Vegetarian · 20 min
Pecan & Maple Roasted Strawberry Oatmeal
- 20 min
- 2–6 servings
- 414 kcal / serving
A creamy oats bowl with maple-roasted strawberries and crunchy pecans, coming together quickly for a simple weeknight breakfast that stays satisfying with soft fruit and nutty texture.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¼ cuppecan halves
- 1 (16 oz) pkgstrawberries
- 4 fl ozwhole milk
From the pantry: oats, quick cooking, pure maple syrup, salt
Cookware
baking sheet pan · chef's knife · cutting board · measuring spoons · medium saucepan · parchment paper
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1 (16 oz) pkgstrawberries
Dairy, eggs & chilled
- 4 fl ozwhole milk
Pantry & dry goods
- ¼ cuppecan halves
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| pecan halves | ¼ cup | ½ cup | ¾ cup |
| strawberries | 1 (16 oz) pkg | 2 (16 oz) pkg | 3 (16 oz) pkg |
| whole milk | 4 fl oz | 8 fl oz | 12 fl oz |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Wash and dry the strawberries, trim the stems, and slice them.
- Spread the strawberries on the baking sheet, drizzle with maple syrup, and roast in a single layer until softened, about 10–13 minutes.
- Roughly chop the pecans.
- In a medium saucepan, add salt and water and bring to a boil. Once boiling, stir in oats, reduce the heat to medium, cover, and simmer for 3–5 minutes until the oats reach your preferred thickness.
- To serve, divide the oats into bowls and top with the roasted strawberries, pecans, and milk.
Two tips
- Prep tip: roast the strawberries up to a day ahead and reheat with the oats when needed.
- Flavor swap: substitute almonds for pecans and add a splash of milk to finish for a creamier texture.
Nutrition per serving
- Calories
- 414 kcal
- Protein
- 10 g
- Carbs
- 63 g
- Fat
- 16 g
- Fiber
- 10 g
- Sodium
- 33 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.