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Every spring when strawberries are bursting with sweetness, I whip up this brown butter strawberry baked oatmeal for breakfast. You get a crisp golden outside, that cozy nutty brown butter flavor, and juicy berries in every square. To top it off, there’s a quick strawberry glaze that packs even more berry punch.
The first time I browned butter for oatmeal, I just did it on a whim. Honestly, I sometimes make extra just because it makes my kitchen smell so crazy good.
Dreamy Ingredients
- Rolled oats: Old-school oats are best for baking. If you eat gluten-free, check the label for certification.
- Salted butter: Browning gives it a rich, nutty edge. Trust me, pick the good stuff for the best taste.
- Fresh strawberries: They keep things bright and juicy. Get ripe but still firm ones — they slice way easier.
- Eggs: Make it hold together and taste rich. Grab large eggs and let them warm up on the counter if you have time.
- Milk of choice: You can use pretty much any milk — I go for whole milk, but almond or oat keeps things dairy-free.
- Pure maple syrup: Sweet without being overpowering. Real maple syrup only please, not the fake pancake stuff.
- Vanilla and almond extract: Vanilla gives depth, almond adds that little bakery vibe.
- Baking powder: Makes it puff up instead of staying dense. Always use fresh so it does the job.
- Kosher salt: Just a pinch evens out the sweetness. Finer salts mix in faster.
- Freeze dried strawberries: You’ll blast these to powder for the glaze. Super concentrated berry flavor and no watery mess.
- Powdered sugar: Makes the glaze super smooth. Sift it first for an extra silky topping.
- More salted butter and milk: You’ll need these again for the glaze. Use the same milk you used up top.
Step-by-Step Easy Guide
- Start by getting things ready:
- Fire up the oven to 350 F and grease an 8-inch square pan so nothing sticks later.
- Make that brown butter:
- Slice up the butter and heat it in a little pot. Stir until it bubbles and snaps, then wait for that toasty brown shade and caramel smell (should take about 5 to 8 minutes). Turn off the heat as soon as it’s golden and let it cool.
- Whisk all things wet:
- Mix your eggs, milk, maple syrup, almond, and vanilla. Beat until there’s no streaks or lumps left.
- Dump in the dry stuff:
- Add your oats, baking powder, and salt to the bowl. A wooden spoon works best so nothing over-mixes.
- Mix in the brown butter and berries:
- Stir in the cooled brown butter so it looks shiny. Fold in half your strawberry slices — you don’t want to squish them up.
- Move everything to the pan, add more berries:
- Smooth the whole mixture into the greased pan. Scatter the rest of your strawberries right on top.
- Throw it in the oven:
- Bake for about 35 to 45 minutes until the edges are dark gold and the middle isn’t jiggly. Check with a knife — it should come out only a little crumby.
- Let it chill before you glaze:
- Give it at least 10 minutes to cool. This keeps your glaze from melting everywhere.
- Whip up the strawberry glaze:
- Grind up freeze dried berries, add powdered sugar, melt in some butter, and splash in a bit of milk. Stir till it’s pourable and sweep it over the oatmeal any way you like.
- Serve with your favorite extras:
- Cut into six hunks. Top it with extra milk or a good spoonful of yogurt if you want to get fancy.
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The brown butter wins here, hands down. I still remember making a pan one weekend for friends, and the house smelled like caramel for hours. Everybody begged for how I made it!
Simple Storage
Let everything cool down all the way, then put a lid on the pan or drop slices into containers. This stays tasty for four days chilled and gets warm again quickly in the microwave. You can freeze pieces too — wrap ’em up and pop in the microwave whenever you need breakfast fast.
Swaps & Switch Ups
Go ahead and trade strawberries for any other berry, or use apples, peaches, pears, or plums instead. For vegan, use melted plant butter and whatever nut milk you like. Don’t bother browning vegan butter, since it won’t really brown.
Serving Ideas
You can eat these squares plain, but I like to pile on Greek yogurt or add a splash of milk. For parties, a few extra fresh berries or a sprinkle of roasted nuts really ups the wow factor.
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Frequently Asked Questions
- → Why brown the butter?
Browning butter makes it smell nutty and taste rich, which just makes the strawberries and syrup even better.
- → Can I use frozen strawberries?
Sure, just thaw them first. Fresh ones feel juicier and hold up best for the topping, though.
- → How would I swap out dairy?
Use melted vegan butter instead of browned butter, and grab your favorite non-dairy milk for the oats and glaze.
- → Is this good for prepping ahead?
Yep! Once it cools, pop it in the fridge with a cover. It’ll stay good for four days. Warm up slices when you want.
- → Could I use other fruits?
You bet. Toss in raspberries, blueberries, peaches, apples, or pears—whatever you’ve got on hand.
- → Can I bake this as muffins?
Totally. Scoop the oatmeal into muffin pans and bake. Diced fruit mixes in nicely here too.