I always prefer to buy local and in-season produce when possible, but if strawberry season hasn't come to your area yet, imported strawberries will work for this recipe, too.
In this breakfast recipe, the star is roasted strawberries. I know it could save you 25 minutes if you skip this step, but please, do yourselves a favor and roast those babies! Roasting brings out the natural sweetness in strawberries and takes this make-ahead breakfast to the next level. 
Roasted Strawberry Oat Bake
Ingredients
- 1 cup strawberries, de-stemmed and halved or quartered
- 2 cups rolled oats
- ½ cup oat flour
- 1 teaspoon baking powder
- Pinch kosher salt
- 1 cup unsweetened almond milk
- 1 cup unsweetened applesauce
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 350°F.
- Lay out strawberries on a parchment-lined (or oiled with cooking spray) baking sheet. Roast in oven for 20 to 25 minutes. Remove from oven and let cool.
- Turn oven to 375°F.
- Spray a 9-inch round baking pan with nonstick spray. Set aside.
- In a large mixing bowl, combine all dry ingredients: rolled oats, oat flour, baking powder and salt. In a separate smaller bowl, combine wet ingredients: almond milk, applesauce and vanilla extract. Add wet ingredients to dry ingredients and stir to combine.
- Fold in roasted strawberries and pour mixture into prepared pan. Bake for 40 minutes.
- Remove and let cool before serving. Serves 6.
Cooking Note
- Substitute gluten-free rolled oats and oat flour, if desired.
Alanna Waldron, RD, is a registered dietitian and food blogger at Eat Real Food, where she shares her passion for healthy recipes and wellness. Follow her on Twitter, Facebook and Instagram.
