Juicy sweet strawberries and tart, fragrant lemon come together in this nourishing and very lightly sweetened breakfast bake that could also pass for a snack or dessert. Oats, chia seeds, and nuts add lots of fiber, healthy fats, and protein to keep you satiated and energized. Topping it with my favorite whipped yogurt is highly recommended for a special treat!

Ingredient highlight

Rolled oats! are a whole grain that is a great source of fiber, complex carbs, B vitamins, iron, selenium, magnesium, and zinc, to name a few! Oats contain a soluble fiber called beta glucan, which is proven to reduce levels of bad (LDL) cholesterol, slow down and aid in digestion, and keep you fuller longer.

Servings 12 squares
Prep Time 15 minutes
Cook Time 50 minutes


  • 3 tbsp (42g) butter
  • 1 1/2 cups milk of choice
  • Zest from 2 lemons
  • 1/4 cup lemon juice
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 1/2 cups (241g) rolled oats
  • 1 cup (115g) almond flour*
  • 1 cup (105g) chopped walnuts (optional)
  • 1/4 cup (40g) chia seeds
  • 1/4 cup (43g) coconut sugar, plus more for topping
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 heaping cups chopped strawberries, plus more for topping
  • Whipped yogurt, for topping**
  • *Or use a combination of seeds or nuts/seeds and blend into a fine meal before adding to the bowl.
  • **Or just top with regular whipped cream or plain Greek yogurt + maple syrup or honey.


  • Preheat the oven to 350F. Lightly grease a 9×13-inch baking dish. You can also line the bottom with parchment paper for extra insurance, but it’s not necessary!
  • In a large microwavable bowl, add the butter and microwave it until just melted. Whisk in the milk, lemon zest and juice, vanilla, and eggs until smooth.
  • Add the oats, almond flour, nuts (if using), chia seeds, sugar, baking powder, and salt. Use a rubber spatula to mix until thoroughly combined. Stir in the strawberries.
  • Transfer to the prepared baking dish and spread into an even compact layer. Sprinkle a bit more coconut sugar over top. Bake for 45-50 minutes, or until starting to turn golden on the edges. You can pop it under the broiler on high for a couple of minutes to get a nice browning on top if you’d like.
  • Let cool for at least 10 minutes before slicing (30 minutes would be best to let it firm up a bit).
  • Serve topped with whipped yogurt and more chopped strawberries if you have some.

Items you can prep ahead (optional)

  • Chop 1 cup walnuts (optional)
  • Chop 2 heaping cups strawberries, plus more for topping
  • Baked oats can be baked ahead and rewarmed to serve.


  • To make vegan, use a vegan butter alternative and flax eggs. Top with vegan yogurt or coconut whipped cream.
  • To make nut-free, skip the walnuts and use a homemade “seed meal/flour” in place of almond. Use any combination of seeds and blend them in a high-speed blender into a fine meal before adding to the bowl.
  • Easily sub raspberries or blueberries or do a mix of berries. If using raspberries, you’ll probably want to increase the sugar since they are much more tart than strawberries.


  • Store leftovers in an airtight container in the fridge for up to 6 days or freezer for up to 2 months.

Leftovers + Repurposing:

  • Warm up leftovers in the microwave until just warm. Top with your toppings of choice.
  • These are great as a sweet snack or dessert (top with vanilla ice cream!).

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