Strawberry Apricot Baked Oatmeal

strawberry and dried apricot baked oatmeal

Sliced strawberries and dried apricots

It’s been weeeeeeks since my last baked oatmeal post. It’s also been weeks since I’ve had some.

This must change. And pronto.

Because this stuff is seriously delicious. And it’s still seriously cold outside, making anything else for breakfast seem crazy.

strawberry and apricot baked oatmeal

With strawberries showing up at the store—and actually tasting pretty darn good—this flavor combo is the perfect go-to as Mother Nature tries to get her shit together in the weather department.

Speaking of getting your shit together, this meal will totally help you do that.

Don’t have time in the morning for a hearty breakfast? One batch will get you through an entire week. No cooking involved breakfasts, or suffering with a bowl of cereal. You can even bring it with you to work, and enjoy it there.

It’s foolproof.

strawberry and dried apricot baked oatmeal

It’s also something that your entire family will love. Hello, most amazing wife//mother//girlfriend//person on the planet.

I mean, The Hubster loved it so much, he took a break from his regular two-egg-omelette-with-toast breakfast routine for this stuff. It’s that good.

strawberry and dried apricot baked oatmeal

It’s so good that I’m considering wrapping up this blog post as quickly as humanly possible so that I can go make myself another batch of this breakfast delicacy.

I’ll post the recipe first, though. So we can enjoy it together.

strawberry and dried apricot baked oatmeal

Sliced strawberries and dried apricots

Strawberry Apricot Baked Oatmeal

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 -8
Author Emily Levenson |


  • 11/2 cups rolled oats
  • 1/2 cup quinoa rinsed
  • 1 tsp baking powder
  • pinch of salt
  • 1 tbs chia seeds optional
  • 2 cups almond milk
  • 1/4 cup maple syrup
  • 1 egg lightly beaten
  • 2 cups strawberries sliced
  • 3/4 cup dried apricots sliced


  1. Preheat oven to 375°F.
  2. Lightly grease a 9×13 baking dish and set aside.
  3. Combine oats, quinoa, baking powder, and salt in a large mixing bowl.
  4. Add almond milk, maple syrup, and egg. Stir to combine.
  5. Add strawberries and mix in.
  6. Pour mixture into prepared baking dish and place in oven.
  7. Bake for approximately 40 minutes or until edges start to turn golden brown.
  8. Let cool for 5-10 minutes.
  9. Cut and serve!

To reheat:

  1. Preheat oven to 325°F.
  2. Transfer serving portion to an oven safe bowl or ramekin.
  3. Sprinkle with sugar (optional).
  4. Place in oven for 7-10 minutes or until warm all the way through.
  5. Serve immediately!

Allergen Information

Nightshade Free, Dairy Free, Wheat Free*, Gluten Free*, and Soy Free.

*The Wheat and Gluten Free status of this recipe is dependent upon your choice of oats. Make sure to use Certified Gluten Free oats to avoid any contamination.

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

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