beaten
- ⅓ cup maple syrup
- 2 teaspoons vanilla
- 1 ¾ cup almond milk (or any variety of milk)
- 1 cup strawberries, hulled and diced
- The night before, mix all dry ingredients in an 8x8 or 9x9 glass or ceramic baking dish.
- In a medium bowl, beat the eggs lightly with a whisk. Add the syrup, vanilla, and almond milk, and whisk until combined. (Don’t add the strawberries until you’re ready to bake!)
- Add to the dry ingredients. Stir well.
- Place a lid on the top of the dish. Refrigerate overnight.
- In the morning, bring the oatmeal out of the refrigerator while preheating the oven to 350 degrees.
- Add the strawberries. Gently stir the ingredients two or three times.
- Bake in preheated oven for 42-47 minutes until the edges are golden and the center is set, yet not firm.
- Sprinkle with toasted nuts. Top with additional almond milk or vanilla yogurt.