Strawberry Shortcake Baked Oatmeal
This Strawberry Shortcake Baked Oatmeal is full of bright strawberry flavor and the perfect brunch addition for springtime recipes.
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.