Brown Butter Strawberry Oatmeal (Print Version)

# Ingredients:

→ To Prepare Pan

01 - Nonstick cooking spray

→ Wet Ingredients

02 - 56 grams salted butter, sliced
03 - 2 large eggs
04 - 360 grams milk of choice
05 - 78 grams pure maple syrup
06 - 1 teaspoon vanilla extract
07 - 0.25 teaspoon almond extract

→ Dry Ingredients

08 - 180 grams rolled oats (certified gluten-free if preferred)
09 - 1 teaspoon baking powder
10 - 0.25 teaspoon kosher salt
11 - 225 grams sliced fresh strawberries, divided

→ Strawberry Glaze

12 - 7 grams freeze-dried strawberries
13 - 30 grams powdered sugar
14 - 1 tablespoon salted butter, melted
15 - 1 to 2 tablespoons milk of choice, as needed

→ For Serving

16 - Milk or yogurt of choice

# Instructions:

01 - Preheat oven to 175°C. Grease an 8-inch (20 cm) square baking pan with nonstick cooking spray.
02 - Place the butter in a small saucepan over medium heat. Allow to melt, whisking constantly as it foams, until it turns golden amber and emits a nutty aroma, about 5 to 8 minutes. Remove from heat and let cool for 5 minutes.
03 - In a large mixing bowl, whisk together eggs, milk, maple syrup, vanilla extract, and almond extract until well combined.
04 - Add the rolled oats, baking powder, and kosher salt to the wet mixture. Stir thoroughly, then incorporate the cooled brown butter. Gently fold in half of the sliced strawberries.
05 - Pour the oatmeal mixture into the prepared pan and level the surface. Scatter the remaining strawberries evenly on top. Bake for 35 to 45 minutes, or until the edges are golden and the center is set with just a few moist crumbs when tested. Cool in the pan for at least 10 minutes.
06 - Blitz freeze-dried strawberries into a fine powder using a small blender. In a bowl, whisk together the strawberry powder, powdered sugar, melted butter, and 1 tablespoon of milk, adding more milk as needed for a pourable consistency.
07 - Drizzle glaze over the cooled baked oatmeal. Cut into 6 portions and serve warm, finished with a splash of milk or a spoonful of yogurt if desired.

# Notes:

01 - For dairy-free preparation, substitute melted vegan butter for the brown butter steps and use a non-dairy milk variety.
02 - Baked oatmeal may be stored, covered and refrigerated, for up to 4 days; reheat portions in the microwave for 30 to 60 seconds.
03 - Oatmeal can be portioned into muffins by dividing batter among 12 muffin cups and baking for 25 to 35 minutes.
04 - Alternate fruits such as blueberries, diced apples, peaches, or pears can be used in place of strawberries.

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