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!
Small amount of butter, ghee, coconut oil or avocado oil for greasing pan
13.5ozcan full-fat coconut milk
2Tbspfresh lemon juice
1Tbsppure vanilla extract
1/2 tspalmond extract
3cupsgluten-free old fashioned rolled oats
1/2cupraw sliced almonds,divided
2heaping cupsfresh strawberries,diced and divided
Optional for topping:
Plain whole milk Greek yogurt
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!
Make sure your coconut milk is smooth and not clumpy. If needed, blend it to get all the clumps out first.