Breakfast: Baked Lemon and Vanilla Oatmeal with Strawberries

Recipe by Faith Durand Prepare this sweet oatmeal casserole the night before and bake the next morning for a no-fuss brunch entree.

This recipe includes superfoods such as:

Lemon

Ingredients

5 c. whole milk
1/3 c. sugar
2 tbsp. sugar
2 tsp. vanilla extract
1 tsp. kosher salt
1 tsp. lemon zest
1/2 tsp. ground nutmeg
4 c. old-fashioned rolled oats
1 lb. strawberries
1/2 c. packed fresh mint leaves
1 tsp. balsamic vinegar

Instructions

Preheat oven to 350 degrees F. Lightly grease a 9- by 13-inch baking dish with cooking spray; set aside. In a large bowl, whisk together milk, 1/3 cup sugar, vanilla, salt, lemon zest, and nutmeg. Add oats and stir to combine. Transfer to prepared dish and spread out evenly. (At this point, the oatmeal can be baked immediately or covered and refrigerated overnight.)
Bake, stirring halfway through, until mixture is thick and oats are tender, about 30 minutes. Set aside 5 minutes to let cool and thicken.
Meanwhile, make strawberry topping: In a medium bowl, toss together berries, mint, remaining 2 tablespoons sugar, and vinegar; set aside 15 minutes. To serve, spoon oatmeal into bowls and add strawberry topping.

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