This strawberry baked oatmeal makes for a delicious healthy breakfast with an added protein boost from collagen peptides. Perfect for meal prep or weekend brunch.
Preheat the oven to 375F. Lightly grease an 8×8 or 9×9 inch baking dish with avocado or coconut oil.
Mix together the oats, ground flax/chia, hemp seeds, baking powder, cinnamon, and salt. Add in the almond milk, maple syrup, vanilla and 1/2 the strawberries and gently mix. Let stand for about 5-10 minutes so the oats and flax/chia have time to absorb some of the liquid.
Pour the mixture into the baking dish and top with the remaining strawberries. Place in the oven for 40-50 minutes. The larger your baking dish the less time it will take for the oatmeal to set. It’s ready when the top starts to brown and the middle is set. You can test this by poking the center with a toothpick or knife. It will come out clean when it’s ready. Remove and let cool for 15 minutes before serving.
Serve with a splash of milk or top with yogurt or nut butter of choice. Store leftovers in an airtight container in the fridge for 4-5 days.
Feel free to use any fresh or frozen berries you have on hand. Sliced bananas or dates would be delicious also.
Baked oatmeal is great for meal prep. It can be eaten hot or cold. Just make sure to balance it out with protein and healthy fats. I recommend serving with yogurt and a drizzle of almond butter.
To Reheat: Reheat a single portion on the stove-top or microwave with a splash of almond milk. To reheat the entire dish, covered with foil, and place in a 350F oven until warmed through, 15–20 minutes.