Strawberry Crumble Baked Oats
I love a slow weekend breakfast and these hit the spot during our Strawberry season this year. They would be wonderful for a brunch or just a fun Sunday breakfast!

Strawberry Crumble Baked Oats
Ingredients
Crumble
- 3/4 cup old fashioned rolled oats
- 2/3 cup whole wheat flour could use pastry flour or gluten free 1:1 flour
- 1/4 cup brown sugar could use coconut sugar
- 1/4 tsp Sea salt
- 3-4 tbsp soft butter or soft coconut oil
Oats
- 3/4-1 cup steel cut oats if using rolled oats go with 2 cups
- 1/2 cup walnuts chopped, can use any nuts here
- 1 tsp baking powder
- 1/4 tsp Sea salt
- 2 cup almond milk
- 1/4 cup maple syrup could sub honey or sugar
- 1 whole egg or flax egg could work here
- 1 tsp vanilla extract
- 3 tbsp melted butter or coconut oil
- 2 cups chopped berries we used fresh strawberries, I sliced them in half.
Instructions
Crumble
- Preheat the oven to 375. In a medium bowl combine, oats, flour, brown sugar, sea salt and stir.
- Add in the soft butter and with a fork bring the crumble together into small chunks. Set aside.
Oats
- In a 8x8 baking pan combine the steel cut oats, chopped walnuts, baking powder, sea salt. Stir to mix together
- In a separate bowl whisk together almond milk, egg, maple syrup, vanilla extract and butter/ coconut oil.
- Pour the wet mixture over the steel cut oat mixture. Shake the pan to let the wet mixture soak in. Top the oat mixture with your berries in a single layer. Press the berries into the oats so they are half way covered. You can do this without berries too.
- Top the berries with the 3/4 of the crumble - I like to save some of the crumble for serving up to you!
- Bake in the oven for 30-35 minutes. I like to check on it at 30 minutes, if it's getting too brown on the top you can cover it and turn the oven down to 350 but I didn't need to.
- I like to top ours with my Strawberry Chia Seed Jam and the leftover crumble! Enjoy