Strawberry Baked Oatmeal

strawberry baked oatmeal

hulled strawberries

This may come as no surprise, but I seriously love oatmeal.

And not the stuff that comes in a packet and is ready instantly. No, I much prefer the refrigerated kind, the kind that turns into delicious granola, or the kind that gets baked and tastes like dessert (like this).

I also happen to love strawberries.

So why not combine my two loves into one dish and call it breakfast?

strawberry baked oatmeal in the oven

The Hubster was actually the one who requested a dish like this. I think he may have (finally) started to get tired of his “regular” breakfast of a two egg omelet with tomatoes, onions, and cheese with a side of toast or pancakes.

And I felt like I needed something healthy for breakfast that didn’t require a ton of time to make.

Kill two birds with one stone, did I.

strawberry baked oatmeal

The verdict on the strawberry baked oatmeal? A resounding delicious.

And super easy to boot.

Took longer to prep the strawberries than anything else. Okay, maybe not as long as it took to bake, but seriously, I got to do other things. Like read. And blog. And dream about how delicious this was going to taste.

strawberry baked oatmeal

Speaking of strawberries, I actually used frozen for this batch. We had a bag in the freezer that was begging to be used. Would probably be mind-blowing awesome with some fresh-picked berries.

Great. I made myself hungry again.

strawberry baked oatmeal

Good thing I have another batch in the fridge waiting for me. Waiting to be placed in the oven, sprinkled with a pinch of sugar, and heated for 10 minutes.

Just brace yourself, you might just have a mouthgasm.

strawberry baked oatmeal

hulled strawberries

Strawberry Baked Oatmeal

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 -8


  • 1 1/2 cups rolled oats
  • 1/2 cup quinoa rinsed
  • 1 tsp baking powder
  • pinch of salt
  • 2 cups almond milk
  • 1/4 cup maple syrup
  • 1 egg lightly beaten
  • 2 cups strawberries sliced


  1. Preheat oven to 375°F.
  2. Lightly grease a 9x13 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.

2 comments / Add your comment below

  1. So delicious! It’s fresh strawberry season down here so perfect timing to come across your latest recipe. I made a half recipe in a loaf pan (but kept the same amount of strawberries) and it cooked perfectly. I loved that it wasn’t super sweet. It was so yummy, served hot with a little almond milk drizzled over the top. It was like a healthy strawberry shortcake – so might be good for dessert topped with whipped cream or frozen yogurt.

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