When food blogging is your hobby, you sometimes wind up doing weird things.
For instance, this baked strawberry pecan oatmeal was made one night after work last week and became my dinner.
And at times you may or may not find me waking up at 6 am to make and photograph meatloaf or baked ziti, which usually just becomes my breakfast.
It’s also a great excuse for those days I don’t want to be an adult and just want lemon cake for lunch, tacos for breakfast, and pancakes for supper…
…and I’m pretty sure it’s the secret to a happy and full (maybe in more ways than one) life!
This baked strawberry pecan oatmeal was just the right amount of sweet and crunch with roasted strawberries and toasted pecans. The pecans were tossed with oatmeal, cinnamon, and nutmeg, covered with almond milk, honey, vanilla, and butter, sprinkled with fresh fruit and a pinch of brown sugar, and then baked for a little over 30 minutes. Serve alone or top with whipped cream or maple syrup!
- 2 cups rolled oats (not instant)
- 1/3 cup chopped pecans
- 2 cups strawberries, chopped
- 2 large eggs
- 2 cups almond milk (or any milk you prefer)
- 1/3 cup honey or maple syrup
- 1 1/2 tsp vanilla
- 2 tbsp unsalted butter, plus more for greasing
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- pinch of salt
- brown sugar, for sprinkling (optional)
- Preheat oven to 375.
- Grease a baking pan (I used a round 10" pan) and set aside. In a small skillet, heat the chopped pecans over medium heat and toast for 4-5 minutes, until fragrant, stirring often.
- In a medium mixing bowl, combine dry ingredients: nuts, oats, baking powder, cinnamon, and salt.
- In a separate bowl, combine wet ingredients: eggs, vanilla, milk, butter, honey or maple syrup.
- Spread 1/2 of the strawberries in the baking pan, cover with dry oat mixture, and then pour the wet mixture evenly over the top. Pat down any dry oatmeal to ensure that the dish is thoroughly covered with the milk.
- Spread the remaining strawberries on top, and sprinkle with light brown sugar, if desired. Place in the oven and bake for 35-40 minutes. Remove from the oven and allow to cool 5-10 minutes for serving.
They look very delicious but seem more as something for breakfast. Thanks providing information on how to do it.
Thanks, Joel! 🙂
I might have to tray that one.
🙂
Looks delicious!
Thank you!!
This looks delicious! And totally makes sense that you’d eat it for dinner being a food blogger! Sometimes you gotta bake/cook when you have the time! 🙂
Exactly!! 😀 Thank you, Rach!
haha I love this Jasmine! You are too cute! your like button is not working for me, this happened to me for a few days as well! But I do like it all!
Thanks, Lynn!! I was wondering about that! Did yours just correct itself in a few days? I was wondering if there was anything I could do!
I can’t believe I hadn’t read this recipe yet! It’s awesome! I remember it on Instagram… I wonder if it would turn out if I left out the butter… I’m clean eating these days. Or maybe I’ll just save it for my week off (thinking out loud). Regardless, I’m making it!
Awesome, Sadie! Clean eating is the way to go 🙂 Let me know how it turns out if you try it without butter or with a substitute!
This recipe looks fantastic, I am gooing to try it soon 🙂
Thanks, Eleonora! I hope you like it if you do! 😀
Your oatmeal looks great! I also wind up doing weird things for the sake of my blog. I was photographing some an ice cream I made the other day that I wanted to post on Instagram, which also happened to be my kids’ snack. They were like “Mom, just take the picture, it’s melting! Come on!!!” and there I was still trying to get a good shot. My family puts up with so much! They did manage to eat the ice-cream in the end though 🙂
Lol, Lidija, that’s exactly how it goes!! Half the time I’m photographing there’s an annoyed husband watching his food grow cold!! Glad they got the ice cream in the end and hope you got the perfect shot! 😉