Strawberry Shortcake Baked Oatmeal
There was a time in my life where I avoided oats because of the high carbs. The truth is, carbs are your friends, especially if you eat them in a way to keep blood sugar balanced in the process. This strawberry shortcake baked oatmeal is the perfect cozy spring treat. the entire recipe is gluten-free and refined sugar-free with added protein and healthy fats for optimal blood sugar regulation as well.
the inspiration:
I wanted to make a simple easter morning breakfast option that was full of seasonal strawberry flavor. This recipe comes together quickly with one bowl and boasts both fresh strawberries and dehydrated strawberries for a more concentrated berry flavor. it also has full-fat greek yogurt, a touch of lemon to balance the sweetness and Ceylon cinnamon for that cozy nostalgic oatmeal flavor.
strawberry shortcake baked oatmeal ingredients:
- GF rolled oats: I love to use this brand.
- fresh strawberries: the star of the show!
- dehydrated strawberries: we will crush these to add color and a concentrated strawberry flavor.
- greek yogurt: binds the oatmeal and adds protein.
- lemon: fresh lemon zest helps cut through the sweetness of the strawberries.
- coconut: I use both canned coconut cream and coconut oil in this recipe.
- flavorings: maple syrup, ceylon cinnamon and vanilla extract help flavor the baked oatmeal.
- baking powder: adds lift to the baked oatmeal.
how to make:
this recipe comes together quickly and simply in one bowl making it ideal for meal prepping. you will combine the wet ingredients first, then fold in the dry ingredients. After transferring the mixture to a baking dish, the casserole will take less than 35-40 minutes to bake. let cool then finish with a large dollop of greek yogurt and dehydrated crushed strawberries.
spring menu inspiration
here is some inspiration for spring menus to pair the baked oatmeal with:
easter breakfast: serve this strawberry shortcake baked oatmeal with my caramelized leek, ham and asparagus strata alongside crispy bacon.
baby shower brunch: serve this strawberry shortcake baked oatmeal alongside a large fruit salad and little slider sandwiches with my curried chicken salad with apricots.
breakfast for dinner: serve this strawberry shortcake baked oatmeal alongside breakfast sausage and a simple green salad of arugula with avocado.
Strawberry Shortcake Baked Oatmeal
Ingredients
- one 13.5 oz can of coconut cream
- ¼ cup melted butter or coconut oil
- ¼ cup maple syrup
- 1 teaspoon pure vanilla extract or paste
- 1 Tablespoon lemon zest
- ¾ cup dehydrated strawberries, crushed finely and divided
- ½ teaspoon ceylon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup full-fat greek yogurt plus more to garnish
- 1 cup fresh strawberries chopped finely, plus more sliced rounds to garnish
- 2 cups GF rolled oats
Instructions
- Preheat oven to 350 degrees and grease a 9x9 baking pan.
- To a large bowl, add coconut cream, melted butter or coconut oil, maple, vanilla, lemon zest, 1/2 cup of the crushed dehydrated strawberries, cinnamon, baking powder and salt. Whisk well to combine.
- Fold in finely chopped fresh strawberries and rolled oats until well combined.
- Transfer mixture to prepared baking dish and bake on the middle rack, for 35-40 minutes, until oatmeal is just set. Make sure to rotate the pan 180 degrees midway through cooking.
- Let oatmeal cool to set for 5-10 minutes and sprinkle with remaining 1/4 cup of dehydrated crushed strawberries.
- Serve warm topped with more sliced strawberries and a dollop of greek yogurt.
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