Strawberry Baked Oats
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 which are more of a brownie-like breakfast dessert and perfect for chocolate lovers.
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!
What is baked oatmeal?
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.
Is baked oatmeal good for you?
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.
These are the main ingredients and substitutions for these strawberry-baked oats. See the recipe card below for the full ingredients list and instructions.
Variations and Substitutions
- Use pure maple syrup or honey in place of light pancake syrup.
- Replace coconut oil with melted butter 1:1.
- Use any milk of choice: dairy or plant-based.
- I always use PeScience vanilla protein powder. You can use your favorite, just be sure you love the flavor of yours!
- 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.
- Add white chocolate chips, sliced almonds, or lemon juice before you bake.
- 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.
How to store your oatmeal
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.
What to serve with your oatmeal
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!
Other yummy things to add: shredded coconut, fresh berries, crunchy almonds, or some white chocolate chips.
If you like this breakfast recipe, be sure to check out some of our other morning treats!
- Chicken and Waffle Casserole
- Baked Pumpkin Mini Donuts
- High Protein French Toast Sticks
- Chocolate Baked Oats
Strawberry Baked Oatmeal
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You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Strawberry Baked Oatmeal
- 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
- 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.
- Nutritional information is an estimate and will vary with substitutions.