Never had I ever roasted strawberries.
My whole kitchen smelled like…butter. Not fruit. Butter. Like I had just baked a rather large batch of buttery donuts.
But I hadn’t! I don’t know why or how roasted strawbs make you feel like you’re going to open the oven and find that they’ve transformed into a buttery baked good, but they most certainly do. They evoke feelings of fried dough. I have so many feelings about the aroma of roasted strawberries!!!
They got all soft and sweet and ooey gooey melt in your mouth good. Folding them into the batter was cathartic. The pink swirls dotted with mini chocolate chips…I just couldn’t. I still can’t!
In case you haven’t noticed, baked oatmeal cups have become a food group. It started last year with Banana Zucchini, which turned into Lemon Coconut, then Chocolate Peanut Butter. They’re my snack of choice pretty much always. Now that I know the recipe by heart, we make them every week with different variations. Sometimes we throw in a scoop of protein, a handful of blueberries, walnuts, jelly swirls, whatever really. They’re impossible to mess up!
Unless you decide it’s a grand idea to be a perfectionist and make each little muffin tin all clean and patted down. You musn’t pat! I blamed my boyf when they came out like hockey pucks. “You overmixed!”
“You patted them down.”
If you don’t want your kitchen to smell like dreamy strawberry butter and have fun little roasted strawberry jewels peaking out of your baked oatmeal cups, feel free to skip the roasting step. It’s not necessary, but it sure is beautiful!
All you need is one bowl, some ripe nanners, fresh strawbs, hearty whole grain oats, and a handful of ingredients you likely already have on hand to whip up these oil-free, gluten-free, whole grain beauties. If you’re not vegan, you can use an egg in place of the flax mixture. Any milk and any nut butter will work great. I sweeten them with stevia, but honey, agave, and maple syrup will all work just fine if you want them a bit sweeter.
And I mean hey…if you want to double/triple/quadruple the chocolate chips, you have my blessing.
- 2 cups sliced strawberries
- 1 tbsp ground flaxseed or chia seeds + 3 tbsp water (alternatively, you can use 1 egg)
- 3 large over-ripe bananas
- 1 cup unsweetened vanilla almond milk (any milk will work)
- ¼ cup drippy almond or peanut butter (any nut butter will work)
- ¼ cup pure maple syrup (optional for sweetness, I used 15 drops liquid stevia)
- 1 tsp vanilla extract
- 3 cups old-fashioned oats (use certified gluten-free if necessary)
- 1 tbsp baking powder
- ¼ tsp cinnamon
- ¼ tsp salt
- ¼ cup mini chocolate chips, plus more for sprinkling
- Preheat oven to 350F. Spray a muffin tin with cooking spray or grease with coconut oil or line with silicone muffin liners.
- Place strawberries on a lined baking sheet. Roast for 25 minutes. Remove and set aside. (You can also skip this step and use fresh strawberries).
- Place flax and water in small bowl. Stir and set aside to "gel."
- Place bananas in a large bowl and mash with a fork. Add almond butter, almond milk, optional maple syrup, vanilla extract, and flax mixture, stirring to combine.
- Add oats, baking powder, cinnamon, and salt. Stir until just combined. Fold in roasted strawberries and chocolate chips.
- Spoon mixture into sprayed muffin cups, filling to the top. Do not press down. (You will have leftover batter to make more muffins or make a mini oatmeal bake!) Top each one with a few chocolate chips.
- Bake for 25 minutes. Cool on a cooling rack. Store cooled oatmeal cups in an air-tight container in the refrigerator. These freeze well, too!