Healthy Strawberry Baked Oatmeal

Healthy Strawberry Baked Oatmeal

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.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 322kcal

Author Tessa

Ingredients

2 flax eggs 2 tablespoons flaxseed meal + 6 tablespoons warm water
2 cups (170 g) gluten-free oats
¼ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ cup raw pecans, chopped optional
1.2 ounces freeze-dried strawberries or 2 ½ cups fresh strawberries, halved and quarted
2 cups unsweetened almond milk (or other non-dairy milk)
3 tablespoons coconut oil or vegan butter, melted and cooled
⅓ cup maple syrup, room temperature
2 teaspoons pure vanilla extract

Instructions

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 mixture 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 baked oats to cool for a few minutes before serving. Serve with additional almond milk, maple syrup, ground cinnamon, or coconut whipped cream, if desired.

Notes

Check on your oatmeal during baking and tent with foil if it looks like there is over-browning.

To store: Leftovers can be stored in the refrigerator in an airtight container for up to 4 days.

To reheat: Individual portions can be reheated in the microwave. Adding a little extra dairy-free milk or water to help moisten the oats.

Nutrition