Strawberry Baked Oatmeal Squares


It's currently 11:00pm and I'm finally saying no more to this 20 page paper and presentation for the day. I wanted to share these squares with you because I have to say, they're so delicious.

I made them this morning so I could have on-the-go breakfasts for the week, and I'm happy with how they turned out. I had one right out of the oven and then for dessert.

It tasted even better for dessert when the flavors got to really sink in. YUMM.


This is blog post won't be fancy, but it will get the job done. I made sure to add pictures to show what I mean by layering the bottom with the berries, and then showing the pour over. This seemed to work better than mixing the wet and dry ingredients together, which would have left it soggy.


Above is what it looked like before pouring the wet ingredients over, and below is what I mean by pouring the wet ingredients over top the dry oat mixture. I got the idea to not mix both mixtures together from Cookie + Kate's blog. Definitely will be doing this again but maybe with other fruits!



  • 3 cups old fashioned oats
  • 1/2 cup coconut flakes
  • 1 tbsp. cinnamon
  • 1/2 tsp. fine sea salt
  • 2 cups almond milk
  • 2 eggs
  • 1/3 cup honey or maple syrup
  • 3 tbsp. ghee/butter/coconut oil melted
  • 1 tbsp. vanilla extract
  • 1 container strawberries (I believe they're about 16 oz.)
  • 1 tsp. coconut sugar (optional)


  • Pre heat oven to 375 F
  • Line an 9x9 square baking dish with wax paper for easier removal. If you don't use wax paper grease the pan!
  • Slice strawberries lengthwise into thirds or quarters and place on the bottom of the dish (see 2nd picture). Make sure you save a couple leftover strawberries for the top
  • In a small bowl, mix the oats, coconut, cinnamon, and sea salt. Evenly pour this over the strawberries, and then add the leftover strawberries on top (see 3rd picture)
  • In a large bowl, whisk the almond milk, eggs, honey, melted oil, and vanilla until even. Try to make sure the honey isn't just sitting on the bottom
  • Pour evenly over the oats in the baking dish (see 4th picture)
  • Allow the liquid mixture to absorb into the bottom of the dish
  • Optional: sprinkle the top with the coconut sugar to make the top slightly crumbly
  • Bake for about 45 minutes or until top is golden
  • Can serve immediately, or store in the fridge for the week. I liked to serve mine with a drizzle of honey or a little melted nut butter :) Enjoy!