Ingredients
Scale
- 3 cups old-fashioned rolled oats
- 2 cups fresh strawberries, hulled and sliced (or 2 cups frozen strawberries, not thawed)
- 2 cups milk (dairy or non-dairy)
- 2 large eggs
- ⅓ cup pure maple syrup or honey
- 1 teaspoon baking powder
- 1½ teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 3 tablespoons melted butter or coconut oil (plus more for greasing)
- Optional toppings: fresh sliced strawberries, whipped cream, Greek yogurt, sliced almonds, additional maple syrup
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Generously grease a 9×13-inch baking dish with butter or cooking spray, or line it with parchment paper for easiest cleanup and removal.
- Combine Dry Ingredients: In a large mixing bowl, stir together the rolled oats, baking powder, cinnamon, and salt until the spices are evenly distributed throughout the oats. This ensures every bite has balanced flavor.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, eggs, maple syrup, vanilla extract, and melted butter until completely smooth and well combined. The mixture should be uniform with no streaks of egg visible.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until everything is thoroughly combined. The mixture will look quite wet and liquid—this is exactly right and will absorb as it bakes.
- Add Strawberries: Gently fold in about 1½ cups of the sliced strawberries, reserving ½ cup to arrange on top. If using frozen strawberries, add them directly from the freezer without thawing to prevent excess moisture.
- Transfer to Pan: Pour the oatmeal mixture into your prepared baking dish and spread it into an even layer with a spatula. Arrange the reserved strawberry slices decoratively across the top—they’ll create a beautiful presentation and burst of flavor.
- Bake: Place the dish on the center rack of your preheated oven and bake for 35-40 minutes. The oatmeal is done when the top is golden brown and the center is set but still slightly soft to the touch. It will firm up as it cools.
- Cool Slightly: Remove from the oven and let cool for 10 minutes before slicing. This cooling period is crucial—it allows the oatmeal to set properly so it slices cleanly instead of falling apart.
- Slice and Serve: Cut into 8 equal squares and serve warm with your favorite toppings. A dollop of Greek yogurt, a drizzle of maple syrup, and some fresh strawberries make it absolutely divine.
- Store Leftovers: Once completely cooled, cover the dish tightly or transfer individual portions to airtight containers. Refrigerate for up to 5 days, reheating individual servings in the microwave for 45-60 seconds.
Notes
- Vegan Adaptation: Use non-dairy milk, replace eggs with 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, let sit 5 minutes), use maple syrup instead of honey, and use coconut oil instead of butter.
- Gluten-Free: Ensure you’re using certified gluten-free oats, as regular oats are often cross-contaminated with wheat during processing.
- Sweetness Adjustment: Taste your strawberries first—if they’re very sweet, you can reduce the maple syrup to ¼ cup. If they’re tart, you might want to increase it to ½ cup.
- Texture Options: For denser, thicker squares, use a 9×9-inch pan. For thinner pieces with more crispy edges, use a 9×13-inch pan.
- Strawberry Prep: If your strawberries are very large, slice them into smaller pieces for better distribution throughout the oatmeal.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice (⅛ of recipe)
- Calories: 228
- Sugar: 13g
- Sodium: 205mg
- Fat: 7.5g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4.5g
- Protein: 7g
- Cholesterol: 52mg