Nom nom nom.
I had to tweak and re-make this recipe a couple of times for it to turn out just how I wanted. Now it’s perfect, and as much as I loved eating those Quaker instant oatmeal packets growing up…this tastes much much better. I’ve already made it three times in the past week.
My recipe fills my individual pie pans perfectly. Obvi not everyone has these little pie pans, but if you double the recipe it should fit nicely into a bread pan.
Strawberries and Cream Baked Oatmeal
- 1/2 cup rolled oats
- 1/4 tsp baking powder
- 2-1/2 Tbsp granulated sugar
- 1/2 tsp ground cinnamon
- pinch salt
- 1/2 cup whole milk*
- 1 egg, beaten
- 1 Tbsp butter, melted
- 1/2 tsp vanilla extract
- 1 cup strawberries, sliced
Preheat oven to 375F. Grease an individual pie pan.
Combine oats, baking powder, sugar, cinnamon and salt in a small bowl.
In a separate bowl, mix together your egg, milk, butter and vanilla. Pour over the dry ingredients and mix well.
Pour 3/4 of your strawberries onto the bottom of your pan. Cover with the oatmeal batter. Spread the remaining strawberries over the top. Bake for 35-40 minutes until the top is golden brown and the oatmeal is set. Enjoy while warm.
*This recipe needs whole milk to fulfill the “cream” part of strawberries and cream. But if you’re like me and only ever have skim milk on hand here is a substitute: Pour 1-1/2 Tbsp heavy cream into a measuring cup, then use skim milk to fill to the half cup line.
Recipe adapted from Epicurious.
Linking with Weekend Re-Treat,