Strawberry Baked Oatmeal (Strawberries & Cream)
This baked strawberry oatmeal is a cross between strawberries and cream cake and oatmeal in one perfect recipe. With Greek yogurt, maple syrup, fresh strawberries, oats and protein powder, you have a velvety make-ahead breakfast you won’t want to put down.
Filled with wholesome ingredients, you’ll love how delicious these oats are. They truly taste like dessert but are even better paired with homemade maple sausage. These are similar to my chocolate baked oats and carrot cake baked oats which other favorites in my house!
Why you’ll love this recipe:
- 16g of protein per serving.
- Easy to make into individual portions.
- Delicious breakfast to meal prep.
- Kids and adults love this bake!
Ingredients and Substitutions:
These are the main ingredients and substitutions for these strawberry-baked oats. See the recipe card below for the full ingredients list and instructions.
- Old-Fashioned Oats: you can use high protein oats or gluten-free oats as well. This is not for steel cut oats.
- Almond Milk: this helps cook the oats in the oven. You can use coconut milk, dairy milk or even oat milk.
- Coconut Oil: replace 1:1 with butter.
- Maple Syrup: substitute with honey.
- Protein Powder: I always use PeScience vanilla protein powder. You can use your favorite, just be sure you love the flavor of yours!
Variations
- Add white chocolate chips, sliced almonds, or lemon juice before you bake.
- Sneak in some vegetables with shredded zucchini, carrots or cauliflower rice.
Dietary Modifications
- To make dairy-free, be sure you use a dairy-free protein powder.
- To make gluten-free be sure your protein powder and oats are certified gluten-free.
How to make strawberry baked oatmeal (a visual step-by-step guide):
Step 1: preheat and prep
Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper or spray with cooking spray. If using a good metal pan then you can omit the parchment paper.
Step 2: mix dry ingredients
In a large bowl, combine the oats, protein powder, baking powder, and salt (image 1).
Whisk together to combine (image 2).
Step 3: mix wet ingredients
In a separate bowl, whisk together the maple syrup, vanilla extract, eggs, milk, greek yogurt, and melted coconut oil (image 3).
Whisk until well combined (image 4).
Step 4: combine wet and dry
Add the dry ingredients to the wet ingredients and stir until well combined (image 5).
Fold the chopped strawberries into the oatmeal batter (image 6).
Step 5: add to baking dish and bake
Pour the mixture into the prepared baking dish, spreading it out evenly (image 7).
Bake in the preheated oven for 50-55 minutes, or until the center is set and a toothpick inserted comes out clean or with a few moist crumbs (image 8).
Step 5: remove and cool
Allow the baked oatmeal to cool for a few minutes before cutting into 6 equal servings and serving. You can enjoy it warm, at room temperature, or even cold.
Expert Tip!
Don’t worry about always reheating these. They’re great cold too making them the ultimate convenient meal prep.
Recipe FAQs
Baked oatmeal takes all the typical stovetop oatmeal ingredients to a new level by baking them. By adding Greek yogurt and eggs to these strawberry oats you get a creamy strawberry cake texture with bits of oatmeal throughout.
Oats are full of vitamins, minerals, and complex carbohydrates to help you stay fuller longer. By adding protein powder to these oats we’re also upping our protein intake to again, help us stay fuller longer. Oatmeal is also a great source of fiber.
It will definitely change the texture of your baked oats! I’d personally suggest using whole oats for this recipe.
To omit protein powder, lower the milk 1/4 cup and adjust sweetness as desired with syrup or honey as the protein adds quite a bit of sweetness to the oats.
This is an excellent nutritious breakfast to make ahead of time. Store your leftover oatmeal in an airtight container for up to 5 days. Reheat in the microwave, air fryer, or oven before serving.
My favorite way: right when it comes out of the oven, piping hot, add a dollop of Greek yogurt and sliced strawberries. It literally tastes like strawberry cheesecake. Cream cheese would make this even creamier! Serve with a side of fruit.
Shredded coconut, fresh berries, crunchy almonds, white chocolate chips or Low Calorie Peanut Butter Syrup.
Check out our other breakfast recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Strawberry Baked Oatmeal
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Ingredients
- 2 cups old-fashioned oats 160g
- 1/2 cup vanilla protein powder, PEScience 60g
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/4 cup lite pancake syrup (or pure maple syrup or honey) 70g
- 1 tsp. vanilla
- 2 large eggs
- 1.5 cups unsweetened vanilla almond milk (dairy or plant-based) 360ml
- 1/2 cup nonfat plain Greek yogurt 112
- 1/4 cup melted coconut oil 48g
- 1.5 cup fresh or frozen strawberries chopped, 225g
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
- In a large bowl, combine the oats, protein powder, baking powder, and salt. Whisk together to combine.
- In another bowl, whisk together the maple syrup, vanilla extract, eggs, milk, greek yogurt, and melted coconut oil. Whisk until well combined.
- Add the wet ingredients to the dry ingredients and stir until well combined. Fold the chopped strawberries into the oat mixture.
- Pour the mixture into the prepared baking dish, spreading it out evenly and bake in the preheated oven for 50-55 minutes, or until the center is set and a toothpick inserted comes out clean or with a few moist crumbs.
- Allow the baked oatmeal to cool for a few minutes before cutting into 6 equal servings and serving. You can enjoy it warm, at room temperature, or even cold.
- Serve with a dollop of yogurt, fresh fruit, sliced almonds or an extra drizzle of honey or maple syrup if desired.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- You can enjoy your oatmeal hot or cold. Add a dollop of Greek yogurt to cold oatmeal for a dessert-like treat.
As another reviewer said- I’m obsessed with this!
I’ve made this 3 times in the past couple months, love it every time! I do a mix of strawberries, blueberries and raspberries (or whatever berries I have in hand)
* I use less milk than the recipe calls for- about a cup. When I tried the first time it was way too liquidy and I got scared so I poured a little out…turned out great! I’m actually curious how the others turn out with all the liquid?! It must take two hours to absorb?! Ha
**A dollop of yogurt with berries and cinnamon on top is delicious!
I used the full amount of liquid and mine came out pretty loose and wet on the inside! Wondering if I need to bake it longer or just try again with less liquid.
Probably just need to bake longer for your oven!
Obsessed with this recipe!!!! I’ve been eating it all week and already want it again for next week. So so yummy! I’m wondering if I could swap out the strawberries for other fruit to mix things up if I make it again, like blueberries?
Yay!! So happy you love it. Yes, you can definitely experiment with other fruits like blueberries, raspberries, etc.
Loved this!! I had to up my baking time with how thick it was in an 8×8 dish (but also this isn’t unusual for my oven) but it was DELICIOUS. Added extra Greek yogurt and sliced bananas when plating it and it was the perfect sweet meal.
This came out beautifully. However, the coconut oil I used had an overpowering flavor. Next time I will use butter.
I made this yesterday after work. It was easy to throw together. I ate it this morning with Greek yogurt, strawberries and peanut butter. It was so good and filling!!!
Yummm love the topping choices!