Strawberry and Almond Baked Oatmeal
Inspired by techniques from Serious Eats.
Juicy strawberries and subtle almond flavour make this baked oatmeal a summer-bright breakfast, tender yet with enough structure to slice neatly.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- shallow baking dish (about 20 x 28 cm)
- large bowl
- medium bowl
- whisk
- fork
- chopping board
- knife
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 480 kcal |
| Protein | 12.8 g |
| Carbohydrate | 68.5 g |
| of which sugars | 39.6 g |
| of which free sugars | 26.4 g |
| Fat | 18.6 g |
| of which saturates | 6.8 g |
| Fibre | 7.7 g |
| Salt | 0.82 g |
Protein per 100 kcal
2.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Bake
- 28 g unsalted butter, melted, plus a little for the dish
- 565 g strawberries, hulled and halved (quartered if large)
- 95 g light brown sugar 25 g tossed with the strawberries, 70 g whisked into the milk mixture
- 135 g rolled oats (not instant)
- 35 g flaked almonds
- 1 tsp baking powder
- ¼ tsp ground cinnamon
- 1.5 g fine sea salt or table salt about ¼ tsp
- 1 large egg
- 420 ml whole milk
- 1 tsp vanilla
- ¼ tsp almond flavouring
Topping
- 10 g flaked almonds
- 13 g light brown sugar
- 1
Prepare. Preheat oven to 190 °C (170 °C fan) and butter a 20 x 28 cm baking dish.
- 2
Fruit. Toss 565 g halved strawberries (quartered if large) with 25 g light brown sugar and spread in the dish.
- 3
Oats. Mix 135 g rolled oats, 35 g flaked almonds, 1 tsp baking powder, ¼ tsp cinnamon and ¼ tsp salt, then scatter over the fruit.
- 4
Wet. Whisk 1 large egg, 420 ml milk, 28 g melted butter, 70 g light brown sugar, 1 tsp vanilla and ¼ tsp almond flavouring; pour over the oats.
- 5
Top. Scatter 10 g remaining almonds and 13 g light brown sugar on top.
- 6
Bake. Bake 35-40 min until the top is golden, fruit bubbles at the edges and centre reaches 71 °C.
- 7
Rest. Let sit for 10 min before serving.
Storage
Keep covered in the fridge for up to 4 days; warm portions individually in the microwave for about 1-2 min. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
