Looking for an easy make-ahead breakfast? This Strawberry Rose Baked Oatmeal is the perfect place to start. It’s gluten-free, vegan, nut-free, and packed with hidden veggies.
I love a good breakfast that I can make once and eat for a couple of days. Baked oatmeals are great because you can switch up your flavors depending on your mood. Plus, you can make it and store half in the freezer for up to 30 days and reheat on those busy mornings or those days you realize you have to go grocery shopping.
To me, strawberry and rose go hand-in-hand like peanut butter and jelly. It’s one of my favorite flavor combos and if you follow me on Instagram on @precioustimeblog, you’d see so many ways I enjoy it. Because I have two boys and love any chance I can add veggies into every single meal, I added some shredded zucchini in here. But that’s not all, I even added little fresh herbs such as basil for some extra flavor. YUM!
Zucchini Tip: when you grate your zucchini, you want to make sure you drain out all the extra liquid so that it doesn’t make your dish watery and mushy. To do so, simply grate the zucchini, add it on a large paper towel, and gently squeeze it until all the water has drained.
Ingredients:
- Gluten-Free Rolled Oats
- flax-egg (see recipe)
- rose water
- strawberries
- oat milk
- vanilla extract
- basil
- zucchini
- chocolate chips
- maple syrup
- coconut oil
- cinnamon
- salt
To simplify this dish, even more, this only required one bowl leaving very little clean-up. Pour everything in and mix it well. Simple as that. But be sure to see my instructions below for the steps to do so.
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Rose Water: I buy THIS brand. They also sell it at Whole Foods and Middle Eastern Stores.
There you have it, simple, easy, and delicious. So perfect for a weekday breakfast. If you try this recipe, let me know what you think by commenting below.
Other Recipes You May Enjoy
- Gluten-Free Dutch Baby
- Gluten-Free Spirulina Matcha Donuts
- Vegan Superfood Banana Muffins
- Vegan Chai-Spiced Pancakes
- Vegan Zucchini Chocolate Chip Waffle Sticks
Strawberry Rose Baked Oatmeal
Strawberry Rose Baked Oatmeal
Equipment
- 8×8 baking dish
Ingredients
- 2 cup gluten-free rolled oats
- 2 cups oat milk or any milk of choice
- 2 tbsp ground flaxseeds mixed with 5 tbsp water or 2 eggs
- 3 tbsp rose water
- 1 ¼ cups sliced strawberries
- ¼ cup maple syrup
- 1 zucchini grated and moisture squeezed out
- 2 tbsp chopped basil
- 2 tbsp coconut oil melted
- ¼ tsp salt
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- handful vegan chocolate chips for garnish
Instructions
- Preheat oven to 350°
- In a large bowl, add the flaxseeds and water, whisk.
- Next add in the maple syrup, rose water, salt, coconut oil, cinnamon, and milk. whisk together.
- Add in the remaining ingredients EXCEPT for the chocolate chips. Fold in the ingredients to mix being careful with the strawberries.
- Pour the batter into a lightly greased 8×8 baking dish. Top with chocolate chips and bake for about 30-35 minutes.
- Allow for the batter to cool for about 5 minutes before cutting and serving.
- Enjoy!
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