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!
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
Notes
Grab my Chia Seed Jam recipe here
Tried this recipe?Let us know how it was!