Strawberry Baked Oatmeal

Make this Strawberry baked oatmeal on the weekend and enjoy all week as a quick and healthy breakfast for busy mornings!

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Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: 6 servings

Calories: 208kcal

Author: Kelsey Kunik, RDN

Ingredients

2 tablespoons ground flax seed mixed with 6 tablespoons water for 2 flax "eggs"
2 cups old fashioned oats
1/4 cup granulated sugar coconut sugar or regular
1 tablespoon baking powder
2 cups soy milk or any plant based milk
1 teaspoon vanilla extract
2 cups sliced strawberries frozen or fresh

Instructions

Preheat the oven to 375°F. Prepare a baking dish (8x11 or 9x9 works well) by spraying with cooking spray, or use a non-stick pan.
Make your flax egg: mix two tablespoons of ground flax seed with 6 tablespoons of water. Set aside and let sit for at least 5 minutes. It will gel up to the consistency of egg whites.
Add dry ingredients to a large mixing bowl: Oats, sugar, and baking powder.
Pour the plant based milk, flax eggs, and vanilla extract into the dry ingredients. Mix well
Stir in the sliced strawberries.
Pour the mixture into the prepared dish. Add additional sliced strawberries on top if you wish. Bake for 1 hour. Check after 45 minutes- the oatmeal is done once the center is set and no longer runny.

Video

Notes

** All nutrition information is an estimate only. The nutrition information will vary depending on ingredients and amounts actually used in preparations.

Store extras covered in the refrigerator for 3-5 days. Warm in the microwave, adding more milk as needed if it dried out.

Nutrition