Baked Strawberry Oats With Lemon Drizzle

Baked oats are a food trend that I recently tried and completely fell in love with. With this method you can leave the oats whole and intact in their natural state, or you can blend them into flour and bake them like a cake. The cake-like oats are what I'm really obsessing over lately, and it's the method I'm using to make these baked strawberry oats.

Ingredient Notes

• I use old-fashioned rolled oats to make this. I have not tested this with any other type of oats, so I can not promise that it would have the same results that I achieved with my tests for this recipe.
• Unsweetened almond milk is my daily milk of choice, so that's what I'm using in this recipe. Any type of milk should work in this, but I wouldn't recommend any kind of buttermilk.
• I like maple syrup in this, but honey will also work.
• If you don't have arrowroot and don't mind the sugar, you could replace the starch with powdered sugar and omit the maple syrup. Just add only a bit of lemon juice at a time until you reach your desired texture.
• You can also drizzle this with melted white chocolate instead of the lemon drizzle.

Texture - Gooey or Cakey

When baking these oats you have the option to bake them until they're still gooey in the middle, or until they're cooked through with a similar texture to cake. The gooey option will be set on the outside and resemble cake, but the inside will be moist and sticky like oatmeal with a silky smooth texture. If you let this cook a bit longer, the inside will develop a texture that's cooked through and similar to cake. I love it both ways, so feel free to try it according to what you're in the mood for. Gooey is great at breakfast, and the cake-like option is perfect when you're craving a sweet treat.