If there’s one thing I love, it’s a breakfast that feels a little special but is still completely doable on a weekday —and these Strawberry Almond Baked Oats are exactly that. Think strawberry shortcake meets almond croissant… but in a cozy, nourishing, make-ahead breakfast you can slice and enjoy all week.
This recipe came together when I wanted something bright and springy, but still satisfying and full of nutrients. The strawberries bake down adding sweetness to the oats, paired with lots of almond goodness from the almond extract in the base and a drizzle of almond butter and sliced almonds on top — so every bite has that subtle, bakery-style richness that makes it feel a little extra. I made this version without protein powder because that’s a request I get pretty often in the DMs. If you want to boost the protein, I love serving it with a big scoop of Greek yogurt on top — it pairs perfectly with the strawberry + almond flavors and makes it even more satiating.
It’s the kind of breakfast that works for everything. Meal prep it on Sunday and you have something to look forward to all week, or serve it warm for a casual brunch, and it looks and tastes elevated with almost no effort. Minimal prep, simple ingredients, kid-approved, and will give you the energy you need to take on the day! Click here to see the step-by-step reel!
Ingredients
serves 6
2 cups rolled oats
1 tsp baking powder
2 tbsp almond flour
2 tbsp ground flax seed
Pinch of salt
1 3/4 cups almond milk
2 eggs
1/4 cup maple syrup
1 tsp vanilla extract
1/2 tsp almond extract
1 cup strawberries, sliced or chopped
For the topping:
2–3 tbsp almond butter
1/4 cup sliced almonds
Optional, sprinkle of powdered sugar
Optional, serve with Greek yogurt
Instructions
- Preheat oven to 375°F and grease an 8×8 baking dish. Add half the sliced strawberries to the bottom of the dish. (I chopped half of the strawberries for the base, and sliced the other half for the topping)
- Add the oats on top, baking powder, almond flour, flax seed, and salt. Give everything a stir.
- In a separate bowl, whisk together the almond milk, eggs, maple syrup, vanilla extract, and almond extract.
- Pour the wet ingredients into the dry and stir until fully combined.
- Drizzle the almond butter over the top. Place the rest of the sliced strawberries on top and a sprinkle of sliced almonds.
- Bake for roughly 40 minutes, until set in the center and golden on top. Let cool slightly.
- If desired, sprinkle powdered over the top.
- Serve as is, or with a scoop of your favorite Greek yogurt for added protein!
This one is delicious, lightly sweet, and layered with texture — from the jammy strawberries to the fluffy oats to the toasty almonds on top. It’s one of those recipes that feels like a treat but still keeps you full and energized, which is exactly the balance I’m always going for. Make it once, and I have a feeling it’s going to become one of those staples you come back to on repeat!
