Strawberry Shortcake Baked Oats
Delicious Strawberry Shortcake Baked Oats packed with major flavors from the coconut and strawberries while adding a comforting, creamy element to breakfast.
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Breakfast, Brunch
Keyword: baked, breakfast, brunch, dairy-free, easy, gluten-free, oatmeal, oats, quick, strawberry, strawberry shortcake, sweet, vegan
Servings: 4 servings
Calories: 298kcal
OATS:
- 2 cups organic rolled oats, GF-certified!
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon sea salt
- 1 tablespoon flaxseed meal
- 1 (15 oz.) can full-fat coconut milk or cream
- 4 Tbsps pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, stems removed + sliced thin
SIMPLE STRAWBERRY TOPPING:
- 2-3 cups strawberries, de-stemmed + halved
- ¼ cup organic cane sugar
- ¼ cup filtered water
- 1 teaspoon freshly-squeezed lemon juice
TO MAKE THE BAKED OATS:
Lightly grease a baking pan (9 x 9″) OR 10-inch oven-safe skillet with vegan butter or oil and pre-heat the oven to 375 degrees Fahrenheit.
In a large bowl, add the coconut milk, maple syrup, flaxseed meal, and vanilla, whisking everything together until combined. Add in the dry ingredients: rolled oats, baking powder, cinnamon, nutmeg, and salt, stirring (using a wooden spoon or spatula) until combined.
Fold in the sliced strawberries.
Pour the mixture into the prepared pan or skillet, evenly spreading until even.
Bake oatmeal for 30-35 minutes or until fully cooked through (less 'jiggly') and edges and tops are golden brown.
MAKE THE SIMPLE STRAWBERRY TOPPING:
In a saucepan, add together all ingredients over medium-high heat, stirring until combined. Once strawberries begin to soften, continue stirring until mixture begins to thicken a bit, about 5-6 minutes. Remove from heat and let cool.
Remove from oven and let cool for 5 minutes or so. Generously drizzle strawberry topping atop baked oats followed by coconut whipped cream. To serve, cut into desired sized squared pieces and drizzle with maple syrup, if desired.
Bon Appetit!
STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To serve, simply reheat in the microwave or oven 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.
Calories: 298kcal | Carbohydrates: 63g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 258mg | Potassium: 380mg | Fiber: 7g | Sugar: 30g | Vitamin A: 14IU | Vitamin C: 64mg | Calcium: 127mg | Iron: 2mg