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Pan of Strawberry Shortcake Baked Oats
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4.67 from 3 votes

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
Cook Time35 minutes
Total Time50 minutes
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
Author: Shanika

Ingredients

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

TOPPINGS:

  • Coconut whipped cream

Instructions

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!

Notes

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. 

Nutrition

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