221 shares Share Tweet Pin My love for this recipe all started years ago when we would grab breakfast at this little placed called Coffee Mill in Lake Geneva, WI. They have a baked oatmeal on their menu that we fell in love with. What we loved about it is that is came in […]
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My love for this recipe all started years ago when we would grab breakfast at this little placed called Coffee Millin Lake Geneva, WI. They have a baked oatmeal on their menu that we fell in love with. What we loved about it is that is came in a mug topped with greek yogurt and cranberries. The oatmeal also was a “drier” texture. The yogurt on top of the oatmeal balanced out the dry texture making it PERFECT.
We attempted to make this same recipe at home and kept on failing at getting the texture just like the Coffee Mill. I have tried over and over again to perfect this recipe throughout the years but had no luck until a few weeks ago.
Another reason why I made this recipe is that I grew up eating strawberries n’ cream oatmeal from the little packets. Both Mike and I are big strawberry fans so I knew we had to recreate our own version of strawberries n’ cream oatmeal. I had this idea to combine the two recipes and create my own version of Strawberries n’ Cream Baked oatmeal.
We make this recipe dairy free and gluten free (from what I am aware of).
Strawberries n' CreamBaked Oatmeal
For several years now I have been trying different homemade oatmeal recipes from all across the internet, adding and subtracting ingredients in pursuit of the perfect oatmeal melt. Ever since Mike and I tried the oatmeal melt from a coffee shop in Lake Geneva, WI, it has been a goal of mine to make an oatmeal melt similar. I can now say I've made an oatmeal melt that I believe is the best oatmeal melt recipe out there!
Prep Time10 minutes
Cook Time50 minutes40 seconds
Total Time1 hour40 seconds
1 Spoonful of Raw Honey
1 TSP Salt
1 Cup of brown sugar (or sugar and maple syrup if not available)
1 TSP of Cinnamon
1 TSP Baking Powder
3 TBS Ghee, Coconut oil, or Butter (I prefer Guee)
3 and a half Cups Rolled Oats
2 TSP Vanilla Bean Extract or Paste ( I prefer paste if available. Add more based on preference)
3 Cups Oat Milk (Option: coconut milk or regular mik)
One Container of Strawberries or fruit of your choice.
Greek Yogurt for topping (I prefer the honey greek yogurt)
Preheat the oven to bake 350 and grease a 8x10 baking dish or muffin pan.
Add all ingredients and mix into a big bowl except the strawberries and coconut milk.
After removing the strawberry stems, add the whole strawberries into the blender along with the 3 cups of coconut milk. Add a splash of sweet cream if you want but it's not required. Put blender on low speed for a couple seconds so you get chunks of strawberry. If you don't have a blender you can always chop strawberries with a knife.
Pour blended strawberries and milk mixture into the bowl with the other ingredients and mix well.
If there is too much milk add oats or vice versa until you get an even mixture. Then add to a greased 8x12 pan or something close to that size. You can also use a muffin pan for individual servings.
Place in the oven and set timer to 40 minutes. For a muffin pan, check on every 5 minutes after the first 20 minutes.
To know when it is done you can stick a knife or spoon into the center until you get the desired texture.
Pour into mug and top with yogurt. Leftovers are just as good the next few days. Enjoy!