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(Recipe) Brown Butter Strawberry Baked Oatmeal

17
Mai

(Recipe) Brown Butter Strawberry Baked Oatmeal

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Serves: 6

Enjoy this delightful brown butter strawberry baked oatmeal topped with a light strawberry glaze. Naturally sweetened with pure maple syrup, this easy and nourishing breakfast or brunch is perfect for spring and summer!

Ingredients

Nonstick cooking spray

Wet Ingredients:

4 tablespoons (56 grams) salted butter, sliced
2 large eggs
1 ½ cups (360 grams) milk of choice
¼ cup (78 grams) pure maple syrup
1 teaspoon vanilla extract
¼ teaspoon almond extract

Dry Ingredients:

2 cups (180 grams) rolled oats (gluten-free if desired)
1 teaspoon baking powder
¼ teaspoon kosher salt
1½ cups (225 grams) sliced fresh strawberries, divided

Strawberry Glaze:

¼ cup (7 grams) freeze-dried strawberries
¼ cup (30 grams) powdered sugar
1 tablespoon salted butter, melted
1 to 2 tablespoons milk of choice, as needed

Serving:

Milk or yogurt of choice

Instructions

Preheat the oven: Preheat your oven to 350°F. Grease an 8-inch square pan with cooking spray.
Brown the butter: Melt the butter in a small saucepan over medium heat. Whisk constantly as the butter melts, crackles, and foams. After a few minutes, it will turn a golden amber color. Once the butter turns brown and has a nutty aroma (5 to 8 minutes), remove from heat and let cool for 5 minutes.
Mix the wet ingredients: In a large bowl, whisk together the eggs, milk, maple syrup, vanilla extract, and almond extract until smooth.
Combine with dry ingredients: Add the oats, baking powder, and salt to the wet ingredients and mix well. Stir in the cooled brown butter until combined. Fold in half of the strawberries.
Bake the oatmeal: Pour the mixture into the prepared pan and smooth the top. Scatter the remaining strawberries on top. Bake for 35 to 45 minutes, until the edges are golden brown and the center is set. A knife inserted should come out mostly clean with a few crumbs. Let cool for at least 10 minutes.
Make the glaze: Just before serving, blend the freeze-dried strawberries into a fine powder using a blender. In a small bowl, mix the strawberry powder, powdered sugar, melted butter, and 1 tablespoon of milk until smooth. Add more milk if needed for a pourable consistency. Drizzle the glaze over the oatmeal. Cut into 6 slices and serve warm with milk or yogurt.

Storage Tips

To store: Allow the baked oatmeal to cool completely. Cover the pan with foil and refrigerate for up to 4 days. Reheat individual slices in the microwave for 30 to 60 seconds.
For on-the-go: Store individual slices in airtight containers or reusable silicone bags. For oatmeal cups, store in airtight containers or bags in the fridge for up to 3 to 4 days. Reheat in the microwave for 30 to 60 seconds.

Recipe Notes

Dairy-free option: Use melted vegan butter (do not brown) and dairy-free milk.
Berry swap: Replace strawberries with any berry or diced peaches, apples, or pears.
Muffin option: Grease a 12-cup muffin pan or use liners. Divide the batter evenly and bake for 25 to 35 minutes, until edges are golden brown and set. Dice strawberries for muffins.