Breakfast Baked Oatmeal Strawberry Driscolls

Strawberries 'n Cream Baked Oatmeal

280 grams of old fashioned oats
65 grams of light brown sugar
1 Tsp. baking powder
1/2 Tsp. ground cinnamon
1/2 Tsp. salt
500 ml of heavy cream
60 grams of unsalted butter, melted
1 1/2 Teaspoons vanilla extract
450 grams of Driscoll's Strawberries, hulled and sliced lengthwise, divided
1 Large egg

5 min prep + 40 min cooking | 6 | breakfast

This simple yet delicious baked oatmeal is perfect for Mother's Day. Kids can help measure and stir ingredients then it finishes in the oven while you're brewing coffee, pouring the OJ or still waking up. Try with blueberries or a combination of your favorite berries.

Directions

PREHEAT oven to 180°C.
POUR heavy cream mixture over oat mixture.
COMBINE oats, brown sugar, baking powder, cinnamon, and salt in a large bowl.
SET ASIDE oat mixture.
WHISK TOGETHER heavy cream, egg, butter, and vanilla in a medium bowl.
POUR heavy cream mixture over oat mixture.
ADD 150 grams sliced strawberries.
STIR gently until combined.
POUR oatmeal into prepared baking dish.
SCATTER remaining strawberries over oatmeal.
BAKE 40 minutes or until top is golden brown.
REMOVE oatmeal from oven.
LET COOL 5 minutes.
SERVE warm.