I'm so excited for strawberry season! Somehow I ended up with way too many strawberries and so I did the smart thing - I sliced them all up and tossed the bag in the freezer. Easy.
This recipe originally called for rhubarb but because I didn't have any, I just omitted it out completely and instead doubled up on the amount of strawberries. I like how crispy and crunchy the oatmeal topping gets so I recommend eating the bake straight out of the oven while it's still hot. Go for it.
Strawberry Oat Bake
Inspired by What Should I Eat For Breakfast Today
Serves 2-3
Ingredients
2 cups strawberries, cut in pieces
1 tbsp agave syrup or sugar
1 tbsp orange juice
zest from ½ orange
½ tsp grated ginger
pinch of salt
1 cup oats
½ cup walnuts, chopped
pinch of salt
2/3 cup almond milk
Instructions
Preheat oven to 360 degrees fahrenheit.
Brush a small baking pan with oil or line with parchment paper and place cut strawberries in it.
Add agave syrup or sugar, orange juice, orange zest, ginger, and salt. Mix well.
In a bowl, prepare the topping by mixing oats with walnuts, salt, and almond milk.
Cover strawberries with it and bake for ~30 minutes.
Serve with yogurt and sprinkles of cinnamon.
Note: easily reheat in the oven at 350 degrees fahrenheit
