Strawberry Oatmeal Bake Recipe
By Marlo Colletto (TC3 Farm CSA Member)
This week’s recipe utilizes the fresh strawberries of your early summer CSA share, but is also a good go-to for incorporating other fresh fruits throughout the season. While fruit is often best enjoyed raw and unmanipulated, there are times throughout the year when an overproducing crop leaves you looking for ideas beyond shortcake or fresh berry fistfuls, and that’s where this oatmeal bake comes in. Comparable in its simplicity to stovetop oatmeal, the addition of egg and milk give it staying power as a truly filling and satisfying meal, while the brown sugar, butter, and spices lend a light warming sweetness to the dish. (You might just feel like you’re getting away with dessert for breakfast.)
- Begin by preheating your oven to 350 degrees and then lightly grease a pie pan or other shallow baking dish (roughly 2 quarts).
- Next, assemble and prepare your ingredients, including hulling and quartering the strawberries, as well as chopping the pecans.
- Scatter strawberries, pecans, and oats into backing dish. In a medium bowl whisk brown sugar, salt, spices, egg, milk, and melted butter.
- Pour the bowl’s contents over the other ingredients in the pan. Use a spoon to pat the egg and milk mixture into the dry oats to ensure they’re evenly moistened.
- Scatter approximately one tablespoon brown sugar over the top (more if greater sweetness is desired) put it in the oven.
- Bake 30 minutes or until center is set. Let cool somewhat to absorb juices and then serve while warm.
- 1 1/2 cups rolled oats
- 1/2 cup chopped pecans (walnuts or sliced almonds could also be used)
- 2 pints fresh strawberries, hulled and quartered
- 1/3 cup plus 2 tablespoons light brown sugar, plus more for topping
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 large egg
- 1 3/4 cups milk
- 2 tablespoons melted butter