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Strawberry Baked Oatmeal Cups

Strawberry Baked Oatmeal Cups are loaded with chewy oats, crunchy almonds, sweet coconut, & fresh diced strawberries for a wholesome, perfectly-portioned breakfast ideal for making ahead of time and reheating in the morning!

Strawberry Baked Oatmeal Cups ~ loaded with chewy oats, crunchy almonds, sweet coconut, and fresh diced strawberries, this wholesome, perfectly-portioned breakfast is ideal to make ahead of time and reheat in the morning! | FiveHeartHome.com

Happy Friday, y’all! How was your Cinco de Mayo? Who’s looking forward to Mother’s Day? It’s been another whirlwind week around here, working on my last (!!!) round of cookbook edits. Hallelujah and amen. I’ve got a few more days of work ahead but I’m taking off Sunday, when my middle child has already hinted that I get to “sleep as long as I want” and maybe, just maybe, be treated to breakfast in bed. Wonder if I’ll be dining on something like this???

Strawberry Baked Oatmeal Cups ~ loaded with chewy oats, crunchy almonds, sweet coconut, and fresh diced strawberries, this wholesome, perfectly-portioned breakfast is ideal to make ahead of time and reheat in the morning! | FiveHeartHome.com

So have you tried baked oatmeal yet? It’s one of those breakfast recipes that I regularly make for my kiddos. Healthy and delicious, I love coming up with new flavor variations. And just as importantly, I appreciate the fact that I can bake up a whole dish when it’s convenient for me and then reheat it in smaller portions for a quick, wholesome breakfast on busy weekday mornings.

Strawberry Baked Oatmeal Cups ~ loaded with chewy oats, crunchy almonds, sweet coconut, and fresh diced strawberries, this wholesome, perfectly-portioned breakfast is ideal to make ahead of time and reheat in the morning! | FiveHeartHome.com

I’ve always made baked oatmeal in a baking dish, but for these Strawberry Baked Oatmeal Cups I decided to dust off my muffin pans and divvy up the oatmeal mixture into little individual portions. Why didn’t I ever think to do this sooner?! Reheating these little puppies was as simple as plopping an oatmeal cup onto a plate, drizzling it with a bit of milk, and zapping it for about 30 seconds. Breakfast is served!

Strawberry Baked Oatmeal Cups ~ loaded with chewy oats, crunchy almonds, sweet coconut, and fresh diced strawberries, this wholesome, perfectly-portioned breakfast is ideal to make ahead of time and reheat in the morning! | FiveHeartHome.com

My family really liked that this baked oatmeal was studded with sweet, juicy strawberries and crunchy almonds. I also decided to add a teensy splash (a little bit goes a long way) of almond extract to the oats in addition to vanilla, which we thought nicely complemented the whole berry/almond theme. Basically? These Strawberry Baked Oatmeal Cups are yummy, yummy, YUMMY…and nourishing, too, making this the perfect fuel for starting your day!

Strawberry Baked Oatmeal Cups ~ loaded with chewy oats, crunchy almonds, sweet coconut, and fresh diced strawberries, this wholesome, perfectly-portioned breakfast is ideal to make ahead of time and reheat in the morning! | FiveHeartHome.com

Hope y’all enjoy this one, and if you’d like to try any of my other twists on baked oatmeal, I’ve listed them just below the recipe. Wishing y’all a great weekend and a Happy Mother’s Day to all you mamas out there! 🙂

Strawberry Baked Oatmeal Cups ~ loaded with chewy oats, crunchy almonds, sweet coconut, and fresh diced strawberries, this wholesome, perfectly-portioned breakfast is ideal to make ahead of time and reheat in the morning! | FiveHeartHome.com

Strawberry Baked Oatmeal Cups

Yield: 12 oatmeal cups

Strawberry Baked Oatmeal Cups are loaded with chewy oats, crunchy almonds, sweet coconut, and fresh diced strawberries for a wholesome, perfectly-portioned breakfast that's ideal to make ahead of time and reheat in the morning!

Ingredients

  • 2 cups rolled oats
  • ½ cup shredded coconut (plus additional for garnish, if desired)
  • ½ cup sliced or chopped almonds
  • 1/4 teaspoon salt
  • 1 cup diced fresh strawberries
  • 3/4 cup milk, at room temperature
  • 2 eggs, at room temperature
  • ¼ cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • ¼ cup coconut oil, melted and slightly cooled

Instructions

  1. Preheat oven to 350°F. Generously grease (or spray with nonstick cooking spray) 12 muffin cups.
  2. In a large bowl, combine oats, coconut, almonds, and salt. Mix in diced strawberries, milk, eggs, maple syrup, vanilla, and almond extract. Stir in coconut oil until all ingredients are well combined.
  3. Divide mixture between prepared muffin cups and bake for 18 to 20 minutes or until set and light golden brown on top.
  4. Slowly run a thin butter knife around the edge of each oatmeal cup to loosen, and cool in the pan for 5 minutes. Run the knife around the edge of each oatmeal cup again before carefully removing to a wire rack to finish cooling. Serve warm with optional garnishes, such as warm milk drizzled over the top and additional fresh diced strawberries or sliced almonds.

Notes

The reason the milk and eggs should be at room temperate is because if they are cold, they will cause the coconut oil to re-solidify. To quickly warm everything up, I usually just put the whole eggs in a bowl of warm water for a few minutes and zap the milk in the microwave for 20 to 30 seconds.

Reheat by placing an individual oatmeal cup on a plate, cutting it into chunks, drizzling with a little milk, and then heating in the microwave for about 30 seconds or until warm.

This recipe can easily be made dairy-free by using your favorite non-dairy milk (such as almond milk) in place of the regular milk.

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More baked oatmeal delights…

Coconut Almond Baked Oatmeal
Coconut Almond Baked Oatmeal ~ a warm, nourishing breakfast that can be baked ahead of time and reheated on busy mornings | FiveHeartHome.com

 Piña Colada Baked Oatmeal
Piña Colada Baked Oatmeal ~ this wholesome breakfast recipe gets a tropical twist with the addition of fresh minced pineapple, coconut milk, and shredded coconut | FiveHeartHome.com

Apple Cinnamon Baked Oatmeal
Apple Cinnamon Baked Oatmeal ~ loaded with tender apples, spiced with warm cinnamon, and lightly sweetened with maple syrup, this wholesome breakfast is sure to become a new fall favorite! | FiveHeartHome.com

Carrot Cake Baked Oatmeal
Carrot Cake Baked Oatmeal ~ a tasty, wholesome breakfast recipe featuring rolled oats, grated carrots, coconut oil, and maple syrup, with flavors of the classic dessert | FiveHeartHome.com

Pumpkin Baked Oatmeal
Pumpkin Baked Oatmeal with Maple and Pecans / Dairy-Free ~ warm, filling, wholesome breakfast that can be made ahead and reheated! | FiveHeartHome.com

See all of our RECIPES <<< here!

And see all of our PRINTABLES <<< here!

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Comments

  1. Jeannie says:

    Can today’s recipe b made without the coconut? I’m such a hater! Would I need to increase the oatmeal by 1/2 cup?

    • I was going to ask that same questions. I, also, am not a coconut fan.

      • Samantha at Five Heart Home Samantha at Five Heart Home says:

        Hi Kathy! Great question…yes, you may certainly leave out the coconut. I think I’d add an extra 1/4 or 1/3 cup oats to make up for it (oats absorb more liquid than coconut so I’d add a bit less oats than the original amount of coconut called for). Happy Friday! 🙂

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Jeannie! Absolutely! You can certainly leave out the coconut. I don’t think I would increase the oats a full 1/2 cup, though, as oats are more absorbent than coconut. I’d probably try adding an extra 1/4 or 1/3 cup of oats to make up for the coconut instead. Enjoy! 🙂

  2. These sound perfect for breakfast or dessert!! Thanks for sharing! 🙂

  3. Barbara says:

    Samantha, I am thoroughly enjoying, and thoroughly impressed with, your recipes! I have a question about the “rolled oats” in the oatmeal recipes I have been reading (showing my ignorance here) – Do I use “quick” or “old-fashioned” oats? I am assuming “old-fashioned,” but struggling with this assumption and the “no bake” recipes.

    If you have addressed this in some part of your (extensive!) site and I’ve missed it, my apologies.

    Many thanks for all your hard work and willingness to share 🙂

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Barbara! Thanks so much for your kind words…I’m very happy to hear that you’ve been enjoying my site and recipes! Your question is a great one, because the oats in question sometimes go by different names, and I should probably do a better job being consistent in what I call them! 😉 I always refer to quick oats as quick oats. Rolled oats are just regular-thickness oats, and yes, they’re sometimes called old-fashioned oats. No-bake recipes often call for quick oats since they’re thinner and more tender. However, I like a bit of texture, so I sometimes call for regular rolled/old-fashioned oats even in a no-bake recipe. Honestly, it comes down to a matter of personal preference. In most recipes, you can use quick oats and rolled oats interchangeably and everything will turn out just fine, except that quick oats will result in a finer texture and rolled/old-fashioned oats lend more texture/chewiness. Hope that helps, and hope your week is off to a great start! 🙂

      • Barbara says:

        Thank you so much for your prompt and enlightening reply! Believe it or not, I didn’t realize the only difference between “quick” and “rolled/old-fashioned” oatmeal was the thickness :-/

        My first batch of the No-Bake Granola Bars is chilling in the fridge as we speak :-). I don’t have any coconut (altho’ it has now been added to the grocery list!) – used Cran-raisins I had in the back of the fridge (should be interesting, LOL) – but had everything else. I can’t wait to try these!

        Again, many many thanks! 🙂

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