STRAWBERRY BEET OATMEAL BAKE: SPRING BREAKFAST RECIPE
Brighter Mornings Ahead
Say goodbye to bland breakfasts and hello to this vibrant, nutrient-packed twist on classic baked oatmeal. Our Strawberry Beet Oatmeal Bake isn’t just beautiful—it’s brimming with ingredients that nourish from the inside out.
Beets are a natural performance booster, known for supporting blood flow and detoxification, while strawberries add a dose of vitamin C and antioxidants to fight inflammation. Ground flax and walnuts provide healthy fats to balance hormones. These supercharged main ingredients plus the oats are all high in fiber to prevent blood sugar spikes and keep you full all morning.
Download the FREE printable recipe here.
Best of all? This make-ahead breakfast is kid-approved, easy to reheat, and slices like a dream. Whether you’re fueling up for a long run or just need a calm, grounded start to your day, this bake has your back. (Photo above shows this dish prior to baking, once baked it slices like cake.)
Strawberry Beet Oatmeal Bake
Serves 6
- 2 cups old-fashioned rolled oats
- 1/4 cup ground flax
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 1/2 cups whole milk or nut milk
- 2 eggs
- 2 tablespoons butter or coconut oil, melted
- 2 tablespoons maple syrup
- 1 heaping cup chopped fresh strawberries
- 1 cup grated raw beet (about 1 beet, peeled)
- 1/2 cup walnuts, chopped (optional)
✨ Preheat the oven to 400°F. Grease an 8 x 8-inch baking dish with butter or coconut oil.
✨ In a large bowl combine the oats, flax, baking powder, cinnamon and salt.
✨ In a separate bowl whisk together the milk, eggs, butter and syrup. Add the wet ingredients to the dry and stir to combine. Stir in the strawberries, beet, and walnuts (if using).
✨ Pour into the baking dish and bake in the center of the oven for 40 to 45 minutes, or until set in the middle.
✨ Allow to cool and cut into squares. Serve topped with yogurt and a drizzle of honey or maple syrup.
💡 Time-saver Tip: Prep the night before, cover and store in the fridge and bake in the morning.
