Go Back

Strawberry Almond Baked Oatmeal

Strawberry almond baked oatmeal is made with fresh strawberries, and packed with healthy fats from almonds and coconut milk. This baked oatmeal is gluten-free and dairy-free, and naturally sweetened with raw honey. Top with Greek yogurt to make it extra special!
Prep Time15 mins
Cook Time40 mins
Course: Breakfast
Servings: 8

Ingredients

  • Small amount of butter, ghee, coconut oil or avocado oil for greasing pan
  • 2 eggs
  • 13.5 oz can full-fat coconut milk
  • 1/4 cup raw honey
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp water
  • 1 Tbsp pure vanilla extract
  • 1/2 tsp almond extract
  • 3 cups gluten-free old fashioned rolled oats
  • 1 Tbsp chia seeds
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup raw sliced almonds, divided
  • 2 heaping cups fresh strawberries, diced and divided

Optional for topping:

  • Plain whole milk Greek yogurt
  • Extra strawberries

Instructions

  • Preheat oven to 350 degrees F. Grease a 9x13 baking pan and set aside.
  • In a large bowl, whisk together the eggs, coconut milk, raw honey, lemon juice, water, vanila extract and almond extract. Then, mix in the oats, chia seeds, baking soda and sea salt Next, stir in half of the strawberries and half of the almonds.
  • Pour mixture into prepared baking pan in an even layer. Spinkle the remaining strawberries and sliced almonds on top. Bake 35-40 minutes or until edges are slightly golden brown and the center is set. Remove from the oven and cool for 10-15 minutes before slicing into 8 servings.
  • Store any leftovers in a covered container in the refrigerator. It's also tasty cold!

Notes

Make sure your coconut milk is smooth and not clumpy. If needed, blend it to get all the clumps out first.