Growing up, The Girl loved the Quaker Strawberries ‘n Cream Instant Oatmeal. I admit it was a super easy breakfast to whip up, and in the height of my couponing days, I could get boxes of the stuff for next to nothing. But as I’ve tried over the last few years to feed my family a little bit healthier, I knew I needed to revamp a better-for-you version of her favorite morning meal.
Not only is this recipe crazy good, it’s made with ingredients I can actually pronounce. There really is something to be said about that!
2 cups old fashioned oats
1/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups heavy cream
1 large egg
3 tablespoons unsalted butter, melted
1 1/2 teaspoons vanilla extract
1 1/2 cups sliced strawberries
Preheat oven to 350 F. Grease an 8 x 8 baking pan and set aside.
In a large bowl mix together oats, brown sugar, baking powder, cinnamon and salt.
In a separate bowl, whisk together heavy cream, egg, butter and vanilla. Pour wet mixture over oat mixture and stir until incorporated. Stir in 1 cup sliced strawberries. Transfer to prepared baking dish and top with remaining strawberries.
Bake about 35-40 minutes or until golden brown. Serve warm and enjoy.
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