Strawberries and Cream Baked Oatmeal

I have become more and more in love with breakfast casserole variations. Several iterations of french toast casserole have made their way into my kitchen over the past few months, and same with baked oatmeal. Both types of breakfast dishes are not only convenient for make ahead breakfasts if you want to prep them the evening prior, they are a GREAT base to use up odds and ends. Fruits, purees, leftover coconut, condensed, or evaporated milks, etc. Mix and match and reinvent leftovers and stray ingredients into hearty, filling, warm and cozy breakfasts. You can't beat that!

I happened to have some leftover roasted strawberry puree from a cake recipe I had made (link to the puree is below if you'd like to make a batch!) and thought it would be a great mix-in for oatmeal, especially since I had some fresh strawberries too that my fickle 6-year old didn't seem interested in eating this time around. I combined the two into this delicious and hearty breakfast, and it disappeared in no time at all! I love how baked oatmeal tastes like a big, soft oatmeal cookie - for breakfast!

Strawberries and Cream Baked Oatmeal

Ingredients
1 3/4 cups milk (I used a mix of coconut milk and 2%)
2 eggs, lightly beaten
¼ cup pure maple syrup (could use honey)
1 teaspoon baking powder
1 teaspoon vanilla
¼ cup coconut oil, melted (could substitute melted butter or vegetable oil)
½ cup roasted strawberry puree (could substitute applesauce)
3 cups oats
¼ teaspoon kosher salt
1/2 - 3/4 cup sliced strawberries
¼ cup lightly packed brown sugar

Directions

1. Preheat oven to 375 degrees, and grease a 2-quart baking dish with nonstick cooking spray.
2. Combine all ingredients, except sliced strawberries, in a large bowl until well combined.
3. Spread mixture in the prepared baking dish and arrange sliced strawberries on top.
4. Allow to rest about 20-30 minutes (an hour is preferable to allow the oats a little time to absorb some of the liquid, but I did not wait to bake mine). Bake in the pre-heated oven for 35-45 minutes, until golden brown and set.
5. Allow to rest about 10-15 minutes before slicing and serving.

Recipe adapted from Fountain Avenue Kitchen