Strawberry Baked Oatmeal
I love picking fresh fruit with my kids, and then turning some strawberries into baked oatmeal makes for a filling, nourishing breakfast.
Servings: 8 servings
- 2 cups oats Not quick oats. If you are gluten free, be sure your oats say gluten free – like the Bob’s Red Mill GF oats.
- Juice of half lemon
- 1 cup crispy nuts chopped (Almonds, pecans, brazil nuts – whatever you have! I just buzz them up in the food processor. If you don’t have crispy nuts made up – just buzz up some raw nuts and put them in to soak with your oats over night. IF YOU ARE NUT FREE just use sunflower seeds and/or pumpkin seeds)
- ½ cup coconut shreds
- 2 TB flax meal if you can handle eggs you can use 2 eggs instead
- 1 tsp vanilla extract
- 2-4 TB honey or pure maple syrup sucanat or pure cane sugar would work too
- 2 TB melted coconut oil butter would work too
- 1 cup pureed strawberries
- 1 cup sliced strawberries – whatever size you want! I just quickly used a pairing knife in hand and chunked them up into the bowl! Not perfect at all!
- Drizzle whole yogurt pure maple syrup, or raw honey over the top if desired!
- The night before you want to make the baked oatmeal, put the oats and lemon juice in a mixing bowl and fill with filtered water just to cover the oats. Set the bowl in a warm spot in your kitchen 8-12 hours. This “soaking” process makes the oats easier to digest.
- The next morning, dump the oat mixture in a strainer to drain out the extra liquid.
- While the oats are draining in the sink, preheat your oven to 375, and get the rest of the ingredients into a medium mixing bowl.
- Add the drained oats to the mixing bowl and combine well.
- Pour the batter into a small, buttered baking dish. Use coconut oil for the dish if you are dairy free.
- Bake at 375 for 30 minutes. Let it rest 5-10 minutes before cutting.
- In the amount of time it takes the oven to preheat you can get this batter made and into the pan – don’t over think! Comes together fast!
- You could double the recipe if you are feeding a crowd or want more leftovers for the week. Just use a larger baking dish (9×13) and you’ll have to bake it longer – say 45 or so minutes.
- Pack up the leftovers in a thermos or travel crock for breakfast at work the next day! This amount made just enough for us to have breakfast as a family, and a husband sized serving to take to work on Monday 🙂
- Need some tips on how to go U-Picking? HERE are some of mine!