Strawberries & Cream Baked Oatmeal

This recipe is dedicated to those of you who, like me, always seem to pick out strawberries that only last a day or two before they start turning squishy.

Over the weekend I picked up several pounds of strawberries with the intention of making jam... Only to get home and realize that I already helped my mom make jam this season, when Otter was very new and I was very tired, and so I already had eight pints of jam in the cupboard. Oops. So the kids and I made strawberry bars, and strawberry popsicles, and after making popsicles we still had a bunch of puree left over. Working off the idea that strawberry puree is basically the same as applesauce, I cooked it down a little and wound up making it into a pan of delicious, moist, hearty baked oatmeal. To be honest, I'm considering sending Matt back to the store this evening before the sale ends to pick up more strawberries for me to puree and freeze—it's that good!

Strawberries & Cream Baked Oatmeal

3 cups rolled oats
1 Tablespoon vanilla extract
1 1/2 teaspoons cinnamon
About 1 3/4 cups strawberry puree, cooked down to 1 1/2 cups
1 1/2 cups milk of choice (I used coconutmilk)
3/8 teaspoon salt
1/3 to 1/2 cup honey
2 to 4 Tablespoons nut butter (I used cashew butter)

Preheat oven to 375 degrees F. Combine all ingredients in a mixing bowl and pour into an 8x8 or 7x11 (2.2 qt) baking dish. Bake for 25 minutes or until firm. Delicious warm or cold!