This delicious Strawberry Almond Baked Oatmeal is gluten free and dairy free! Top this baked oatmeal with coconut yogurt or maple syrup to make it a perfect breakfast to start your morning with.
The thing I love about baked oatmeal is that it tastes amazing as leftovers so it’s perfect to make for meal prep to enjoy throughout the week. It’s also a crowd pleaser. Baby girl LOVES it and so does the hubby, so I knew I had to share this one with you all. The juicy fresh strawberries and almond slices are a flavor match made in heaven. Top it with vanilla yogurt, and you'll think you're having dessert for breakfast. Happy Baking!
Ingredients in Strawberry Almond Baked Oatmeal
Few things come close to tasting as good as fresh strawberries. There’s something about this perfect fruit that makes me excited and dreaming about summer. I’ve been dreaming a lot about summer lately (it’s still winter in Minnesota), so I knew I had to make this baked oatmeal feature juicy sweet strawberries.
- Egg: To make this recipe vegan, you can substitute using a flax egg.
- Almond Milk: I use unsweetened vanilla almond milk but you can use any milk you prefer.
- Coconut Oil: I use melted coconut oil to keep this recipe dairy free but you can use butter or ghee instead.
- Vanilla Extract: Vanilla is so delicious when paired with strawberries! You could also try adding almond extract.
- Oatmeal: I use gluten free old fashioned rolled oats. You can use regular rolled oats if you want but I don’t recommend using quick oats. The texture will be different if you use quick oats.
- Brown Sugar: Brown sugar is the sweetener in this dish. I haven’t tried using maple syrup or honey instead but you can certainly try if that’s all you have on hand. Let me know in the comments if it turned out.
- Baking Powder: To help with the baking process.
- Cinnamon: I tend to put more cinnamon in mine so feel free to add as much as you like.
- Salt: Sweet and Salty!
- Strawberries: The main star of the show. The juicy strawberries taste so good with the other flavors in this dish.
- Sliced Almonds: Sliced Almonds add a bit of crunch and protein to keep you full until lunch.
Optional Toppings: I LOVE topping my baked oatmeal with vanilla coconut yogurt for an extra indulgent breakfast. You could also top it with your favorite almond butter or maple syrup.
How to Make Strawberry Almond Baked Oatmeal
It’s pretty simple actually. You just need one mixing bowl and some patience while waiting for it to bake.
- Step 1: Preheat oven to 350°F and grease a 8 x 8 inch baking pan with coconut oil or nonstick cooking spray.
- Step 2: In a medium to large bowl, whisk together the almond milk, egg, melted coconut oil and vanilla extract until blended.
- Step 3: Then add the oats, brown sugar, baking powder, cinnamon, and salt. Mix until combined. Then fold in the strawberries and almonds.
- Step 4: Pour the mixture into the baking pan. Smooth out the mixture with a spatula if needed. Bake for 35 - 40 minutes, until a toothpick comes out clean. Let cool for a few minutes before serving.
Can You Eat Baked Oatmeal Cold?
I actually really like baked oatmeal cold but my husband likes when the baked oatmeal is hot out of the oven. It really is delicious either way. Just wait a few minutes before cutting it when it’s right out of the oven.
How to Store Baked Oatmeal
Store completely cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat by placing the individual portions in the microwave or serve cold.
Looking for other breakfast ideas?
- Easy Banana Bread
- Gluten Free Banana Carrot Muffins
- Apple Cinnamon Overnight Oats
- Peanut Butter Overnight Oats
- Blueberry Banana Oatmeal Cups
Thank you so much for checking out this recipe! If you’ve enjoyed this recipe or any of my others, please leave a review and comment below. Also feel free to tag @withsweethoney on Instagram and follow us on Pinterest. I love seeing all of your creations!
This post contains affiliate links. Thank you for supporting With Sweet Honey!
Gluten Free Strawberry Almond Baked Oatmeal
- 2 cups almond milk (I used vanilla unsweetened almond milk)
- 1 egg or flax egg
- 2 tablespoon coconut oil, melted
- 2 tsp vanilla extract
- Preheat oven to 350°F and grease a 8 x 8 inch baking pan with coconut oil or nonstick cooking spray.
- In a medium to large bowl, whisk together the almond milk, egg, melted coconut oil and vanilla extract until blended.
- Then add the oats, brown sugar, baking powder, cinnamon, and salt. Mix until combined. Then fold in the strawberries and almonds.
- Pour the mixture into the baking pan. Smooth out the mixture with a spatula if needed. Bake for 35 - 40 minutes, until a toothpick comes out clean. Let cool for a few minutes before serving.
- Optional Toppings: Try vanilla coconut yogurt, almond butter, fresh fruit, or maple syrup.