Strawberry-Kiwi Baked Oatmeal

This easy strawberry-kiwi baked oatmeal recipe is an easy prep-ahead breakfast idea that can be made 3 ways.

I wanted to make the Strawberry-Rhubarb Baked Oatmeal Recipe from my cookbook Prep-Ahead Breakfasts and Lunches for a friend. My friend loves oatmeal and has a busy schedule, so I wanted her to try the make-ahead baked oatmeals in my cookbook to see if they would work for her lifestyle. Baked oatmeal can be made ahead of time and then stored in the refrigerator or the freezer, so it perfect for those who like to do a meal prep day and make their meals ahead of time.

When I went to make my oatmeal recipe, I discovered I was out of rhubarb, so I looked around the kitchen to see what I could use to adapt the recipe and landed on kiwis. I had to make a few minor adaptations to the flavorings for the new fruit combination, but wow did this fruit combination work!

The strawberry-kiwi baked oatmeal was an instant hit with my family. They thought it tasted like a dessert rather than breakfast and have been enjoying it as an afternoon snack as well as for breakfast. Like my other baked oatmeal recipes, my family enjoys eating it both heated and cold. And a couple of my kids like pouring some milk over it. My husband and I serve and eat it like coffee cake and have our milk in a glass on the side.

I have included a couple of variations on my baked oatmeal recipe, so you can choose a method of baking it that fits into your lifestyle. Instead of baking the oatmeal in a baking dish, you can divide the batter between 12 one-cup, wide-mouth canning jars. This makes it an easy grab-and-go breakfast idea. Another easy breakfast on the go solution is to divide the batter between 24 muffin cups. Then you can prepackage 2 oatmeal muffin cups in a container or plastic bag and have breakfast prepped the night before.

If you would like more easy make-ahead breakfast recipes, check out my new cookbook Prep-Ahead Breakfasts and Lunches!

Strawberry Kiwi Baked Oatmeal Recipe

Recipe adapted from Strawberry-Rhubarb Baked Oatmeal in Prep-ahead Breakfasts and Lunches.

If you follow a gluten-free diet, use this list of gluten-free substitution list for the recipes in Prep-Ahead Breakfasts and Lunches.

Ingredients:

• 2 eggs
• 2 cups milk (or dairy-free milk substitute)
• 3 tablespoons butter, melted (or dairy-free margarine)
• 1/2 cup brown sugar
• 2 cups rolled oats (or certified gluten-free rolled oats)
• 1 tablespoon baking powder
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 2 cups diced strawberries
• 2 cups diced kiwi

Directions:

Preheat oven to 325 degrees and grease a 13 x 9 baking dish or 24 muffin cups or 12 one-cup wide-mouth canning jars.

In a large bowl, whisk together the eggs, milk, butter, and brown sugar. Add the oatmeal, baking powder, and salt and mix until thoroughly combines. Stir the strawberries and kiwi into the oatmeal.

Pour the oatmeal into the greased baking dish, muffin cups or wide-mouth canning jars.

Bake at 325 degrees for 40 minutes if using a baking dish. If using the muffin pans, reduce baking time to 30 minutes. If using the canning jars, reduce the baking time to 35 minutes.

Storing and Reheating:

You can cover the dish with foil and refrigerate this baked oatmeal for up to 5 days. You can seal the jars with their lids and place the muffin cups in a gallon size sealable bag to store them.

Reheat individual servings in the microwave on high for 30 – 45 seconds.

Allow the oatmeal to cool off before freezing. You can cut the baked oatmeal up into individual servings, wrap, and freeze.  Reheat a frozen serving on 50% power for 3 minutes or until heated through.

Printable Recipe for Strawberry Kiwi Baked Oatmeal

For more make-ahead breakfast recipes, check out my latest cookbook Prep-Ahead Breakfasts and Lunches!