Baked Oatmeal, Breakfast, Recipes 2 comments

Strawberry Shortcake Baked Oatmeal

Overhead view of 7 strawberry shortcake baked oatmeal cups on a white plate against a white background with a green plant in the top right corner.

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!

Close up view of 3 strawberry shortcake baked oatmeal cups stacked with a hand holding them against a white background with a green plant in the top right corner.

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!
Close up view of strawberry shortcake baked oatmeal cups on a white plate against a white background.

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!

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

Print Recipe
5 from 1 vote

Strawberry Shortcake Baked Oatmeal

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!
Cook Time30 mins
Course: Breakfast
Keyword: baked oatmeal, breakfast, oatmeal, strawberry shortcake
Servings: 12 muffin cups

Equipment

  • Regular muffin tin OR 9×9 baking pan

Ingredients

  • 2 eggs
  • ½ cup plain greek yogurt
  • ½ cup maple syrup
  • cups cashew milk or any milk
  • 1 tsp almond extract or vanilla extract
  • 3 cups quick oats
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp sea salt
  • 1 cup strawberries diced

Instructions

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, whisk the eggs together. Add in maple syrup, yogurt, cashew milk, & almond extract.
  • Once combined, pour in the oats, cinnamon, baking powder & sea salt. Mix until well combined.
  • Add in the fresh chopped strawberries! You can reserve some for topping, add additional for topping, or just mix everything in!
  • Pour into 12 greased regular muffin tins OR a greased 9×9 baking pan.
  • Bake for about 25-30 minutes until center is set but still soft for the muffins. Or 30-35 minutes for the baking pan.
  • I love serving mine with yogurt, more strawberries, and peanut butter! Enjoy!

Notes

For storing: Once cooled completely, store in the fridge for up to a week. Enjoy from the fridge or warmed up!
For freezing: Individually wrap cups in plastic wrap and then store in a freezer bag. To thaw, place in the fridge overnight and heat or eat cold in the morning!

2 Comments

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