Berry Season has arrived & we are taking advantage of it with our simple Strawberry & Almond Baked Oatmeal. Made with simple pantry ingredients & spring produce.
Oatmeal is never seasonal. The method of eating it is. Oatmeal has become a staple in my diet based off of its versatility, willingness to cooperate in recipes, and surpises it brings when you find a new flavor combo that you thought “surely wouldn’t be good”, but did.
And this recipe is a good example of it can be much more than a gloopy bowl of sad if you just put a little more effort into it.
A lot of people see oatmeal and oats as the weird step child to the grain family. Some like it, some don’t for some reasons I will never understand but thats ok I guess, and some tolerate it to appease some diet got they decided to worship this new year.
Oats are the carb-y life force that I use to fuel workouts, wake up in the morning without feeling sluggish, and supplement my needs as an individual who’s trying to “do better”.
And lets be honest, oats give us an excuse to have a little more brown sugar that we thought we should have for breakfast. But honestly? I’d take an oatmeal bake over anything I classified as breakfast in high school anyday.
Three Recipe Quick Tips.
- The almond flour ( as well as some of the other accessory ingredients) can be swapped. I basically took an “empty-out-the-pantry” approach to the ingredients along with seasonal produce. Any nuts or seeds would be great in this recipe. Also the applesauce could be swapped for a ripe banana for extra sweetness. Buckwheat flour, coconut flour, gluten free flour are great alternatives to the almond flour.
- I baked this in a 10×7 pan because it makes the portions “heftier”. You can use a 9×11 pan but just know the portions will be on the thin side.
- This recipe was created to be lightly sweet so you can dress it up for brunch or enjoy as a simple snack. You can always add more brown sugar or maple syrup to it to sweeten the deal but just do you boo boo.
I know I am planning to make this all summer along with some seasonal changes when the time comes and I hope you do too. Let us know if you liked this recipe and if you’re making it as much as we are by tagging us on instagram @vegiventurer or by using the hashtage #vegiventurer or #vegiventurerrecipe.
Strawberry & Almond Baked Oatmeal
Ingredients
- 2 tbsp Flax Meal
- 1/4 cup Warm Water
- 2 cups Rolled Oats
- 1/2 cup Almond Flour
- 1 cup Almonds chopped
- 1/4 cup Pepitas
- 1 tsp Cinnamon
- 1/4 tsp Cardamom
- 1 tsp Baking Powder
- 1 tsp Salt
- 1 cup Strawberries chopped
- Zest from 1 Orange
- 2 cups Oat Milk
- 1/4 cup Maple Syrup
- 1/4 cup Unsweetened Apple Sauce
- 1/4 cup brown sugar packed
Instructions
- Preheat oven to 350°F
- Make the Flax Egg: Combine your flax meal and warm water in a small mixing bowl and set aside.
- Combine the Dry Ingredients: In a large bowl mix oats, almond flour, chopped almonds, pepitas, cinnamon, cardamom, baking powder, and salt until well combined and spices are evenly distributed.
- Combine the Wet Ingredients: In a separate bowl mix strawberries, orange zest, oat milk, maple syrup, unsweetened apple sauce, and flax egg until well combined.
- Add the wet ingredients to your dry. Spray your baking dish with non-stick spray and then dump the oatmeal mix into your pan.
- Distribute it evenly in the baking dish and then sprinkle with your brown sugar over the top.
- Bake at 350°F for 35 minutes or until the top is caramelized and golden. Let rest for 10 minutes. Serve with additional strawberries and maple syrup to serve.
