This Strawberry Shortcake Baked Oats recipe is the ultimate healthy + hearty breakfast recipe, regardless of the season. It comes drenched in strong strawberry flavors and topped with a simple strawberry topping and coconut whipped cream. A fully vegan and gluten-free recipe for the entire family.
Whenever I get a chance to indulge in anything that’s merely related to strawberry shortcake, I’m in! To be honest, strawberries are my ultimate favorite fruit and it’s always been that way since my childhood.
These Strawberry Shortcake Baked Oats are literally the epitome of eating dessert for breakfast and it’s sure to be a crowd-pleaser. If you’re a lover of oatmeal over the stovetop or overnight oats, then you’ll love baked oats.
Oatmeal is an incredibly nutritious food, packed with essential nutrients like iron, magnesium, phosphorous, folate, and zinc. Not to mention dietary fiber and antioxidants!
And once you love this baked oatmeal, then you’ll enjoy this Coconut Berry Oatmeal Breakfast Bowl which is the perfect way to start your start! It’s a high-fiber, protein-packed breakfast that’s great before work, school, or any day of the week. Topped with fresh fruit, coconut, and chia.
What’s there to love about these oats? It’s easier to whip together, makes less mess (yes, to tossing everything together in one dish), makes a pretty decent batch for the entire family, and is basically “set it + forget it” vibes (hello, oven).
Basically, baked oats are the fluffy, cake-like version of oatmeal and muffins. Because you mix together oatmeal with baking ingredients like baking powder, eggs (when not vegan), etc. the results are incredibly airy, smooth, and cloud-like fluffy!
Plus, you’re able to fully customize the flavors based on your personal preference and create a brand new flavored experience based on toppings and other ingredients that you chose to include.
There are a few key ingredients in this warm strawberry shortcake baked oatmeal recipe that you may not usually use in your morning oatmeal. These make this recipe better for you and even tastier.
Here’s the list of ingredients to make banana bread for breakfast today:
Oats are another superfood that’s great to start your day with. Rolled oats like the ones used in this recipe, are a healthy source of complex carbs, fiber (the soluble kind!), protein, and fat. In addition, they are loaded with important vitamins, minerals, and antioxidants.
Other great benefits of oats, according to studies:
I highly recommend making your own strawberry jam/compote for this strawberry shortcake baked oats dish. If you have fresh strawberries and a bit of sugar on hand, you can whip it up in less than 15 minutes.
Then, you’ll use the compote to infuse the batter with extra strawberry flavor and you can serve it on top!
For the Simple Strawberry Topping:
Yes! This recipe is totally gluten-free for my celiac friends out there. Be sure to buy oats that state “gluten-free” on the package. Some oats are GF and some are not, so pay attention when shopping! If you are not sensitive to gluten, you can use any variety of oats.
You can make this breakfast for a bunch of people (it is a real crowd-pleaser!) or for one. If you are cooking for people, it’s nice to offer a GF option every now and then.
The best part about this recipe is that it’s pretty easy to make. Once you’ve mixed everything together and scoop it into your prepped baking dish (or skillet), then you’ll bake it for 30-35 minutes or until the edges are golden. Wallah!
For an easy method outside of using the oven, you can make these strawberry shortcake baked oats in the microwave. Simply add the oatmeal mixture to microwave-safe bowls and heat in the microwave for 90-120 seconds. The batter should rise once heated through.
Here are a few tips for making the best baked oats:
Using the best type of oats is super important when achieving the fluffiness and softness of these strawberry shortcake baked oats. It’s best to use rolled oats, old-fashioned oats, or oat flour. Unfortunately, steel cut oats don’t work for this!
Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To serve, simply reheat in the oven (at 350 degrees Fahrenheit) , toaster oven, or microwave until warmed through.
TO FREEZE: To keep any leftovers for a longer period, simply allow baked oatmeal to fully cool before cutting it into squares and individually wrap each square in foil paper and then adding them to a freezer-safe ziplock bag.
Since baking powder is a rising agent and helps to lighten the texture of baked oats, you can definitely omit it altogether if you’d like. You can also use baking soda instead.
Strawberry Shortcake Baked Oats