This Strawberry Baked Oatmeal with Blueberries and Toasted Almonds is a breakfast favorite this summer.
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, 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 you all morning long.
Plus… it makes a delicious snack straight out of the refrigerator, if you’re fortunate enough to have leftovers.
Strawberry Baked Oatmeal with Blueberries and Toasted Almonds
This summer favorite baked oatmeal adds fresh strawberries and blueberries with warming spices. Topped with toasted sliced almonds, it’s been on breakfast repeat at our house for weeks.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 to 8 servings 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
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
1–1/2 cups milk (dairy, almond, or soy)
2 tablespoons butter, melted
1 teaspoon vanilla extract
toasted sliced almonds
fresh berries (if desired)
Preheat the oven to 350°F. Butter a 10-inch cast iron skillet (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!