Roasted Strawberries and Cream Steel Cut Oatmeal
This strawberries and cream steel cut oatmeal makes a perfect hearty and healthy breakfast! With creamy oats, roasted strawberries and maple syrup! And it reheats beautifully!
You know those strawberries and cream oatmeal packets?? Well, today’s recipe is just like those … only about one million times better! Yes, one million! I don’t exaggerate or anything. Nope, not at all.
But seriously. Hands down, this is the best oatmeal I’ve ever made. And believe me, I do not take that statement lightly. I am truly, madly, completely in love with this recipe! ♡ ♡ ♡
Now, if we’re being fair, I will say that this strawberries and cream steel cut oatmeal absolutely takes a bit more effort than the aforementioned packets. But!! I promise you – not only is it much healthier, but you just cannot beat the flavor. Fresh strawberries totally win!
Especially when we roast them in the oven until they get all dreamy and sorta jam-like in texture. That, my friends, is the key to giving them the peeeerfect consistency to swirl in the oatmeal base. Makes me so happy.
And about that oatmeal base? It’s nice and creamy from some almond milk … and at the same time has that awesome chewy texture that I adore about steel cut oats. Once it’s done cooking, we’ll stir in some maple syrup to sweeten it up, along with vanilla extract AND a touch of almond extract (please tell me I’m not the only one who sniffs the bottle every time I use it??).
We swirl in those roasted strawberries, before finishing it off with a sprinkle of nuts and an extra drizzle of almond milk (or canned coconut milk – gah so good!). A most excellent breakfast indeed.
Tips & Tricks For This Strawberries and Cream Oatmeal
- Don’t get all sneaky and try to skip the step of toasting the oats in the skillet! It adds SO much great flavor to the final dish. This is a trick I learned from America’s Test Kitchen years ago and I do promise that it’s worth it!
- The oatmeal keeps well for several days in the fridge. I like to make a batch on the weekend when I have time so it’s ready to go all week long.
- Options for storing: You can store the oatmeal base and the roasted strawberries in separate containers OR you can go ahead and swirl the strawberries right in and keep it all together (I go this route since I’m lazy in the morning and don’t want to deal with two containers).
- When reheating, I’d encourage you to add in a good splash of extra milk. This helps it get super creamy again (just like when freshly made).
And alongside some steaming hot coffee or tea?? It’s like a big giant breakfast hug.
Additional Oatmeal Recipes You Might Enjoy!
- Zucchini Bread Steel Cut Oatmeal
- Slow Cooker Chai Steel Cut Oatmeal
- Baked Blueberry and Apple Oatmeal
- Cranberry Apple Baked Oatmeal
- Peanut Butter & Jelly Baked Oatmeal
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the strawberries:
- 16 ounces strawberries, hulled and cut in half (quartered if large)
- 1 tablespoon pure maple syrup
- 1 tablespoon olive oil
- pinch of salt
For the oatmeal:
- 3 cups water
- 1 cup unsweetened vanilla almond milk (or milk of choice)
- 1 tablespoon olive oil or coconut oil
- 1 cup steel cut oats
- ¼ cup pure maple syrup
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract
For serving (optional):
- sliced almonds or chopped walnuts
- additional milk for drizzling (more almond milk or even coconut milk!)
For the strawberries:
- Preheat the oven to 400ºF.
- Add the strawberries to a rimmed baking dish (I use a 9x13 glass dish). Drizzle with the maple syrup and olive oil, then sprinkle with the salt. Toss to combine and spread in an even layer. Bake for about 20 to 25 minutes, stirring once halfway through, until tender and the berries have released most of their juices. Let cool for about 5 minutes.
For the oatmeal:
- While the strawberries are roasting, add the water and milk to a medium saucepan and bring to a simmer. Meanwhile, add the oil to a large skillet set over medium heat. When hot, add in the oats and cook for about 2 minutes, stirring frequently, until toasted and fragrant.
- Stir the toasted oats into the simmering liquid. Reduce the heat and simmer gently for about 25 to 30 minutes, stirring occasionally (and more often during the second half of the cooking time, being sure to scrape the bottom of the pan), until the mixture is thick and creamy. Remove from the heat and stir in the maple syrup, salt, vanilla and almond extract. Let stand for at least 5 minutes.
- Spoon some of the oatmeal into a bowl. Top with some of the roasted strawberries, a sprinkle of nuts and a good drizzle of extra milk. Enjoy!
Be sure to use certified gluten free oats if needed for your diet.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 387 Total Fat: 15g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 5mg Sodium: 212mg Carbohydrates: 56g Fiber: 6g Sugar: 21g Protein: 8g