Strawberry Baked Oatmeal with Maple Drizzle

How to Make Strawberry Baked Oatmeal with Maple Drizzle

1. 1

   Step 1: Preheat and mix dry ingredients

   Preheat the oven to 375°F (190°C). Lightly grease an 8x8-inch (20x20 cm) baking dish or line it with parchment. In a large bowl, stir together the oats, baking powder, salt, and cinnamon until evenly distributed.

   For this step

   • 2 cupsRolled (old-fashioned) oats
   • 1 tspBaking powder
   • 1/4 tspFine sea salt
   • 1 tspGround cinnamon
2. 2

   Step 2: Whisk wet ingredients and combine

   In a separate bowl, whisk the egg, milk, maple syrup, melted butter (or oil), and vanilla until smooth. Pour the wet mixture into the oats and stir until the oats are fully moistened and a thick batter forms.

   For this step

   • 1 largeLarge egg
   • 1 3/4 cupsMilk (dairy or plant-based)
   • 1/4 cupPure maple syrup
   • 3 tbspMelted butter (or neutral oil)
   • 1 tspVanilla extract
   
3. 3

   Step 3: Fold in strawberries and arrange in dish

   Gently fold most of the halved strawberries into the batter, reserving a handful to place on top for appearance. Transfer the mixture to the prepared baking dish and smooth the top; scatter the reserved berries over the surface.

   For this step

   • 2 cupsFresh strawberries, hulled and halved
   
4. 4

   Step 4: Bake until set

   Bake in the preheated oven for 30–35 minutes, or until the edges are golden and the center is set (a toothpick inserted near the middle should come out mostly clean). If the top browns too quickly, tent loosely with foil for the last 5–10 minutes.
   
5. 5

   Step 5: Rest and finish with maple or honey

   Allow the baked oatmeal to rest for 10 minutes; this helps it firm and makes slicing easier. Drizzle warm maple syrup or honey over individual portions (or serve on the side) and add optional toppings like yogurt, milk, or chopped nuts.
6. 6

   Step 6: Store and reheat

   Refrigerate leftovers in an airtight container for up to 4 days or freeze individual slices up to 2 months. Reheat a portion in the microwave for 45–90 seconds or warm in a 325°F (160°C) oven until heated through.
   

1. Preheat the oven to 375°F (190°C). Lightly grease an 8x8-inch (20x20 cm) baking dish or line it with parchment. In a large bowl, stir together the oats, baking powder, salt, and cinnamon until evenly distributed.
2. In a separate bowl, whisk the egg, milk, maple syrup, melted butter (or oil), and vanilla until smooth. Pour the wet mixture into the oats and stir until the oats are fully moistened and a thick batter forms.
3. Gently fold most of the halved strawberries into the batter, reserving a handful to place on top for appearance. Transfer the mixture to the prepared baking dish and smooth the top; scatter the reserved berries over the surface.
4. Bake in the preheated oven for 30–35 minutes, or until the edges are golden and the center is set (a toothpick inserted near the middle should come out mostly clean). If the top browns too quickly, tent loosely with foil for the last 5–10 minutes.
5. Allow the baked oatmeal to rest for 10 minutes; this helps it firm and makes slicing easier. Drizzle warm maple syrup or honey over individual portions (or serve on the side) and add optional toppings like yogurt, milk, or chopped nuts.
6. Refrigerate leftovers in an airtight container for up to 4 days or freeze individual slices up to 2 months. Reheat a portion in the microwave for 45–90 seconds or warm in a 325°F (160°C) oven until heated through.