Strawberries and Cream Baked Oatmeal made with whole grain oats and fresh strawberries is a tasty way to start your day.
Imagine indulging in a warm and hearty recipe that combines the sweetness of fresh strawberries with the creaminess of oatmeal.
This recipe is a delicious twist on a classic comfort food. Baked oatmeal is perfect for weekday breakfast, Mother's Day brunch or any occasion in between.
In just a few simple steps, you can create this Strawberries and Cream Baked Oatmeal breakfast masterpiece that will warm your soul and fuel your day.
My family enjoyed this gluten free recipe so much, I've already added it to our regular breakfast rotation. ~Enjoy!
Suggested Equipment
Ingredients Needed
To make this Strawberries and Cream Baked Oatmeal you're going to need the following ingredients:
Old Fashioned Whole Grain Oats: Make sure to use old fashioned oats and not quick oats.
Half and Half: I opted to use half and half for a creamy taste, but you can use any milk or non-milk derivative or even heavy cream for a super creamy baked oatmeal.
Egg
Vanilla Extract
Granulated Sugar
Fresh Strawberries
Confectioners Sugar (optional garnish): I sprinkled a little sugar on top for photo purposes, but the oatmeal was sweet enough on its own. If the strawberries are more tart, adding a bit of powdered sugar at the end will help make this recipe a little sweeter.
Clean and Prepare the Strawberries
To clean strawberries, add them to a bowl, fill with cold water; then add a capful of white vinegar. Allow the strawberries to sit for 5 minutes. Drain the water, refill the bowl with cold water to rinse the berries thoroughly; then drain the water and dry the berries on a clean towel.
Remove the tops from the strawberries; then you can either slice them or dice them into bite size pieces.
Prepare the Baked Oatmeal
Start by preheating your oven to 375 degrees F; then grease a baking dish with cooking spray to prevent sticking.
In a medium bowl, combine the half and half, egg, sugar and vanilla extract; then whisk until blended. Add the oats and and strawberries and gently mix together with a spoon.
Next, pour the mixture into the baking dish, place in the oven and bake 40-50 minutes or until the oatmeal is firm to touch and there is no visible liquid.
Remove from the oven and sprinkle with some confectioner's sugar if desired before serving.
Store and REheat
This baked oatmeal is perfect to make once and eat for days. If there are any leftovers, you can cover the dish with plastic wrap or foil; then keep refrigerated up to 3 days.
To reheat, portion out a serving into a bowl; then microwave on high for 2 minutes. Mix well to distribute the heat and enjoy!
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Strawberries and Cream Baked Oatmeal
Ingredients
- 2 cups half and half
- 1 large egg
- ½ tablespoon vanilla extract
- ¼ cup granulated sugar
- 1 cup old fashioned oats
- 1 cup diced strawberries (approx. 8 whole; cleaned and diced)
- cooking spray
- confectioners sugar (optional garnish)
Instructions
- Start by preheating your oven to 375 degrees F; then grease a baking dish with cooking spray to prevent sticking.
- In a medium bowl, combine the half and half, egg, sugar and vanilla extract; then whisk until blended. Add the oats and and strawberries and gently mix together with a spoon.
- Next, pour the mixture into the baking dish, place in the oven and bake 40-50 minutes or until the oatmeal is firm to touch and there is no visible liquid.
- Remove from the oven and sprinkle with some confectioner's sugar, if desired before serving.
Notes
Nutrition
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