Strawberry Baked Oats

A classic breakfast of Baked Oats and Strawberries are all these spring mornings are asking for! Who doesn't love a morning that starts with Strawberry?

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Servings: servings

Author: Teri-Ann Carty

Prep Time: 10

Cook Time: 1 20

Total Time: 1 30

Equipment

oven
stove
8.5x8.5 pan

Ingredients

BAKED OATS INGREDIENTS

2 cups rolled oats
1 cup walnuts
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp fine sea salt
1 tsp vanilla
¾ cup cashew milk
2 tbsp maple syrup
1 flax egg (1 tbsp ground flax + 2 1/2 tbsp water)
2 tbsp coconut oil melted
1 cup strawberries sliced
coconut spray for the dish

JAM INGREDIENTS

2 stalks rhubarb
¾ cup strawberries sliced
2 tbsp maple syrup
2 tbsp lemon juice
1 tbsp chia seeds

US Customary - Metric

Instructions

BAKED OATS INSTRUCTIONS

To make baked oats, mix all dry ingredients in a bowl.
In a separate bowl, add all wet ingredients and whisk to combine.
Add dry to wet and mix in strawberries.
Spray a 8.5x8.5” pan with coconut spray and add-in oat mixture.
Bake for 45 minutes to 375 degrees.
To serve, add rhubarb jam on slightly cooled oats, and drizzle with almond butter. We love coconut kefir but yogurt or coconut whipped cream would also be super tasty.

JAM INSTRUCTIONS

To make jam, place all ingredients but chia seeds into a small pot and bring to a gentle boil, reduce heat to low and add chia seeds.
Continue to simmer for 20 minutes. Set aside to cool.

Notes

*I like my jam super tart. If you want a sweeter jam, add more maple syrup.

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.