★★★
Mini Chef
This Strawberries and Cream Baked Oatmeal is warm, creamy, and full of sweet strawberries. An easy make-ahead breakfast for busy mornings!
Warm, creamy baked oatmeal loaded with fresh strawberries and naturally sweetened with maple syrup or honey. Great for breakfast, brunch, or meal prep, and just as good cold the next day.
Preparazione: 15 min · Cottura: 40 min
Porzioni: 6
Ingredienti
- 2 large eggs
- 2 cups whole milk ((plant based works too))
- 1/3 cup butter, melted ((coconut oil work too))
- 1/3 cup maple syrup or honey, (plus more for drizzling)
- 2 teaspoons vanilla extract
- 3 cups quick cooking oats
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 2 cups chopped strawberries, (divided)
- cream, (for drizzle)
Istruzioni
- 1. Preheat the oven to 350°F. Grease a 9 x 9 inch baking dish.
- 2. Place the eggs in a large bowl and whisk to combine. Stir in the milk, melted butter, maple syrup, vanilla, oats, salt, and baking powder, along with one cup of the strawberries. Reserve the remaining cup for topping.
- 3. Pour the oat mixture into the greased dish and bake for 40-45 minutes, or until golden and the center is set.
- 4. Scoop into bowls and top with a drizzle of cream, the reserved fresh strawberries, and honey or maple syrup to taste.
Note
NotesTo store: Place baked oatmeal in an airtight container in the refrigerator. Enjoy within 3-4 days for the best flavor. Reheat in the microwave or the oven until warmed through, or do what my kids do and eat it cold straight from the fridge.
To freeze: Allow the tray to cool completely and store in airtight container in the freezer for up to 3 months. To reheat from frozen, place in the oven at 350°F until warmed through.
Make ahead: Place oatmeal mixture in the baking dish, cover and refrigerate. The next day, uncover and bake as directed.
