Healthy Strawberry Baked Oatmeal made with ground flaxseed, almond milk, and sweetened with maple syrup. Use freeze-dried or fresh strawberries. Gluten-free, dairy-free, and vegan.
I was always an oatmeal kid.
Not the healthy kind, I confess. But I loved to grab those instant oatmeal packets and decide what flavor I was going to make that day. Strawberries and cream was my favorite and the inspiration for this strawberry baked oatmeal.
Vegan Strawberry Baked Oatmeal Ingredients
The simplicity of baked oatmeal only adds to its comfort. Making it vegan is also incredibly easy. A flaxseed egg is used in place of a chicken’s egg and almond milk (or a non-dairy milk of your choice) subs well for cow’s milk.
Here’s what you’ll need:
- Gluten-free oats
- Ground flaxseed
- Unsweetened almond milk
- Coconut oil
- Maple syrup
- Ground cinnamon
- Freeze-dried or fresh strawberries
- Pure vanilla extract
- Raw pecans (optional)
Now, I realize posting a strawberry recipe in the middle of January is nowhere near strawberry season.
But, I found that in using freeze-dried strawberries, they not only are a great alternative to out-of-season berries, but they add a wonderful tartness and extra sweetness.
Can I use fresh berries in this baked oatmeal? You can certainly use fresh strawberries in this recipe. I prefer it with the freeze-dried strawberries as they add an extra something special to the flavor.
Where do you buy freeze-dried strawberries? Many grocery stores carry freeze-dried berries including Whole Foods, health food stores, Trader Joe’s, and Amazon.
Serving Baked Oatmeal
Dishing up your strawberry oatmeal bake comes down to personal preference, but here are a few suggestions:
- Serve with extra non-dairy milk
- Drizzle maple syrup on top
- Sprinkle with cinnamon
- Add a dollop of coconut whipped cream
Have leftovers? Store in an airtight container in the refrigerator for up to 4 days. Add a little almond milk to your oatmeal before reheating.
More Gluten-Free Oatmeal Recipes
Healthy Strawberry Baked Oatmeal
- 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons warm water)
- 2 cups (170g) gluten-free oats
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 cup raw pecans, chopped optional
- 1.2 ounces freeze-dried strawberries or 2-2 1/2 cups fresh strawberries, chopped
- 2 cups unsweetened almond milk (or other non-dairy milk)
- 3 tablespoons melted coconut oil or vegan butter, cooled
- 1/3 cup maple syrup, room temperature
- 2 teaspoons pure vanilla extract
- Preheat the oven to 375 degrees Fahrenheit. Grease a 2-quart (or similar) baking dish. Prepare flax eggs in a small bowl and set aside.
- Add oats, cinnamon, salt, baking powder, and pecans to baking dish. Whisk to combine. Add strawberries, almond milk, coconut oil, maple syrup, vanilla extract, and flax eggs.
- Gently stir ingredients until all dry ingredients have been moistened. Allow to sit for 2-3 minutes before placing in oven. Bake for 30-35 minutes. The top should start to turn golden and edges will brown.
- Allow to cool for a few minutes before serving. Serve with additional almond milk, maple syrup, ground cinnamon, or coconut whipped cream, if desired. Best when fresh, but leftovers can be stored in the refrigerator in an airtight container for up to 4 days.