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!
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 Strawberry Baked Oatmeal?
Reasons to Love Baked Oatmeal
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.
Individual Serving Sizes
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!
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!
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 below. Wishing y'all a great weekend and a Happy Mother's Day to all you mamas out there! 🙂
More Baked Oatmeal Recipes
- Coconut Almond Baked Oatmeal
- Peach Baked Oatmeal
- Banana Nut Baked Oatmeal
- Piña Colada Baked Oatmeal
- Apple Cinnamon Baked Oatmeal
- Carrot Cake Baked Oatmeal
- Pumpkin Baked Oatmeal
Strawberry Baked Oatmeal Cups
- 2 cups rolled oats
- ½ cup shredded coconut, plus additional for garnish, if desired
- ½ cup sliced or chopped almonds
- ¼ teaspoon salt
- 1 cup diced fresh strawberries
- ¾ cup milk, at room temperature
- 2 eggs, at room temperature
- ¼ cup maple syrup
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- ¼ cup coconut oil, melted and slightly cooled
- Preheat oven to 350°F. Generously grease (or spray with nonstick cooking spray) 12 muffin cups.
- 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.
- Divide mixture between prepared muffin cups and bake for 18 to 20 minutes or until set and light golden brown on top.
- 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.
- 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.