Strawberry Baked Oatmeal with Blueberries

If you’re looking for a quick and easy breakfast idea — with fresh fruit (like strawberries and blueberries), you’ll have to try this Strawberry Baked Oatmeal. Spiced and perfectly sweetened, topped with toasted sliced almonds. It’s seriously delicious!

While we love our Amish Baked Oatmeal with Apples and Cinnamon, this updated, summer version is just as delightful.

This summer redo adds fresh strawberries and blueberries with warming spices. Topped with toasted sliced almonds, it’s been on breakfast repeat at our house for weeks.

It couldn’t be easier to make. I like to use my 10-inch cast iron skillet (affiliate link), but any ovenproof skillet or baking pan will work too. It’s as simple as combining a few ingredients, whisking the liquid, and baking.

In about 30 minutes, it’s a beautiful summer breakfast or brunch dish that will satisfy all morning long.

Plus… it makes a delicious snack straight out of the refrigerator if you’re fortunate to have leftovers.

Strawberry Baked Oatmeal with Blueberries and Toasted Almonds

---

★★★★★

5 from 1 review

• Author: Stephanie Wilson
• Total Time: 40 minutes
• Yield: 6 to 8 servings 1x

Print Recipe

Save Recipe Recipe Saved

Description

If you’re looking for a quick and easy breakfast idea — with fresh fruit (like strawberries and blueberries), you’ll have to try this Strawberry Baked Oatmeal. Spiced and perfectly sweetened, topped with toasted sliced almonds. It’s seriously delicious!

---

Ingredients

Units USM Scale 1x2x3x

1 tablespoon butter for skillet
1–1/2 cups old-fashioned oats
1/2 pound strawberries, hulled and halved (about 1 cup)
1/2 pound blueberries (about 1 cup)
1/2 cup brown sugar
1/2 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg
1–1/2 cups milk (dairy, almond, or soy)
2 tablespoons butter, melted
1 teaspoon vanilla extract

Garnish:

toasted sliced almonds
fresh berries (if desired)

Cook Mode Prevent your screen from going dark

---

Instructions

Preheat the oven to 350°F. Butter a 10-inch cast iron skillet (affiliate link) (or ovenproof skillet), large gratin dish or 8-inch square pan.

Spread the oats evenly in the prepared skillet. Sprinkle with halved strawberries and blueberries in an even layer.

In a bowl, whisk together the brown sugar, cardamom, cinnamon, and salt. Add the egg and whisk to combine. Add the milk, melted butter, and vanilla; whisk until blended. Pour evenly over the oats and berries.

Bake until the oats are very tender and the liquid thickens, 30 to 35 minutes. Garnish with toasted, sliced almonds and additional fresh berries if desired. Serve warm.

Store leftovers in the refrigerator. And I will say from experience, it’s a wonderful snack, cold, straight from the fridge!

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Bake
• Cuisine: American