It’s been a minute and a minute too long since I’ve shared a sweet breakfast recipe! The beloved HIH French toast casserole recipe is certainly feeling a bit lonely. I’m typically more of a savory breakfast person, but every once in a while I crave something sweet. Something like strawberries and cream baked steel cut oats!
My mother serves delightful blueberry and sweet potato baked steel cut oat anytime she’s feeding a crowd of us, and I’ve wanted to create my own baked steel cut oats recipe for YEARS! I’m so excited to check this recipe off the list and to share it with all of you! It’s loaded edge to edge with strawberries and the super simple strawberry whipped cream is the PERFECT extra special…and extra delicious way to really bring home that strawberries and cream flavor.
Business trips in my early career took me to Cedar Rapids, Iowa. While that sentence might seem like I’ve gone completely to left field, Cedar Rapids is (or was at that time) where Quaker Oats made their strawberries and cream oatmeal. If you pull into town with your windows down, the most amazing smell will drift into your car. This might be the best thing about Cedar Rapids and it’s certainly a memory that has stuck with me almost a decade later!
I share this little anecdote because when I make this strawberries and cream baked steel cut oats recipe, my kitchen has the same intoxicatingly delicious smell. Recipes that fill a home with delightful smells are perfect for entertaining. Nothing will welcome guests more than walking into your home and the smell of these baked steel cut oats hitting their noses!
Keys to Success
- Evenly spread the oats. If you’re not careful, the oats can end up in a pile in the middle of the baking vessel. When pouring over the strawberries, try to make sure you’r evenly distributing the oats throughout. A little shimmy shake of the baking vessel will make sure the oats are in an even layer and every bite will be perfect.
- Allow to cool after baking. While the smell will make it so tempting to dig right in, your baked oats will probably be runny. If you let the oats cool for 10-15 minutes they will be much easier to serve up.
- Use the almost bad strawberries. The first time I tried this recipe it was because I’d bought strawberries and forgotten they were in the fridge. They didn’t look very pretty, but they weren’t quite ready to be thrown out. This recipe is a great way to use up strawberries almost past their prime!
- Bake it in a pretty dish. If you’re entertaining, these baked steel cut oats can go right from the oven to the table in impressive fashion if you choose a pretty baking vessel! I LOVE this Le Crueset pie pan. It’s beautiful, functional, and super easy to clean!
- Double it! Baked steel cut oats are a fantastic way to feed a crowd. If you double the recipe a 9″x13″ baking dish will be perfect!
Strawberries and Cream Baked Steel Cut Oats
Equipment
- 1 8" pie pan or 8"x8" baking dish
- Measuring cups and spoons
- 1 chef's knife
- 1 hand or stand mixer
- 2 or 3 medium bowls 3 if using a hand mixer, 2 if using a stand mixer
Ingredients
- 3/4 cup steel cut oats
- 1 lb fresh strawberries chopped
- 1 tsp baking powder
- 1/4 tsp Sea salt
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1/4 cup maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 3 tbsp melted butter
Simple Strawberry Whipped Cream
- 3/4 cup heavy cream
- 1/4 cup strawberry fruit spread
- ½ teaspoon vanilla extract
- pinch salt
Instructions
- Preheat your oven to 375°F
- In a medium bowl, combine the steel cut oats, baking powder, and salt. Stir to mix together
- In a separate bowl whisk together milk, 1/2 cup cream,1/4 cup strawberry fruit spread, egg, maple syrup, vanilla extract and melted butter
- Pour the wet mixture over the steel cut oat mixture and stir.
- Spray the 8"inch pie pan or 8"x8" baking dish with non-stick spray and place the chopped strawberries in the bottom. Evenly pour the oat mixture over the top of the strawberries. Give the pan a gentle shake to help spread the oats evenly across the bottom of the pan.
- Bake in the oven for 40-45 minutes. Check at 35 minutes, if the top is looking too brown, cover with foil and continue baking
- Optional: after the baking is complete, I like to broil the top for just a few minutes to get the top extra brown. For extra texture, turbinado sugar could be sprinkled over the top for a brûléed effect.
For Strawberry Whipped Cream
- Add 3/4 cup heavy cream, 1/4 cup strawberry fruit spread, 1/2 teaspoon vanilla, and a pinch of salt to a bowl and beat with a whisk attachment until soft glossy peaks. Serve immediately over the top of the baked oats.
Nutrition
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[…] I promise you I’m not the first one to combine the two. Earlier this month I posted my strawberries and cream steel cut oats and mentioned a recipe for sweet potato blueberry oats my mother always serves when she has […]