Have your pie for breakfast with this streusel-topped strawberry baked oatmeal! Nutritious, filling and delicious!
- 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
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: breakfast
- Method: oven bake
- Cuisine: american
Keywords: strawberry baked oatmeal