These strawberries and coconut cream baked oatmeal squares are perfect for summer. They’re great for making Sunday to have leftovers for breakfast throughout the week! Best eaten cold, straight from the fridge! Gluten free, high protein and high in fiber.
Do you have a ton of stuff planned for this weekend? I’m heading to Cleveland, Ohio for a girlfriend’s bridal shower which I’m so so excited about! In general, I don’t get excited about bridal showers/baby showers/etc. but I have’t seen Michele since my own wedding which is ridiculous so I’m looking forward to reconnecting. I’m also mildly obsessed with the most amazing Mexican restaurant with the greatest tamales I’ve ever had (which is not many, to be fair) so obviously I’m heading there immediately for dinner once we get there.
Also, probably going to wipe out Trader Joe’s stock of everything because I <3 Trader Joe’s and obviously we don’t have one in Canada (which is probably a good thing).
It’s just a quick trip- driving down Saturday morning and then back home later Sunday morning. Haaay 12+ hours of driving in 2 days. But it’s most definitely worth it.
I actually currently have a batch of pumpkin pie baked oatmeal in the oven (the 4th batch in one week, to be exact) for breakfasts for the 4 of us Saturday morning to keep us occupied + fed on the drive. Yes, I just said pumpkin pie baked oatmeal. In June. And yes, it’s the 4th batch. I’m obsessed. OBSESSED with baked oatmeal right now. Also, I’m pretty sure I’ve mentioned that I’ve been testing fall recipes like a crazy person so that I’m well prepared for this fall and also because I usually spend the entire summer waiting for fall… so this is kind of my way of enjoying the summer while also having my favorite fall things.
I guess you’d say I’m having my cake and eating it too.
Hiking, wandering through summer farmer’s markets, rib fests, strawberry festivals, peach festivals, nature walks, bbqs and lake days coupled with various pumpkin pie deliciousnesses, soups, pastas, drinks and baked goods I love in the fall. It’s a really good compromise.
Obviously I’m still making summer things. Exhibit A. Strawberries and coconut cream baked oatmeal. Exhibit B here. Exhibit C. Exhibit D. And so it goes. I just realized how many recipes have involved oats lately. Yikes.
BUT YOU GUYS. BAKED OATMEAL. So literally for the last however many years of my life that I cared about making food things, I’ve ignored the very idea of baked oatmeal.
Why would I use my oven to bake it for 25-30 minutes if I can just spend 5 minutes cooking 1 or a few bowls on the stove? Why?
WHY? Because it’s amazing, that’s why. I really wish I had known this all these years. The texture is just so addicting and it’s SO much more filling/satisfying. I’m assuming it’s the mixture of milk/fats/greek yogurt in this case/eggs/etc that makes it so much more filing. That makes sense. But it’s also just SO much more satisfying.
If you’ve been reading along for long enough, you know how I prefer this. Cut in to squares, cold, eaten right out of the fridge. I mean, I grab a little plate! The plates in these pictures. But I don’t use the fork. I use my hands. It’s so satisfying cold!
Also, the baking time is going to be kind of up to you. I’ve made so many batches of baked oatmeal that I’ve finally settled on exactly how I like mine, but you’re you. So you might like it differently. I like mine baked enough that it isnt liquidy anymore and 10000% holds it’s shape and cuts easily in to squares. BUT I like it to still be… doughy. The pumpkin one stays literally pie like (plus the oats, obviously) which is my favorite way to eat it. same goes for this strawberries and coconut cream baked oatmeal. No, it doesn’t retain a pie-like texture. Not even remotely. It’s a different baked oatmeal altogether! But I like it supa moist. If you want yours more solid, you’ll wanna bake it for a good 35-40 minutes (but don’t let it get dry!). I preferred it around the 30 minute mark. That’s just me, though.
Either way, it’s super delicious and you need it in your breakfast life. Also, ALSO, it’s kind of #mealprep. Make it Sunday, have breakast for multiple days! Or snacks. Or both. You should probably just double the recipe. If I wasn’t making a million different versions almost daily, I would, too.
Cheers guys! Happy weekending!
- 2½ C rolled oats (not instant)
- 1 tsp baking powder
- ½ tsp salt
- 1 C coconut milk or cream
- 1 C plain greek yogurt (whatever % you want. I use 5%)
- 2 large eggs
- 1 tsp vanilla extract or 1 vanilla bean, seeds scraped out
- 6 TBSP honey
- 1 pint strawberries, chopped
- Preheat oven to 375F
- Grease an 8x8 inch baking dish and set aside.
- In a medium bowl, combine oats, salt and baking powder and toss to distribute evenly.
- In another bowl, whisk together vanilla, coconut milk or cream, greek yogurt, eggs and honey. Pour in to the oat mixture, stir until fully combined then add the strawberries and stir to evenly distribute.
- Pour in to prepared baking dish, spread to even thickness then place on the center rack of your oven.
- Bake for 30-40 minutes or until center feels just set. It will likely still be a touch jiggly. Just a touch!
- Allow to cool for 10 minutes before slicing. Eat warm or store in the fridge and serve cold all week long!
Eat until satisfied 🙂
Please make sure you use plain greek yogurt not vanilla or strawberry. They're so highly sweetened that the end result will be inconsistent with sweetness/flavor of the final product
More oatmeal recipes!