Strawberry Baked Oatmeal

Strawberry Baked Oatmeal offers a delightful and nutritious start to the day, especially for those managing chronic kidney disease (CKD). Packed with the natural sweetness of fresh strawberries and heart-healthy oats, this recipe is not only easy to make but also kidney-friendly.

Baked Strawberry Oatmeal on a fork

The ingredients used are low in potassium and phosphorus, which are crucial for a CKD-adapted diet. The use of honey provides a gentle sweetness without the need for refined sugars. This warm, comforting dish is perfect for breakfast or as a wholesome snack, making it a fantastic choice for anyone looking to enjoy a delicious meal that supports kidney health.

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Strawberry Baked Oats tends to be more popular during the spring and early summer months. This is when strawberries are in peak season, offering the best flavor and nutritional quality, and many people are looking for lighter, fruitier breakfast options as the weather warms up. This makes a delicious addition to my other breakfast item, arugula frittata.

Additionally, the fresh and vibrant appeal of strawberries during this time can make dishes like Strawberry Baked Oatmeal particularly appealing for gatherings such as Mother’s Day brunches, Easter breakfasts, or simply enjoying a leisurely weekend morning at home. However, because it can be made with frozen strawberries as well, it's also possible to enjoy this comforting dish year-round.

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Ingredients In Baked Strawberry Oatmeal

Baked Strawberry Oatmeal ingredients for cooking.
  • Strawberries: Provide natural sweetness and are low in potassium and phosphorus, making them safe for CKD patients.
  • Old fashioned oats: A great source of low-phosphorus whole grains that help maintain heart and digestive health.
  • Baking powder: Helps the oatmeal rise, and used in small amounts, it is typically safe for CKD patients.
  • Cinnamon: Adds flavor without sodium and a hearty scent to the meal.
  • Honey: Offers natural sweetness and a warm flavor.
  • Eggs: Provide high-quality protein which is important for maintaining muscle mass in CKD patients.
  • Milk: Adds calcium and protein, but should be consumed in moderation by CKD patients due to its higher phosphorus content.
  • Vanilla: Enhances flavor without adding sodium or phosphorus, making it ideal for a kidney-friendly diet.
  • Olive oil: A healthy source of monounsaturated fats, good for heart health and a great alternative to butter which contains phosphorus and saturated fat.

See recipe card for quantities.

Instructions

Whisked eggs, oil, honey, milk and vanilla for Baked Strawberry Oatmeal.
  1. Preheat oven to 375'F and spray 9x9 baking dish with pan spray.
  2. Whisk together in a medium sized bowl the eggs, oil, honey, milk and vanilla. [Add honey last to ensure it mixes well]
Added oats, baking powder, and cinnamon.

3. Add oats, baking powder and cinnamon. Stir together and set aside for 10 minutes.

Added strawberries to mixture of oats.
  1. While waiting, clean and slice the strawberries.
  2. Reserve 9 slices of strawberries, and gently fold in the rest of the strawberries to the oat mixture.
prepared mixture in baking dish and 9 slices of strawberries placed on top.
  1. Pour the prepared mixture into the baking dish. Add the 9 slices on top of the mixture indicating each serving (like a tic/tac/toe board)
  2. Bake for 35-40 minutes or until top is golden brown and middle is set. Remove from oven and let site for 20 minutes, then cut into 9 servings and plate.

Hint: Add the honey last when mixing your wet ingredients. Honey mixes more evenly into the other ingredients if they are already combined and at a uniform temperature, which helps ensure that the sweetness is evenly distributed.

Overhead view of pan of strawberry baked oatmeal with nine strawberries on top of it.

Substitutions

While this baked strawberry oatmeal is delicious as it is, you might want to swap out a few things if you have diabetes or want a dairy free recipe.

  • Sweetener Swap: Instead of honey, you can use an equal amount of maple syrup or agave nectar if you prefer a different flavor or need a vegan option. For those monitoring their sugar intake, consider using a sugar-free syrup or a small amount of stevia or monk fruit sweetener.
  • Dairy-Free Milk: If you're avoiding dairy, any plant-based milk like almond milk, oat milk, or coconut milk can be used in place of regular milk. These will add a slightly different flavor and can be chosen based on your taste preference. Then you will have a dairy free baked oatmeal.
  • Oil Variations: Instead of olive oil, you can use coconut oil or melted butter for a different flavor profile. Coconut oil is a great choice if you’re looking for a subtle sweetness and tropical flair, while butter will add a rich, comforting taste.

These substitutions can help tailor the oatmeal and strawberries to better fit dietary restrictions or personal taste preferences without compromising the integrity of the dish.

Variations For Baked Oatmeal

Strawberries are a great way to add some flavor in the spring to your baked oatmeal, but here are another couple options for ways to make the dish that are good at other times of the year.

  • Blueberry Lemon Baked Oatmeal: Substitute the strawberries with fresh or frozen blueberries and add the zest of one lemon to the oat mixture. The blueberries will provide a burst of flavor and antioxidants, while the lemon zest brings a bright, citrusy note that pairs beautifully with the blueberries. This variation is perfect for a refreshing summer breakfast.
  • Apple Cinnamon Baked Oatmeal: Replace the strawberries with diced apples and increase the cinnamon to 1 tablespoon. You might also add a pinch of nutmeg for extra warmth. The apples will soften nicely as they bake, infusing the dish with a classic, comforting apple pie flavor. This version is particularly cozy during the fall and winter months.

How To Make Gluten Free Baked Oatmeal

To ensure your Strawberry Baked Oatmeal is gluten-free, take the following steps:

  1. Choose Certified Gluten-Free Oats: Oats are naturally gluten-free, but they are often processed in facilities that handle gluten-containing grains, which can lead to cross-contamination. Always opt for oats that are certified gluten-free to avoid this risk.
  2. Check All Ingredients: Review every ingredient used in the recipe, including baking powder and vanilla extract, to ensure they are labeled gluten-free. Some products may contain additives or be processed in facilities that also process gluten.
  3. Prevent Cross-Contamination: If you're preparing this dish in a kitchen that also handles gluten, use clean utensils, bowls, and baking dishes to avoid cross-contamination. It's also a good practice to keep gluten-free ingredients stored separately from gluten-containing ingredients.

By following these precautions, you can enjoy a delicious serving of Strawberry Baked Oatmeal without the worry of gluten exposure.

Storage

To store your Strawberry Oatmeal Bake, follow these guidelines to ensure it stays fresh and tasty:

  1. Cool Completely: Allow the baked oatmeal to cool completely at room temperature before storing to prevent moisture buildup that can lead to sogginess.
  2. Refrigerate: Transfer the cooled oatmeal into an airtight container. It can be stored in the refrigerator for up to 5 days.
  3. Freeze for Longer Storage: If you'd like to keep the oatmeal longer, slice it into individual portions, wrap each piece tightly in plastic wrap, and then place them in a freezer-safe bag or container. Frozen, the oatmeal can last for up to 3 months.
  4. Reheating: To reheat, simply microwave a slice for about a minute or until warm throughout. If thawing from frozen, you might need a bit longer, or you can thaw it in the refrigerator overnight before reheating.

These storage tips will help maintain the texture and flavor of your Strawberry Baked Oatmeal, making it a convenient and quick option for breakfast throughout the week.

Top tip

Spray measuring cup with cooking spray before measuring honey to make it easier to get the honey out

One serving of baked oatmeal on a spatula.

FAQ about Baked Strawberry Oatmeal

Can I make baked oatmeal ahead of time?

Yes, baked oatmeal is excellent for making ahead. You can prepare and bake it in advance, then store it in the refrigerator or freezer. Just reheat individual portions in the microwave when ready to serve. It's perfect for busy mornings or meal planning.

How can I make my baked oatmeal more protein-rich?

To increase the protein content of your baked oatmeal, consider adding a scoop of your favorite protein powder to the wet ingredients, mixing in Greek yogurt, or topping each serving with a dollop of peanut or almond butter. These additions not only boost the protein but also enhance the flavor and satiety of the meal.

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Pairing with Baked Oatmeal

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Recipe

Strawberry Baked Oatmeal

Overhead view of pan of strawberry baked oatmeal with nine strawberries on top of it.

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Kickstart your day with a scrumptious serving of Strawberry Baked Oatmeal, a wholesome and delightful breakfast treat. This easy-to-make recipe blends juicy strawberries with hearty oats, making it a perfect choice for a nutritious morning meal.

  • Author: Mathea Ford, MBA, RDN, LD
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 9 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Low Salt

Ingredients

Units Scale

2 cups strawberries, fresh

3 cups old fashioned oats

1 tsp baking powder

½ tsp cinnamon

¼ cup honey

2 eggs

2 ½ cup milk

1 tsp vanilla

2 tbsp olive oil

Instructions

1. Preheat oven to 375'F and spray 9x9 baking dish with pan spray.

2. Whisk together in a medium sized bowl the eggs, oil, honey, milk and vanilla.  [Add honey last to ensure it mixes well]

3. Add oats, baking powder and cinnamon.  Stir together and set aside for 10 minutes.

4. While waiting, clean and slice the strawberries.

5. Reserve 9 slices of strawberries, and gently fold in the rest of the strawberries to the oat mixture.

6. Pour the prepared mixture into the baking dish.  Add the 9 slices on top of the mixture indicating each serving (like a tic/tac/toe board)

7. Bake for 35-40 minutes or until top is golden brown and middle is set.  Remove from oven and let site for 20 minutes, then cut into 9 servings and plate.

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