Strawberry Baked Oatmeal

Simple recipes thrill me. Don’t get me wrong: Neopolitan Baked Oatmeal is a beast, but sometimes I enjoy a return to simplicity. Strawberry Baked Oatmeal definitely fits that definition.

I stand by the proclamation that baked oatmeal is best with bananas, but this recipe is unadulterated strawberry heaven. If you want a marriage of the two, you could always try my Strawberry Banana Baked Oatmeal.

Strawberry Baked Oatmeal

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: serves 1

What you'll need:

  • 6-8 fresh strawberries (or more!)
  • 1/4 cup milk of choice
  • 1/2 tsp vanilla extract
  • 1/4 tsp baking powder
  • 1/2 cup rolled oats (I use Country Choice Organic)
  • pinch of salt

How to make it:

  1. Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
  2. In a small blender, puree hulled strawberries with milk of choice. Add vanilla extract, baking powder, and salt and blend again.
  3. Stir in oats. If desired, add diced strawberry for an extra shot of strawberry!
  4. Transfer to the ramekin and bake for 20-25 minutes.

Try this recipe topped with this Choco-Strawberry Sauce!


**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

5 Responses to Strawberry Baked Oatmeal

  1. Thalia says:

    I made this recipe this morning with your Choco-Strawberry sauce as suggested, and it was absolutely delicious! A wonderful early Valentine’s Day treat for myself 🙂 Thank you so much for this recipe 😀

  2. Christine says:

    I made this recipe this morning. Overall, it was good. I topped it with whipped vanilla frosting, which kept it from tasting too tart. The only problem was that I used the exact amounts of ingredients you listed above, baked the oatmeal for 24 minutes, but it still came out a little soupy in the center. The same thing happened when I made French Toast Green Monster Baked Oatmeal. Did you ever have that happen with the baked oatmeal recipes that involve pureed fruits and vegetables? If so, what can I do to prevent the soupiness? The edges of the oatmeal were browned (almost overdone), so I’m hesitant to cook the oatmeal for longer.

    • Lauren Smith says:

      Yeah…I’m not sure how this happened, but many of my older baked oatmeal recipes call for too much liquid. I’m not sure how that worked out for me for so long. 😛 And I agree that this is a tart recipe. I definitely need to revisit this one and make some adjustments!

      • Christine says:

        Well I’m glad to know it’s not just me! I had the same problem with Chocolate Zucchini Baked Oatmeal this morning, even though it worked well for me the first time. Recipes can be fickle like that. It seems like more liquidy fruits and vegetables (such as pureed spinach, strawberries, and zucchini) are more likely to cause soupy baked oatmeal than denser ones such as bananas and sweet potatoes.

Leave a Reply

Your email address will not be published. Required fields are marked *