Strawberry shortcake baked oatmeal is truly dessert in breakfast form. The flavors of strawberry shortcake in perfect little oatmeal cups for an easy breakfast or snack. Make them ahead and have breakfast all week long! The almond extract really brings out the shortcake flavor and is just fabulous!

What is baked oatmeal?

Baked oatmeal is oatmeal baked in a pan making breakfast incredibly easy. You can make it ahead so that all you have to do is warm it in the morning or eat it straight from the fridge (which I often do)! It’s a great simple breakfast or snack option. It tastes like dessert and it’s just so delicious!

What you need to make strawberry shortcake baked oatmeal + substitutions:

• Quick oats- I love using quick oats, because it gives it the best texture! This is my absolute favorite way to make baked oatmeal, it gives it a dense brownie-like texture. You can substitute with rolled oats, which will make it a little more chewy/ crumbly, but still fabulous!! Steel cut oats won’t work for this one.
• Cashew milk- You can definitely substitute with almond milk, dairy milk, whatever milk. Doesn’t make a difference!
• Maple syrup– Maple syrup is my preferred sweetener but you can also use honey or brown sugar.
• Greek yogurt- I prefer using plain greek yogurt, like Fage 5% or 2%, but you can also substitute with dairy-free if needed.
• Eggs- The eggs helps bind the recipe. You could substitute with flax or chia eggs.
• Almond extract- I am in love with the flavor that almond extract gives. It makes it taste like a true baked good and is fabulous. If you’d rather use vanilla extract, that’s fine too!
• Baking powder- Baking powder helps the oatmeal to rise.
• Cinnamon- Just gives the perfect spice/ sweetness.
• Sea salt- I don’t bake anything without salt. It’s what helps bring the flavor out in a recipe.
• Strawberries- Obviously you have to have strawberries to make strawberry shortcake baked oatmeal! However, feel free to use any berry!

Tips for making strawberry shortcake baked oatmeal:

• Quick oats vs rolled oats- Like I said above, quick oats will give it a denser, more cake-like texture and is what I prefer.
• For the best texture- You want to make sure the oatmeal is still soft in the center but cooked through. That way it comes out soft rather than a hard!
• You can make these in 12 regular sized muffin tins or a single pan. I’d use either a size like 9×9, 11×7 but nothing much bigger! Just adjust your cook time!

If you love these, you may also love:

• Lemon Poppyseed Baked Oatmeal
• Dark Chocolate Strawberry Baked Oatmeal
• Blueberry Muffin Baked Oatmeal

Alright, let’s get to making the recipe! Enjoy!