Oatmeal has definitely become my favorite breakfast. I love the classic method for making oatmeal, but I also love oats in overnight oats, granola, breakfast cookies, and granola bars. I have a new one to add to that list today – baked oatmeal.
My favorite way to enjoy these oats is with a little almond butter spread on top and a splash of non-dairy milk. This is a great dish to make for a weekend breakfast when you might have a little more time to let the oats cook. This dish also makes excellent leftovers so it can be made ahead of time to provide a whole week’s worth of breakfasts. You can even freeze single serving size pieces and microwave them straight from the freezer.
Strawberry Vanilla Bean Baked Oatmeal
Author: Handful of Raspberries
Recipe type: Vegan
Yield: 9 servings
Ingredients
- 1 tablespoon ground flaxseed
- 2 1/2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Seeds of 1 vanilla bean, scraped (or 1 teaspoon vanilla extract)
- 2 1/4 cups unsweetened almond milk
- 1/3 cup maple syrup
- 1 tablespoon canola oil
- 1 1/2 cups sliced strawberries, plus a few extra for topping*
Instructions
- Preheat oven to 350°F. Grease a 8 x 8 square baking pan. Combine ground flaxseed with 3 tablespoons warm water in a medium bowl and set aside.
- In a large bowl, combine oats, baking powder, cinnamon, salt, and seeds from vanilla bean (if you’re using vanilla extract, add it to the wet ingredients).
- Add the almond milk, maple syrup, and oil to the flaxseed mixture and whisk to combine. Add to the dry ingredients and stir. Fold in the strawberries.
- Spread mixture into prepared baking dish and top with additional strawberries. Bake for 40-45 minutes or until most of the liquid is absorbed. Let cool a little before serving.
- This oatmeal can be served warm or cold. Non-dairy milk, jam, maple syrup, and nut
butters are excellent toppings.
Notes
*Frozen strawberries can be used - microwave for about 30 seconds, so they are softer but still a little frozen, and they should be perfect for slicing.
Nutrition Information
Serving size: 1 square (1/9 of recipe) Calories: 150 Fat: 4g Saturated fat: 0g Unsaturated fat: 2g Trans fat: 0g Carbohydrates: 26g Sugar: 9g Sodium: 110mg Fiber: 3g Protein: 4g Cholesterol: 0mg
Cassie is a Registered Dietitian and the blogger, recipe creator, and photographer behind this blog. 
Aarika says
March 25, 2016 at 1:37 pmBaked oatmeal? What a brilliant idea! This sounds absolutely amazing. I can’t wait to try it! Thanks.
Natalie @ Obsessive Cooking Disorder says
March 24, 2016 at 3:38 pmI happen to have vanilla beans I need to use – oooh! I’ve never baked oatmeal but sounds yummy!
Linda @ 2 Cookin' Mamas says
March 24, 2016 at 3:27 pmA girl after my own heart! I love making breakfasts I can freeze and hand to my husband on the way out the door. This sounds delicious!
Liz @ The Clean Eating Couple says
March 24, 2016 at 2:11 pmGreat minds think alike! I made a Blueberry Oatmeal Bake this week!
Cassie says
March 24, 2016 at 2:43 pmSounds yummy!
grace says
March 24, 2016 at 11:33 ami’ve been having oatmeal for breakfast every single day for a while now, and i was just thinking that i needed to mix it up a little bit! this adds some variety but i’m still getting that same full feeling and all of that glorious fiber! 🙂
Sophie says
March 24, 2016 at 11:28 amThis looks delicious. I eat oatmeal everyday so this is a great alternative for it! YUM!