Strawberry Brown Sugar Baked Oatmeal
A quick and delicious summer breakfast idea with a creamy baked oatmeal base swirled with strawberry jam, topped with brown sugar streusel and stewed strawberries.
Ingredients
Walnut Oat Streusel
- ½ cup whole walnuts
- ⅓ cup brown sugar
- ¼ cup old-fashioned rolled oats
- ¼ cup all-purpose flour
- 3 tbsp melted vegan butter
- ½ tsp ground cinnamon
- ¼ tsp baking powder
- ¼ tsp salt
Baked Oatmeal
- 2 cups non-dairy milk
- (Optional for added sweetness) ¼ cup maple syrup
- 1 medium ripe banana, mashed
- 2 ½ cups old-fashioned rolled oats
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp salt
- 3-4 tbsp strawberry jam
Cooked Strawberries
- 1 lb. strawberries, sliced
- 1 tbsp granulated sugar or maple syrup
- 1 tsp lemon zest
Instructions
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Preheat the oven to 350°F. Line an 8" square baking dish with parchment paper.
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In a food processor, pulse together all streusel ingredients until it comes together to form a crumbly mixture, but should press together in your fingertips. Set aside.
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In a large mixing bowl, whisk together the milk, maple syrup, mashed banana, and vanilla extract until combined. Mix in the oats, baking powder, and salt. Pour oatmeal into prepared baking dish. Taking 1 tbsp of jam at a time, dollop in several spots on the oatmeal. Use a fork to swirl jam into oatmeal. Alternatively, you can mix in the jam when mixing together the wet ingredients. Sprinkle all of the streusel over the top of the oatmeal.
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Bake oatmeal for 30-33 minutes until top is set (no longer jiggly or wet) and edges start to pull away from the sides.
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While oatmeal is baking, prepare the cooked strawberries. Stir together all of the ingredients in a small pot over medium heat. Cook for 4-5 minutes until strawberries release their juices and become very soft.
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Serve oatmeal with cooked strawberries spooned on top.
Recipe Notes
Storage: Store the baked oatmeal and cooked strawberries separately, each in an airtight container for up to 5 days.