Oven-baking oatmeal is a great alternative to stovetop because it's hands-free. It's easy to add in as many extra flavorings (fruit, spices, nuts) as you want. Here, big, juicy strawberries and crunchy almonds will trick you into thinking this dish is more dessert than breakfast.
Why this recipe works:
- Oven baking is a no-fuss, hands-off way to cook oatmeal.
- Strawberries provide tart and juicy contrast to the sweet oatmeal.
1 1/2 cups rolled oats
1/2 cup sliced almonds
20 ounces strawberries, hulled and quartered
1/3 cup plus 3 tablespoons light brown sugar, plus more for serving
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 large egg
1 3/4 cups milk
2 tablespoons (1 ounce) unsalted butter, melted, plus extra for greasing dish
Adjust oven rack to middle position and preheat oven to 350°F. Lightly grease shallow 2-quart baking dish. Scatter oats, almonds, and strawberries into baking dish.
Whisk 1/3 cup plus 2 tablespoons brown sugar, salt, cinnamon, egg, milk, and melted butter in medium bowl until combined. Pour into baking dish. Using spoon, gently press oats into liquid to moisten evenly.
Scatter remaining tablespoon brown sugar over top and bake until center is just set, about 30 minutes. Serve immediately, passing extra brown sugar at the table.
2-quart shallow baking dish
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 62g||23%|
|Dietary Fiber 8g||28%|
|Total Sugars 36g|
|Vitamin C 84mg||418%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|