Strawberries and Cream Baked Oatmeal
This recipe began as a prep-at-night, bake-in-the-morning recipe and it works quite well that way. For a super speedy breakfast, however, I now often prepare the batter during the day, wait several hours, bake and then reheat in the morning. Ideally, I recommend at least 2 hours of soak time, especially if making as muffins. (Update: I've recently baked after 1 hour with good results. Also, in lieu of the broiled topping, I sometimes sprinkle a little coarse sugar on top of each piece.)


  • 1 13.5-ounce can coconut milk (I use light; could substitute milk of choice.) See notes
  • 2 eggs, lightly beaten
  • 1/4 cup honey (could use maple syrup)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1/4 cup coconut oil, melted (could substitute melted butter, canola, or grapeseed oil)
  • 1/2 cup applesauce or one small apple, grated (may leave skin on)
  • 3 cups old-fashioned oats
  • 1/2 teaspoon sea or kosher salt
  • 1 cup sliced or chopped strawberries, plus a few sliced berries reserved for the top
  • Optional: slivered or sliced almonds for the top–about 1/4 cup
  • 1/4 cup packed (2 ounces) brown sugar


  1. Grease 2-quart round casserole, 9-inch square pan, or 10-inch cast iron skillet.
  2. In a large mixing bowl, combine all ingredients except the oats and the brown sugar. Stir in oats and combine well. Transfer the mixture to the prepared pan and spread evenly around. Place the sliced, reserved strawberries on the top and sprinkle with almonds, if desired. Cover tightly with plastic wrap and refrigerate overnight. (See summary above for details on baking sooner.)
  3. In the morning, preheat the oven to 375 degrees. Allow the oatmeal to sit on the counter while the oven is preheating. Unwrap oatmeal and bake for about 30 minutes or until just firm in the middle.
  4. Remove from the oven, switch oven setting to broil, and sprinkle brown sugar over the top. Broil oatmeal for one minute, watching very closely, or until the sugar is melted and top is golden.


  • When baking as muffins, I use 1 1/4 cups of the coconut milk instead of the whole can. Refrigerate the uncooked oatmeal in the mixing bowl then transfer to the muffin tin once the liquid has been absorbed by the oats. Bake for approximately 20-25 minutes or until cooked through. Often, I will top the muffins with a teaspoon of brown sugar, some sliced almonds, and a slice of strawberry prior to baking instead of following the broil step. The recipe yields 8 regular muffins or 6 jumbo.
  • One additional note, you may use the 1 1/4 cups amount of coconut milk for the recipe when baking in a standard baking dish, too. My kids love the added moisture of the full can; I like a slightly drier oatmeal and then often add warm milk when serving. It is a small difference based on personal preference, so feel free to experiment.

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