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Brown butter and strawberries make this baked oatmeal a springtime breakfast I can’t stop making Crisp edges get golden in the oven and every slice is packed with juicy berries and nutty flavor I top mine with a quick strawberry glaze that takes the fruity vibe up a notch
I only tried brown butter in my oats once and it completely changed up breakfast Now I sometimes make extra to fill the house with that toasty smell
Luscious Ingredient Lineup
- Fresh strawberries: Bright and juicy in every bite Go for ones that are ripe but still hold their shape
- Powdered sugar: Makes for a silky glaze If you want it extra smooth, sift first
- Baking powder: Makes everything puff up so it’s not dense Fresh works best
- More salted butter and milk: Used in the glaze Stick to the same milk you mixed in the oatmeal
- Eggs: Give structure and make it richer Big eggs work best; it’s easier to mix if they’re not ice cold
- Rolled oats: Old fashioned are best since they keep their texture Get gluten free if you need it
- Kosher salt: Rounds out the sweet flavors Finer salt mixes in the best
- Freeze dried strawberries: These give the glaze a punchy berry flavor without watering it down
- Salted butter: Brown it for nutty notes Use your favorite brand—quality shows
- Milk of choice: Any kind works Whole milk is creamy, but almond or oat makes it dairy free
- Vanilla and almond extract: Vanilla deepens everything; almond gives that bakery treat vibe
- Pure maple syrup: Sweetens things up gently Always go with real maple, not the fake pancake kind
Easy Steps to Make It
- Serve warm with extras:
- Slice it up into six pieces If you want, pour over some extra milk or drop on a spoon of yogurt
- Make and drizzle the strawberry glaze:
- Blend freeze dried strawberries till powdered Mix with powdered sugar, a little melted butter, and a bit of milk till it’s good for drizzling Swipe it over the top in streaks or wavy lines
- Cool before glazing:
- Let it chill for at least ten minutes so you can slice it clean and the glaze holds up
- Bake until set:
- Pop it in for thirty five to forty five minutes Edges will brown and center should set Test with a knife—just crumbs means it’s ready
- Transfer to pan and top with strawberries:
- Pour your mix into the greased pan Level it out Toss the rest of your sliced berries over the top
- Add brown butter and fold strawberries:
- Drizzle in the cooled brown butter and stir till it looks shiny Gently fold in half the strawberries, so you keep some big chunks
- Combine with dry ingredients:
- Add oats, baking powder, and salt Mix with a wooden spoon till everything looks blended
- Mix the wet ingredients:
- In a bigger bowl, whisk eggs, milk, maple syrup, vanilla, and almond extract until it’s all one color—no egg bits left
- Brown the butter:
- Put sliced butter in a small pot, melt on medium, and stir The butter foams, then goes quiet, smelling caramel-ish After five to eight minutes, when it’s amber brown turn off the heat and let it cool
- Preheat and prep the pan:
- Turn your oven to 350°F Spray an 8-inch pan (square) with nonstick so serving later is easy
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The brown butter is the star here I’ll never forget making a pan for brunch and the house smelled like toasted candy All my friends asked how to make it before they even finished eating
Keeping It Fresh
Wait until it’s totally cool, then cover and pop in the fridge Leave it in the pan or stash slices in airtight tubs Stays good for about four days—just reheat a slice in the microwave or grab a frozen slice and warm it up one by one
Swap-Out Options
Try any berries you like instead of strawberries—blueberries, raspberries, or even chunks of peaches or pears To make it vegan, go for vegan butter and a dairy free milk No need to brown vegan butter, since it won’t change color
Ways to Eat
Awesome alone, but even better with a dollop of Greek yogurt or splash of milk For fancy days, scatter on extra berries or toasted nuts for crunch
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Frequently Asked Questions
- → Why bother browning the butter?
When you brown the butter, it picks up a toasted, nutty taste that really goes well with both strawberries and maple syrup.
- → Is it fine to use frozen strawberries?
Totally! Thawed frozen berries are a good swap, but if you want the best flavor and texture, stick with fresh for mixing or topping.
- → What’s the dairy-free swap?
Grab some vegan butter and melt it for the same effect, and use any plant milk you like for both the oatmeal and the glaze.
- → Could I make this in advance?
You sure can. Let the oatmeal cool, cover, and pop it in the fridge for up to four days. Just warm up what you want when you’re hungry.
- → Can you mix in other fruits?
Absolutely! Blueberries, peaches, apples, raspberries, or even pears taste awesome—just use what’s good right now.
- → How about muffin-style portions?
Easy! Pour your mix into muffin pans and bake till done. Chopped fruit blends in smoothly for muffins.