Brown Butter Strawberry Baked Oatmeal
User Reviews
5
Brown Butter Strawberry Baked Oatmeal
Description
Brown Butter Strawberry Baked Oatmeal features oats mixed into a batter with eggs, milk, maple syrup, vanilla, and almond extract, creating a moist base. Browning the butter prior to mixing with the oats adds a rich, nutty aroma and deeper flavor. Fresh sliced strawberries are folded in before baking, with some placed on top, giving bursts of juicy sweetness throughout. Baking powder ensures the baked oatmeal has a gently risen, tender texture. The dish is baked until golden edges form, indicating doneness.
The strawberry glaze made from freeze-dried strawberries, powdered sugar, melted butter, and milk provides an extra layer of fruity sweetness and smoothness when drizzled on top. The finished baked oatmeal can be served warm with additional milk or yogurt, making it a comforting breakfast or brunch option.
Alternatives include swapping strawberries for other fresh or dried fruits such as peaches, apples, or pears. This recipe can also be transformed into muffins by adjusting pan and baking time, offering flexibility for portion sizes or serving preferences.
Ingredients
- cooking spray nonstick
- Wet Ingredients:
- 4 tablespoons butter salted, sliced, 56 grams
- 2 egg large
- 1 ½ cups milk of choice, 360 grams
- ¼ cup maple syrup pure, 78 grams
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- Dry Ingredients:
- 2 cups rolled oats 180 grams, gluten-free if desired
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1½ cups strawberry fresh, sliced, 225 grams, divided
- Strawberry Glaze:
- ¼ cup freeze-dried strawberries 7 grams
- ¼ cup powdered sugar 30 grams
- 1 tablespoon butter salted, melted
- 1 to 2 tablespoons milk of choice, as needed
- Serving:
- milk or yogurt of choice
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease an 8-inch square pan with cooking spray.
- Brown the butter: Add the butter to a small saucepan and melt over medium heat. Once melted, whisk constantly: the butter will begin to crackle, then foam. After a few minutes, the butter will begin to turn a golden amber color. As soon as the butter turns brown and gives off a nutty aroma, 5 to 8 minutes, remove from heat and set aside to cool for 5 minutes.
- Mix the wet ingredients: In a large bowl, whisk the eggs, milk, maple syrup, vanilla extract, and almond extract until smooth and combined.
- Mix in the dry ingredients: Add the oats, baking powder, and salt, and mix with a wooden spoon until combined. Stir in the cooled brown butter until well combined. Next, fold in HALF of the strawberries.
- Bake the oatmeal: Pour mixture into the prepared pan and smooth the top. Top with the remaining half of the strawberries. Bake until the edges are slightly golden brown and the center is set and a knife comes out mostly clean with just a few crumbs attached, 35 to 45 minutes. Remove from the oven and cool for at least 10 minutes.
- Make the glaze: Just before serving, add the freeze-dried strawberries to a blender (a small handheld blender works best!) and blend to a fine powder, about 30 seconds. In a small bowl, mix together the strawberry powder, powdered sugar, melted butter, and 1 tablespoon of the milk until smooth, adding the additional tablespoon if necessary to reach a pourable consistency. Drizzle the glaze back and forth over the oatmeal. Cut into 6 slices. Serve warm in a bowl, with a little milk poured on top or with yogurt, if desired..
- To store: Allow baked oatmeal to cool completely then cover the pan with foil before transferring it to the fridge. Oatmeal will keep well for up to 4 days, and you can reheat individual slices in the microwave for 30 to 60 seconds. You can also store individual slices in airtight glass containers or reusable silicone bags for quick, on-the-go breakfasts. For oatmeal cups, remove them from your muffin tin and store oatmeal cups in airtight glass containers or reusable silicone bags in the fridge for up to 3 to 4 days. Reheat in the microwave for 30 to 60 seconds.
Notes
- Use vegan butter and dairy-free milk to make this recipe dairy-free; brown the butter only if not using vegan option.
- Replace strawberries with other fresh or diced fruits like peaches, apples, or pears if desired.
- To make muffins, divide batter into a greased 12-cup muffin pan and bake 25–35 minutes; dice strawberries smaller for even distribution.
- Let baked oatmeal cool slightly before serving and drizzle with prepared strawberry glaze for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 1serving (based on 6) | |
| Calories | 333cal | 17% |
| Carbohydrates | 44.8g | 15% |
| Protein | 7.4g | 15% |
| Fat | 14.3g | 22% |
| Saturated Fat | 6.9g | 35% |
| Fiber | 5.2g | 21% |
| Sugar | 17.7g | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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