Brown Butter Strawberry Oatmeal

This brown butter strawberry baked oatmeal is my go to breakfast for spring mornings when strawberries are at their sweetest It comes out golden and crisp around the edges with a rich nutty flavor from the browned butter and every slice is dotted with juicy strawberries and finished with a simple strawberry glaze for extra berry goodness

I first tried brown butter in oatmeal on a whim and it completely transformed breakfast Sometimes I make extra just for the indulgent smell alone

Ingredients

• Rolled oats: Old fashioned texture holds up best in baking Look for certified gluten free if needed
• Salted butter: Browning it adds a nuttiness that regular melted butter cannot touch Use quality butter for maximum flavor
• Fresh strawberries: Their brightness keeps every bite juicy Choose ripe but not mushy berries for easy slicing
• Eggs: For structure and richness Use large eggs and bring to room temperature if you can
• Milk of choice: Any milk works well I use whole milk for creaminess but almond or oat keeps it dairy free
• Pure maple syrup: Brings gentle sweetness without overpowering Use real maple syrup not pancake syrup
• Vanilla and almond extract: Vanilla deepens the flavors and almond extract gives a subtle bakery style twist
• Baking powder: Helps the oatmeal rise and set nicely Use fresh for best lift
• Kosher salt: A small amount balances the sweetness Choose fine salt to dissolve throughout the mix
• Freeze dried strawberries: For a punchy strawberry glaze These blend easily and intensify berry flavor without watering down the topping
• Powdered sugar: Blends smoothly into the glaze Sift it if you want an extra silky finish
• More salted butter and milk: For the strawberry glaze Use the same milk as in the oatmeal

Step-by-Step Instructions

Preheat and prep the pan:

Set your oven to 350 degrees Fahrenheit Coat an 8 inch square pan with nonstick spray so every slice lifts out easily

Brown the butter:

Add sliced butter to a small saucepan Heat it over medium stirring constantly The butter will foam and crackle After five to eight minutes it will turn an amber brown and smell almost caramel like Take it off the heat right away and let cool

Mix the wet ingredients:

In a large mixing bowl whisk eggs milk maple syrup vanilla and almond extract Stir until completely smooth with no streaks of egg

Combine with dry ingredients:

Add rolled oats baking powder and salt to the wet ingredients Stir using a wooden spoon until everything is evenly mixed

Add brown butter and fold strawberries:

Pour in the cooled brown butter and stir until the mixture is glossy and unified Gently fold in half of your sliced strawberries so they stay whole

Transfer to pan and top with strawberries:

Pour the oatmeal mixture into your prepared pan Smooth out the top with a spatula Scatter the rest of the sliced strawberries over the surface

Bake until set:

Bake thirty five to forty five minutes until the edges are deeply golden and the center is set Check with a knife that should come out with just a crumb or two

Cool before glazing:

Let your baked oatmeal rest for at least ten minutes to make slicing easier and prevent the glaze from melting off

Make and drizzle the strawberry glaze:

Blend freeze dried strawberries into powder using a small blender or food processor Mix with powdered sugar melted butter and just enough milk to create a pourable glaze Drizzle over the baked oatmeal in zigzags or lines

Serve warm with extras:

Cut into six portions Serve with an extra splash of milk or a dollop of yogurt if you like

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My favorite ingredient here truly is the brown butter I still remember the first time I made this for brunch guests and the whole kitchen smelled like toasted caramel Everyone asked for the recipe before they left

Storage Tips

Let your baked oatmeal cool fully before covering and refrigerating Keep it in the pan or transfer slices to airtight containers It keeps for four days and reheats quickly in the microwave For grab and go breakfasts wrap frozen slices individually and reheat as needed

Ingredient Substitutions

You can swap the strawberries for any other berry or even diced peaches plums apples or pears For a vegan version use melted vegan butter and almond or oat milk Skip the browning step for vegan butter since it does not brown well

Serving Suggestions

This oatmeal is delicious on its own but I also love serving it with a scoop of Greek yogurt or a splash of cold milk For special occasions I top each portion with extra fresh berries or a sprinkle of toasted nuts

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Frequently Asked Questions

→ What does browning the butter add?

Browning butter creates rich nutty flavors that complement the sweetness of strawberries and maple syrup in the oatmeal.

→ Can I use frozen strawberries?

Yes, thawed frozen strawberries work, but fresh will provide the best texture and flavor for topping and mixing.

→ How do I make this dairy-free?

Substitute melted vegan butter for brown butter and use your favorite plant-based milk in both the oatmeal and glaze.

→ Can this be made ahead?

Absolutely! Store cooled oatmeal covered in the fridge for up to four days. Reheat individual slices as desired.

→ Are other fruits possible?

Definitely. Try blueberries, raspberries, peaches, or even apples and pears for different seasonal flavors.

→ Can I make these as muffins?

Yes, divide the batter into muffin tins and bake until set. Diced fruit works best for even distribution in muffins.