Recipe courtesy of California Strawberry Association.
Strawberry Almond Bake
2 Tbsp unsalted butter room temperature, divided
2¾ cups old-fashioned rolled oats
1 cup almond flour or ground almonds
½ cup brown sugar
1½ tsp baking powder
¼ tsp kosher salt
2½ cups whole milk
2 large eggs
2 tsp vanilla extract
1 pound Lepp’s Strawberries, hulled and sliced, approximately 2 ½ cups
1½ cup sliced toasted almonds divided
Optional: Coarse sugar for sprinkling
Almond Cream Cheese Glaze
3 oz cream cheese
3 Tbsp almond butter
1.5 Tbsp honey
3-4 Tbsp milk
Preheat oven to 375°F. Butter a 9×9, 8×11, or 8×8 baking dish with 1 tablespoon butter.
In a large mixing bowl, toss oats, almond flour, brown sugar, baking powder, and salt. Set aside.
In a medium bowl, whisk together milk, eggs, and vanilla extract. Pour milk mixture over the oats mixture and stir to thoroughly combine.
In the prepared baking dish, layer half the oats mixture, half the strawberries, and half the slivered almonds. Top with another layer of each.
Melt the remaining 1 tablespoon of butter and drizzle it over the top. Sprinkle with coarse sugar, if using.
Bake on the middle rack for 40-45 minutes, until the oatmeal is set and beginning to turn golden brown on top.
Meanwhile, prepare the glaze. In a medium bowl, mix together cream cheese, almond butter, and honey with a spoon until completely smooth. Add milk and mix again until completely smooth.
Slice and serve baked oatmeal warm with almond cream cheese glaze drizzled over the top.