This baked oatmeal reminds me of a PB & J in breakfast form! I like to serve it warm, topped with Greek yogurt and extra maple syrup.
Ingredients
- whole frozen strawberries: 2 cups
- pure maple syrup: 1 Tbsp
- natural peanut butter: 0.33333 cup
- unsalted butter: 1 Tbsp
- pure maple syrup: 0.33333 cup
- unsweetened almond milk: 1 cup
- eggs: 2 piece
- 1/2 teaspoons vanilla extract: 1 piece
- 1/2 cups rolled oats: 1 piece
- ground flaxseed meal: 1 Tbsp (optional)
- baking powder: 0.5 tsp
- ground cinnamon: 0.25 tsp
- ground nutmeg: 0.25 tsp
- salt: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x8-inch square baking pan with nonstick spray.
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Add frozen strawberries to the prepared pan and drizzle with 1 tablespoon maple syrup.
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Bake in the preheated oven until strawberries are softened and begin to release their juices, about 20 minutes.
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Meanwhile, combine peanut butter and butter in a large microwave-safe bowl, and microwave on High until butter is melted, about 30 seconds; stir. Add 1/3 cup maple syrup, almond milk, eggs, and vanilla extract; whisk until thoroughly combined. Stir in oats, flaxseed meal, baking powder, cinnamon, nutmeg, and salt until combined. Pour batter evenly over strawberries.
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Return to the preheated oven and bake until oatmeal is set in the center, 30 to 35 minutes. Remove from the oven, and allow to cool for 10 minutes before serving. Serve warm.
