The Easter weekend is over, and I don’t know about you, but I am in need of some heathier eats for a little while! Don’t get me wrong, I love me some turkey, potatoes and carrot cake (have you tried my orange-carrot cake yet?) but it’s kind of like after Christmas, when my body feels like it’s telling me to shape up!!
When I feel this way, I often start religiously eating oatmeal for breakfast and salads for lunch; however, a girl can only eat so many salads, and straight-up plain oatmeal gets a little long in the tooth, if you know what I mean. This baked oatmeal recipe adds some excitement to oatmeal, with sweet strawberries and a gorgeous, buttery streusel on top. It’s a great recipe to make at the beginning of a week to last you for a few days for breakfast.
I know I started this post by talking about eating healthy, and the streusel obviously eliminates this recipe from the 100% healthy line-up, but that little bit of butter is SO worth it. Not only does this baked oatmeal look like a pie when it comes out of the oven, it makes your whole house smell like you just spent all morning baking a strawberry streusel pie!
This baked oatmeal takes about 35 minutes in the oven. I like to prepare all of my ingredients the night before, so I can quickly throw it all together in the morning and have that freshly baked pie smell last for hours. It’s also a good scent to have wafting in the air if you’re trying to sell your house 😉
I’ve used fresh strawberries for this recipe, but frozen strawberry slices could also be used; just be sure to only add them right before you bake. I use a 9″ dish for the oatmeal, but an 8 x 8″ baking pan would also work. Line the bottom of the dish with some diced strawberries, then pour the mixed oatmeal ingredients over the top of it.
Top it all off with my classic streusel topping: brown sugar, butter, oats, cinnamon and chopped pecans.
Throw it in the oven and 35 minutes later, you’ve got a bubbling dish of deliciousness. Let it sit for about 5 minutes before serving, to let everything settle.
This oatmeal makes for great leftovers, keeping in the fridge, for 3-4 days. It’s a great one to serve your family on a weekend morning when you want something a little sweet but you need a break from pancakes and waffles (although, who really needs a break from pancakes and waffles….)!?
I hope you enjoy. I’ll get back to that salad for lunch now….Print
Have your pie for breakfast with this strawberry streusel-topped baked oatmeal!
- 2 cups old fashioned oats
- 1/3 cup brown sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 3/4 cups milk*
- 1 egg, lightly beaten
- 1 tsp vanilla
- 3 tbsp unsalted butter, melted
- 1 1/2 cups fresh strawberries, diced*
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/4 cup butter, cubed
- 1/2 cup old fashioned oats
- 1 tsp cinnamon
- 1/4 cup pecans, chopped
- Preheat the oven to 350 F and spray or grease an 8″ baking pan or pie plate.
- Prepare the streusel in a small bowl by combining the brown sugar, oats, cinnamon and flour together and then cutting the cubed butter in until it resembles coarse crumbs. Stir in the chopped pecans. Set aside.
- In a large bowl, combine the oats, brown sugar, baking powder, cinnamon and salt. In a separate bowl, combine the melted butter (slightly cooled) with the egg, vanilla and milk. Stir the wet ingredients into the dry.
- Scatter half of the diced strawberries onto the bottom of the pan. Fold in the remaining strawberries into the oatmeal mixture, then pour the entire mixture into the pan, covering the diced strawberries. Scatter the top of the oatmeal evenly with the streusel.
- Bake for 35-38 minutes, or until the oatmeal feels slightly firm to the touch. Allow to cool for about 5 minutes before serving.
Tightly covered leftovers will keep in the fridge for 3-4 days.
Prepare in advance: Dice your strawberries, and combine the dry ingredients the night before. The streusel can also be prepared, storing in the fridge until ready to use.
- I used almond milk in this recipe, but you can use any dairy or non-dairy milk
- If using frozen strawberries, ensure they are in slices or diced and add them right from frozen, without thawing first
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