Imagine starting your day with the comforting warmth of baked oatmeal, infused with the sweet and tangy essence of fresh strawberries. This Strawberry Shortcake Baked Oatmeal is not just a breakfast dish; it’s a delightful way to bring a bit of indulgence into your morning routine. With its cake-like texture and bursts of fruity flavor, it’s a treat that feels special yet remains simple to prepare.
You’ll love the way it fills your kitchen with a tempting aroma, promising a delicious start to your day.
- Healthy and Nutritious: Packed with fiber-rich oats and antioxidant-loaded strawberries.
- Quick and Easy: Ready in just 45 minutes, perfect for busy mornings.
- Delicious Flavor: The sweetness of maple syrup combined with the freshness of strawberries creates a delightful taste.
- Versatile: Easily adaptable to dietary needs, whether you’re looking for dairy-free or gluten-free options.
- Family-Friendly: A hit with both kids and adults, making it a great choice for family breakfasts.
Ingredients You’ll Need
Let’s gather our ingredients—these simple pantry staples create magic together. You’ll need:
- Rolled oats: The base of our oatmeal, providing a hearty texture and plenty of fiber.
- Maple syrup: For natural sweetness that complements the strawberries beautifully.
- Vanilla extract: Adds a warm, aromatic flavor to the dish.
- Baking powder: Helps the oatmeal achieve a light, cake-like texture.
- Salt: Enhances the overall flavor profile.
- Milk: Can be dairy, almond, or oat milk, depending on your preference.
- Egg: Binds the ingredients together and adds richness.
- Melted butter: Or coconut oil, for moisture and flavor.
- Sliced strawberries: The star of the show, adding freshness and a pop of color.
- Whipped cream: Optional, for a decadent finish.
When selecting strawberries, look for bright red, firm berries with a fresh scent. If using frozen, ensure they’re unsweetened to control the sweetness of your dish. For the oats, old-fashioned rolled oats work best for this recipe, providing the right texture and absorbing the flavors well.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Kitchen Equipment Needed
To make this Strawberry Shortcake Baked Oatmeal, you’ll need a few key pieces of equipment:
- 9×9 inch baking dish: To bake the oatmeal evenly.
- Large mixing bowl: For combining the dry and wet ingredients.
- Whisk: Essential for blending the wet ingredients smoothly.
- Measuring cups and spoons: For accurate ingredient measurements.
How to Make Strawberry Shortcake Baked Oatmeal Recipe
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish with butter or non-stick spray. Trust me, this ensures your oatmeal won’t stick and come out perfectly.
Step 2: Combine Dry Ingredients
In a large bowl, mix the rolled oats, baking powder, and salt. Make sure they’re well combined to ensure even distribution. Tip from me: this step is crucial for the texture of your final dish.
Step 3: Whisk Wet Ingredients
In another bowl, whisk together the milk, egg, melted butter, maple syrup, and vanilla extract until smooth. Believe me, whisking thoroughly helps create a uniform batter.
Step 4: Mix and Fold
Pour the wet ingredients into the dry ingredients and stir until just combined. Now comes the fun part—gently fold in the sliced strawberries. Be careful not to overmix; you want to keep those strawberry pieces intact.
Step 5: Bake and Serve
Transfer the mixture to the prepared baking dish, spreading it out evenly. Bake for 35-40 minutes, or until the top is golden brown and the oatmeal is set. Step back and admire your creation!
Serve warm, with a dollop of whipped cream if you like, and enjoy the deliciousness.
Pro tip: To ensure the strawberries distribute evenly, gently fold them in rather than stirring vigorously. This keeps the fruit from breaking down too much and maintains a pleasant texture. Temperature matters: Using room temperature ingredients helps them blend more smoothly, resulting in a more cohesive batter. Take your egg and milk out of the fridge about 30 minutes before you start. Visual cues: Look for a golden brown top and edges that start to pull away from the dish. These are signs that your baked oatmeal is done and ready to enjoy.Recipe Variations & Customizations
- Blueberry Bliss: Swap out the strawberries for blueberries for a different fruity twist. The antioxidants in blueberries add a health boost too.
What to Serve With This Recipe
This Strawberry Shortcake Baked Oatmeal pairs wonderfully with a variety of dishes. Serve it with a side of Greek yogurt for added protein, or complement it with a fresh fruit salad for a complete breakfast. For a special occasion, pair it with mimosas or a cup of your favorite coffee or tea.
It’s perfect for brunch gatherings or a cozy family breakfast on weekends.
Storage & Make-Ahead Instructions
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave a portion for about a minute or warm it in the oven at 300°F (150°C) until heated through. For make-ahead convenience, prepare the oatmeal mixture the night before and store it covered in the fridge. In the morning, just bake as directed, adding a few extra minutes if needed.
Nutritional Benefits
- This recipe is packed with nutritious ingredients. Oats provide a good source of fiber, which aids in digestion and helps keep you full longer. Strawberries are rich in vitamin C and antioxidants, supporting your immune system. By using natural sweeteners like maple syrup, you can enjoy a sweet treat without the guilt.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes, you can prepare the oatmeal mixture the night before and bake it in the morning. Just add a few extra minutes to the baking time if needed.
Q: What can I use instead of strawberries?
You can substitute with other berries like blueberries or raspberries, or even chopped peaches for a different flavor.
Q: How do I know when it’s done?
Look for a golden brown top and edges that start to pull away from the dish. The internal temperature should reach 160°F (71°C).
Q: Can I freeze this baked oatmeal?
Yes, you can freeze it for up to 2 months. Thaw in the refrigerator overnight and reheat as desired.
Q: Can I adjust the sweetness?
Absolutely, you can increase or decrease the amount of maple syrup to suit your taste. You could also use honey or agave syrup.
Q: What if I don’t have rolled oats?
uick oats can be used, but the texture will be slightly different. Steel-cut oats are not recommended for this recipe.
Q: Can I make this recipe vegan?
Yes, use a flax egg, plant-based milk, and coconut oil or vegan butter to make it vegan-friendly.
Q: How can I prevent the oatmeal from being too dry?
Ensure you use the correct amount of liquid and don’t overbake. If it seems dry, you can add a bit more milk before baking.
Recipe Origin or History
Strawberry shortcake is a classic American dessert that dates back to the 19th century. This baked oatmeal version offers a modern twist, combining the beloved flavors of strawberry shortcake with the health benefits of oatmeal. It’s a perfect example of how traditional recipes can be adapted to fit contemporary dietary preferences and lifestyles.
Final Thoughts
This Strawberry Shortcake Baked Oatmeal is a delightful fusion of comfort and flavor, perfect for starting your day on a sweet note. Its ease of preparation and healthy ingredients make it a go-to breakfast option. I encourage you to try this recipe and enjoy the burst of strawberry goodness in every bite.
Let me know how it turns out by leaving a rating and a comment below, and don’t forget to share it with your friends on social media. Happy baking, and enjoy your delicious, nutritious breakfast!
Strawberry Shortcake Baked Oatmeal
Equipment
- 9×9-inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
Ingredients
- 2 cups rolled oats
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk almond, oat, or dairy
- 1 large egg
- 2 tablespoons melted butter or coconut oil
- 1 cup sliced strawberries fresh or frozen
- 1/2 cup whipped cream optional, for serving
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish with butter or non-stick spray.
- In a large bowl, combine the oats, baking powder, and salt. Mix well to ensure even distribution of the dry ingredients.
- In a separate bowl, whisk together the milk, egg, melted butter, maple syrup, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the sliced strawberries gently.
- Transfer the mixture to the prepared baking dish, spreading it out evenly. Bake for 35-40 minutes, or until the top is golden brown and the oatmeal is set.