This Strawberry Chocolate Baked Oatmeal is your one-stop shop for a hearty, healthy, and yummy breakfast any day of the week! Can be made ahead of time, too.
Preheat oven to 375F with rack on middle position. Grease inside of an 8x8 baking pan and set aside.
In a bowl, whisk together the oats, cinnamon, ginger, nutmeg, baking powder, and salt until well combined.
In a separate bowl, whisk together the milk, maple syrup, egg, applesauce, and vanilla extract until well combined. Gently stir the oat mixture with the milk mixture until incorporated. Stir in half of the chocolate chips. Pour mixture into greased baking pan. Scatter the berries and remaining chocolate chips evenly over the top.
Bake 35-40 minutes or until top is golden and toothpick inserted in center comes out mostly clean (I bake mine for 38 minutes, but each oven is different.) Let cool at room temp for at least 10 minutes before serving. Serve warm or at room temp, with additional maple syrup, if desired.
Notes
If you bake this up the night before, cover and let cool at room temp overnight. Reheat in oven or toaster oven the next morning.This recipe as written results in a tender, deliciously moist baked oatmeal that cuts easily into squares. If you prefer a drier, crispier, crumbly texture, use ½ cup less milk.