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Roasted Strawberry Balasamic Oats

Perfect spring oatmeal that combines sweet and savory flavors in a filling, healthy breakfast!
Course Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 1 serving
Author Andrea @ French Pressed Kitchen


For the oats

  • 1/3 cup oats
  • 3 Tablespoons oat bran optional, can just do 1/2 cup oats
  • 3/4 cup almond or dairy milk
  • 1/2 teaspoon chia seeds
  • 2 Tablespoons hemp seeds optional
  • Dash of vanilla bean or vanilla extract optional
  • 1 scoop Vital Proteins collagen optional, leave out for vegan

For the strawberries

  • 2 big handfuls of strawberries diced (or however many you want to cook)
  • Pinch of sugar
  • Pinch of vanilla bean


  • 1/2 cup balsamic vinegar


  • Prepare the strawberries: Heat oven to 350 F. In a medium dish, toss the strawberries with the vanilla and pinch of sugar. Cook for about 25 minutes or until fragrant and soft. Let cool and set aside.
  • Prepare the balsamic reduction: Add about 1/2 cup of balsamic vinegar (or more!) to a small sauce pan and heat on medium low or low, until the liquid just comes to a simmer. Let it cook until it begins to thicken, stirring occasionally. You should see the difference - as the vinegar cooks down the height of the liquid will decrease. It will thicken a bit more as it cools; this took me about 20 minutes.
  • Prepare overnight oats: Combine all oat ingredients in a small bowl; stir to combine. You can blend the hemp // almond milk // vanilla if you want a creamier vs. nutty/crunchy texture. Store in the fridge overnight.
  • Assemble: Remove your overnight oats from the fridge if you prepped them ahead of time, OR cook oats as usual on the stovetop with all ingredients until creamy. Top with strawberries, any other nuts and/or seeds of your choosing, then drizzle with the balsamic reduction and finally, top with basil! Enjoy!