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Strawberry Lemon Baked Oats

Prep Time 15 minutes
Cook Time 50 minutes
Servings 12 squares

Ingredients

  • 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.

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.

Instructions

  • Preheat the oven to 350F. Lightly grease a 9x13-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.

Notes

Substitutions:

  • 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.

Storage:

  • 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!).