- 2 large eggs
- 2 Tbsp avocado oil (or melted cooled coconut oil, or light olive oil)
- ¼ cup pure maple syrup
- 1 ½ cups milk
- 1 tsp vanilla extract
- 2 1/2 cups rolled oats
- 1 tsp baking powder
- ½ teaspoon sea salt
- ¼ tsp cinnamon (use more if you’d like)
- 1 pint strawberries, hulled and sliced lengthwise
Preheat oven to 375ºF and grease 9×9 baking dish (or similar size).
In large bowl whisk together eggs, oil, maple syrup, milk and vanilla extract.
Add in rolled oats, baking powder, salt and cinnamon. Set aside to rest.
Meanwhile, hull and slice strawberries lengthwise – you want about 2 cups.
Gently fold in almost all of the strawberries (leaving some slices for serving or adding to top) into bowl of oat mixture and transfer to prepared baking dish. Top with remaining strawberry slices or save for serving.
Bake for 35-40 minutes or, until top is golden and middle is set. You can serve immediately bowl style, or wait about 20 minutes to serve as squares.
Serve strawberry baked oatmeal with your favorite toppings, a little extra maple syrup or honey and enjoy!
I used a deep dish 9″ pie plate and my baking time was 40 minutes. If you use a slightly larger dish, watch baking time after 25-30 minutes.
You can use 2 flaxseed eggs <– recipe linked, to make this recipe vegan. And increase the baking powder to 1.5 tsp. Or if you can tolerate bananas, I recommend this recipe and adding in 1 1/2 cups sliced strawberries.