Ingredients
- 2 1/2 cups rolled oats
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 cups milk or almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons butter or coconut oil, melted
- 1 egg, whisked
- 1/3 cup maple syrup or honey
- 1 1/2 cups strawberries, sliced
- Preheat the oven to 375°F and grease a 9×9 baking dish with butter or coconut oil.
- In a mixing bowl, combine all of the dry ingredients; rolled oats, cinnamon, baking soda and sea salt. Stir to ensure everything is well mixed and then transfer to the baking dish.
- In the same mixing bowl, combine all of the wet ingredients; milk, vanilla extract, egg, melted butter/coconut oil and honey/maple syrup. Whisk well to ensure it is well combined.
- Pour the wet mixture to into the baking dish with the oatmeal, giving it a stir to ensure everything is well incorporated.
- Scatter the strawberries in the baking dish ensuring they are evenly distributed.
- Transfer baking dish to the oven and bake for 35-40 minutes until the top is golden brown.
- Remove from the oven and allow to cool slightly before serving.
- Serve on its own or with a splash of milk, a sprinkle of cinnamon and drizzle of maple syrup.
- This recipe can also be stored in the fridge for 4-5 days, or frozen for up to 3 months. Simply cover with foil or plastic wrap to ensure freshness. To reheat, warm in the oven or in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 244 calories
- Sugar: 8 grams
- Fat: 5 grams
- Carbohydrates: 35 grams
- Fiber: 4 grams
- Protein: 10 grams