Strawberry Buttermilk Baked Oatmeal

With strawberry chia jam, a three-nut crumble, and crème fraîche.

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This is the kind of baked oatmeal that actually earns the word wholesome — not because it’s trying to be virtuous, but because every ingredient is doing something real. Buttermilk softens the oats and adds a gentle tang. Olive oil replaces the butter for a lighter, slightly fruity richness. Maple sweetens without tipping into dessert.

A quick strawberry chia jam — just a pint of strawberries, lemon juice, and maple, mashed and cooked down — gets dolloped over the top before it goes in the oven, sinking slightly into the oatmeal as it bakes. A three-nut crumble of walnuts, hazelnuts, and almonds olive oil and maple goes over that, toasting and candying as it bakes. Serve warm with crème fraîche and a drizzle of maple alongside.

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Serves 8–10 Active time 25 min Bake time 40–45 min

Strawberry chia jam

• –1 pint (about 12 oz) fresh strawberries, hulled
• –1 tablespoon maple syrup
• –Juice of half a lemon
• –1–2 tablespoons chia seeds

1. Add the strawberries to a small saucepan over medium heat. Mash them with a fork or potato masher as they warm, breaking them down into a rough, chunky mixture.
2. Add the maple syrup and lemon juice. Cook, stirring occasionally, for 8–10 minutes until the mixture has thickened and reduced slightly.
3. Remove from heat and stir in the chia seeds. Let the jam sit for 10 minutes — the chia seeds will absorb the liquid and thicken it further as it cools to room temperature.
4. Set aside while you prepare the oatmeal base.

Three-nut crumble

• –1 cup raw walnuts, roughly chopped
• –1 cup raw hazelnuts, roughly chopped
• –1/2 cup raw almonds, roughly chopped
• –3 tablespoons extra virgin olive oil
• –2 tablespoons maple syrup
• –Pinch of flaky sea salt

1. Toss the roughly chopped nuts with the olive oil, maple syrup, and flaky salt until evenly coated. Set aside.

Baked oatmeal

• –3 cups old-fashioned rolled oats
• –1 teaspoon baking powder
• –1 teaspoon ground cardamom
• –1/2 teaspoon flaky sea salt
• –2 cups buttermilk
• –1 cup half and half
• –3 large eggs
• –1/3 cup maple syrup
• –3 tablespoons extra virgin olive oil
• –1 teaspoon vanilla extract

1. Preheat oven to 375°F. Grease a 9x13 baking dish with olive oil.
2. In a large bowl, whisk together the oats, baking powder, cardamom, and salt.
3. In a separate bowl, whisk together the buttermilk, half and half, eggs, maple syrup, olive oil, and vanilla until smooth.
4. Pour the wet ingredients into the dry and stir to combine. Pour the batter into the prepared baking dish and spread evenly.
5. Dollop the strawberry chia jam over the top in loose spoonfuls — you’re going for a swirl, not full coverage. Drag a knife through a few times to feather the edges if you like.
6. Scatter the nut crumble over the jam in an even layer.
7. Bake for 40–45 minutes, until the top is golden, the crumble is toasted, and the center is just set with a slight give when you press it gently.
8. Let rest for 10 minutes before serving.

To serve

1. Spoon the warm baked oatmeal into bowls or serve straight from the dish. Add a generous spoonful of crème fraîche and a drizzle of maple syrup alongside.

Notes

Make-ahead: The chia jam can be made up to 3 days ahead and stored in the fridge. Assemble the unbaked oatmeal the night before, cover, and refrigerate — pull it out 20 minutes before baking to take the chill off.

On the jam dollops: You’re going for scattered spoonfuls, not full coverage — the jam sinks slightly into the oatmeal as it bakes and creates pockets of fruit flavor rather than a solid layer on top.

On the buttermilk: Don’t substitute regular milk — the buttermilk softens the oats and adds the gentle tang that keeps the whole dish from tasting flat.

Storage: Leftovers keep covered in the fridge for up to 4 days. Reheat individual portions with a splash of milk in the microwave, or warm the whole dish covered in a low oven.