Strawberries and Cream Baked Oatmeal Bars
These Strawberries and Cream Baked Oatmeal Bars with real dairy foods are a delicious, prep-ahead breakfast made with real dairy milk as a delicious way to incorporate key nutrients that work together to support strong bones.
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PREP TIME: 20 minutes
COOK TIME: 40 minutes
SERVINGS: 6
TOTAL TIME: 1 hour
Ingredients
For the bars:
3 cups rolled oats
2 cups milk
2 eggs
4 Tbsp. maple syrup
1 ½ tsp. vanilla extract
1 ½ tsp. baking powder
½ tsp. salt
1 ½ cups strawberries, finely chopped
For the strawberry cream whipped topping:
6 oz whipped cream cheese, room temperature
3 Tbsp. milk
1/2 tsp. vanilla extract
2 Tbsp. maple syrup
½ cup finely chopped strawberries
Notes
Recipe courtesy of:
Claire Chewning, RD
@clairechewning
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Instructions
Preheat the oven to 375°F.
Lightly grease an 8x8 baking dish with butter or cooking spray.
In a large mixing bowl, whisk the milk, eggs, maple syrup, and vanilla.
In a separate mixing bowl, combine the oats, baking powder, and salt. Stir to combine before adding the dry mixture to the wet mixture.
If the chopped strawberries are very juicy, first spread them out in a single layer on a baking sheet and pat them dry slightly with a paper towel to avoid excess moisture.
Gently fold 1.5 cups of the strawberries into the oat mixture, making sure to save the remaining half cup for the whipped topping.
Pour oat mixture into the baking dish and bake for 40 minutes or until set in the center and slightly golden brown on top.
While the oat bars are in the oven, add the whipped cream cheese, milk, vanilla extract, and maple syrup to a small mixing bowl. Stir with a spatula until smooth. Gently fold in the remaining chopped strawberries and place in the fridge.
Remove the oat bake from the oven and let cool completely before slicing into six squares and adding the whipped topping. Store in an air-tight container in the fridge for up to 5 days.