Preheat your oven to 350°F (175°C). Grease an 8-inch square pan with nonstick cooking spray.

In a medium saucepan over medium heat, add the salted butter and stir it for about 5-7 minutes until golden brown.

Whisk together the eggs, milk, maple syrup, and extracts in a large mixing bowl until smooth.

Stir in the rolled oats, baking powder, and kosher salt until well combined, then mix in the cooled brown butter.

Fold in half of the sliced strawberries and pour the mixture into the prepared pan, spreading remaining strawberries on top.

Bake in the preheated oven for 35-45 minutes until the edges are golden brown and the center is set.

Let the oatmeal cool for about 10 minutes. Prepare the glaze by blending freeze-dried strawberries, powdered sugar, and melted butter.

Drizzle the glaze over the baked oatmeal and serve warm with milk or yogurt.