Brown Butter Strawberry Baked Oatmeal

Billy Rogers

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Nonstick cooking spray Wet Ingredients: 4 tablespoons (56 grams) salted butter, sliced 2 large eggs 1 ½ cups (360 grams) milk of choice ¼ cup (78 grams) pure maple syrup 1 teaspoon vanilla extract ¼ teaspoon almond extract

Ingredients

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Dry Ingredients: 2 cups (180 grams) rolled oats (gluten-free if desired) 1 teaspoon baking powder ¼ teaspoon kosher salt 1½ cups (225 grams) sliced fresh strawberries, divided Strawberry Glaze: ¼ cup (7 grams) freeze-dried strawberries ¼ cup (30 grams) powdered sugar

Ingredients

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Instructions

Preheat the oven: Preheat the oven to 350°F. Grease an 8-inch square pan with cooking spray.

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Brown the butter: Add the butter to a small saucepan and melt over medium heat. 

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 Once melted, whisk constantly: the butter will begin to crackle, then foam. After a few minutes, the butter will begin to turn a golden amber color. 

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 As soon as the butter turns brown and gives off a nutty aroma, 5 to 8 minutes, remove from heat and set aside to cool for 5 minutes.

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Mix the wet ingredients: In a large bowl, whisk the eggs, milk, maple syrup, vanilla extract, and almond extract until smooth and combined.

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Mix in the dry ingredients: Add the oats, baking powder, and salt, and mix with a wooden spoon until combined. 

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Top with the remaining half of the strawberries. Bake until the edges are slightly golden brown and the center is set and a knife comes out mostly clean with just a few crumbs attached, 35 to 45 minutes.

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