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!
Servings: 12 muffin cups
Equipment
- Regular muffin tin OR 9x9 baking pan
Ingredients
- 2 eggs
- ½ cup plain greek yogurt
- ½ cup maple syrup
- 1¾ 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 9x9 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!