A comforting bowl of goodness to start your day off right! This Strawberry ‘n Cream Baked Oatmeal is an easy one-bowl recipe, healthy and scrumptious. One of my go-to breakfasts.
Nourishing, wholesome and easy to make, the Strawberry ‘n Cream Baked Oatmeal is a winning recipe! Great for even the fussiest eaters. Plus, add in a dollop of ice cream/whipped cream on top and you’ve got a nutritious dessert!
This fool-proof recipe comes out delicious each time.
In a fun collaboration with Mother Dairy , I brought the Strawberry ‘n Cream Baked Oatmeal to our table. I could easily make this dish eggless as their cream adds just the right amount of moisture and smoothness to the recipe. It’s not too rich and tastes wonderfully flavourful, like a gooey pudding. A refined sugar-free pudding with the goodness of oats, full of strawberries and a sprinkling of chocolate chips ( completely optional) for breakfast? Yes siree!
How to make the Strawberry ‘n Cream Baked Oatmeal
This a very simple one-bowl recipe requiring very few, staple pantry ingredients. It’s a great kitchen project with the kids. Let them measure out everything and mix in a bowl. While it is baking, set out some fruits and nuts, some cream for serving if you like and you got yourself a posh breakfast or brunch in no time!
- Preheat your oven to 180 C. Grease your 6″ cast iron skillet or baking pan.
- In a medium-sized bowl, combine oats, salt, baking powder, cream, milk, date syrup, coconut oil and vanilla extract.
- Gently stir in the diced strawberries and chocolate chips ( if using). Bake for about 25-30 minutes, until just firm to touch in the centre. Enjoy warm as is or with a dollop of whipped cream!
It’s a rather versatile recipe. You can use any fruits you like, add any combination of seeds and nuts to the mixture. You can even prepare the mixture the night before, keep it refrigerated, stir in the fruits in the morning and bake it off, all in good time for school and office. Who says you can’t eat a hearty breakfast on a week morning?
Do tune in for my two #InstaCookingClasses with Mother Dairy on Instagram. Hope you enjoy this recipe as much as we do!
- I’ve used locally produced Date Syrup here ( easily available in all health food stores and online) and kept the sweetness at bare minimum. You can use honey, maple syrup, brown sugar or even jaggery if you wish. Kindly adjust the level of sweetness according to your preference.
- I used a 6″ cast iron skillet. If you don’t have that, you can use a cake pan instead.
- I baked this with coconut oil as I really like the flavour. You can easily sub in for any vegetable oil.
- Please don’t overbake the oatmeal or else you’ll get a dryish texture. We are gunning for moist and fudgy!
- You can easily make this recipe completely VEGAN. Simply substitute with coconut cream and any plant milk of your choice.
- To make it gluten-free, please use gluten-free oats.
I’d love to hear about how these turned out for you.
Do leave a comment below and share a picture on INSTAGRAM using the hashtag #tashasartisanfoods!
Strawberry 'n Cream Baked Oatmeal
- 1 1/4 cup rolled oats
- 1 tsp baking powder
- 1/4 tsp salt
- 2/3 cup MOTHERDAIRY Milk
- 1/3 cup MOTHERDAIRY cream
- 1 Tbsp Coconut oil melted
- 2 Tbsp Date syrup
- 1 tsp vanilla extract
- 6-8 Strawberries, diced
- 1/4 cup Dark 75% dairy free, vegan chocolate Optional
- Chopped almonds and sliced strawberries for topping
- 1/2 cup MOTHERDAIRY cream Thoroughly chilled in its pack
- 1 tbsp icing sugar
- Preheat your oven to 180 C. Grease your 6"cast iron skillet or baking pan.
- In a medium sized bowl, combine oats, salt, baking powder, cream, milk, date syrup, coconut oil and vanilla extract.
- Gently stir in the diced strawberries and chocolate chips ( if using). Bake for about 25-30 minutes, until just firm to touch in the center. Enjoy warm as is or with a dollop of whipped cream!
- Open the pack without shaking it and scoop out half cup of the thick cream from the top into a chilled bowl.
- Mix in the icing sugar and beat the mixture for 8-10 minutes with your electric beater until soft peaks form.