Brown Butter Strawberry Oatmeal (Print Version)
# Ingredients:
→ To Prepare Pan
01 -
Spray for nonstick cooking
→ Wet Ingredients
02 -
2 eggs, big ones
03 -
360 grams any milk you like
04 -
56 grams salted butter, cut up
05 -
1 teaspoon vanilla
06 -
78 grams maple syrup (the real kind)
07 -
0.25 teaspoon almond flavor
→ Dry Ingredients
08 -
225 grams fresh strawberries, sliced up and divided
09 -
0.25 teaspoon kosher salt
10 -
1 teaspoon baking powder
11 -
180 grams rolled oats—grab gluten-free if you need
→ Strawberry Glaze
12 -
30 grams powdered sugar
13 -
1 tablespoon melted salted butter
14 -
7 grams freeze-dried strawberries
15 -
Milk of choice, 1 to 2 tablespoons or whatever makes it runny
→ For Serving
16 -
Milk or yogurt, pick what you love
# Instructions:
01 -
Coat an 8-inch (20 cm) square dish in nonstick spray. Set your oven to 175°C so it’s hot when you need it.
02 -
Let the butter melt in a tiny pot over a medium burner. Keep stirring as it bubbles and foams. When it smells a little nutty and the color is deep gold (usually takes 5 to 8 minutes), pull it off the heat. Let it cool for around 5 minutes.
03 -
Grab a big bowl. Toss in eggs, milk, maple syrup, a splash of vanilla, and the almond flavor. Whisk it all up so it’s smooth.
04 -
Add in oats, baking powder, and salt to your wet bowl. Mix well. Pour in your cooled brown butter next. Gently stir half your berries into the mix.
05 -
Pour everything into your prepped pan. Use a spoon to smooth out the top. Scatter the rest of your strawberry slices all over. Pop the pan in the oven for 35 to 45 minutes until the edges look golden and the middle isn’t too wobbly—just a few soft crumbs left. Give it at least 10 minutes to cool off.
06 -
Blitz the freeze-dried berries into dust with a mini blender. In a bowl, blend that powder with powdered sugar, melted butter, and one tablespoon of milk. Add a touch more milk if you want the glaze to drip easily.
07 -
Pour the glaze all over your cooled oatmeal bake. Cut it into 6. Serve it warm, topped up with more milk or some yogurt if you’re in the mood.
# Notes:
01 -
Go dairy-free? Swap out brown butter for a vegan one, and pick a non-dairy milk you like.
02 -
Got leftovers? Keep covered in the fridge for about 4 days. Just pop portions in the microwave for 30 to 60 seconds to warm them up.
03 -
Want bite-sized? Scoop the mixture into a 12-cup muffin tin and bake for 25 to 35 minutes.
04 -
You can trade strawberries for other fruit, like blueberries, apples (chopped), peaches, or pears.