Name: Strawberry Shortcake Baked Oats Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups organic rolled oats, GF-certified; 1 teaspoon baking powder; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon sea salt; 1 tablespoon flaxseed meal; 1 (15 oz.) can full-fat coconut milk or cream; 4 tablespoons pure maple syrup; 1 teaspoon vanilla extract; 1 cup fresh strawberries, stems removed and sliced thin; 2-3 cups strawberries, de-stemmed and halved; ¼ cup organic cane sugar; ¼ cup filtered water; 1 teaspoon freshly-squeezed lemon juice; Coconut whipped cream

Jump to Recipe· 4.4 from 75 reviews

There is something truly special about starting your day with a comforting, wholesome dish like the Strawberry Shortcake Baked Oats Recipe. This delightful breakfast combines the familiar flavors of classic strawberry shortcake with the hearty goodness of baked oats, creating a warm, inviting meal that feels like a hug on a plate. With fresh strawberries, cozy spices, and a naturally sweet maple syrup base, this recipe is as nourishing as it is delicious, making mornings something to look forward to.

Ingredients You’ll Need

A round wooden board with a handle holds a pile of sliced red strawberries, showing their bright interior with seeds. Three whole strawberries with green tops sit on the board near the pile, and one whole strawberry is placed on the white marbled surface next to the board. The strawberry slices are vibrant red, slightly shiny, and arranged in a loose cluster on the left side of the board. The wood has a natural grain and warm brown tones. photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients for this Strawberry Shortcake Baked Oats Recipe couldn’t be simpler, yet each component plays a vital role in building flavor, texture, and that gorgeous color we all love. From the wholesome rolled oats to the vibrant fresh strawberries, every item is selected to bring comfort and freshness to your breakfast table.

2 cups organic rolled oats, GF-certified: The heart of the recipe, providing fiber and a chewy texture that holds everything together beautifully.
1 teaspoon baking powder: Helps the oats rise for a light, fluffy bite.
½ teaspoon ground cinnamon: Adds a warm, cozy spice note that pairs perfectly with strawberries.
¼ teaspoon ground nutmeg: Offers a subtle depth of flavor that lingers softly.
¼ teaspoon sea salt: Balances sweetness and enhances the other flavors.
1 tablespoon flaxseed meal: A little boost of nutrition and binding power that keeps the oats tender.
1 (15 oz.) can full-fat coconut milk or cream: Brings richness and a luscious, creamy texture.
4 tablespoons pure maple syrup: Natural sweetness that elevates the berries without overpowering them.
1 teaspoon vanilla extract: Infuses the baked oats with a subtle floral sweetness.
1 cup fresh strawberries, stems removed and sliced thin: Bursts of juicy brightness that are the highlight of this dish.
SIMPLE STRAWBERRY TOPPING: 2-3 cups strawberries, de-stemmed and halved, ¼ cup organic cane sugar, ¼ cup filtered water, 1 teaspoon freshly-squeezed lemon juice – these ingredients combine to create a syrupy, tangy strawberry compote that beautifully crowns the oats.
Coconut whipped cream: A light, airy finish that adds a creamy contrast and a touch of indulgence perfect for topping off your morning treat.

How to Make Strawberry Shortcake Baked Oats Recipe

Step 1: Preheat and Prepare Your Baking Dish

Start by preheating your oven to 350°F (175°C). Greasing your baking dish lightly or lining it with parchment paper will ensure your baked oats don’t stick and come out in one beautiful piece. This step sets the stage for perfectly baked oats that are easy to serve and delightful to eat.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the rolled oats, baking powder, cinnamon, nutmeg, sea salt, and flaxseed meal. Combining the dry ingredients first helps distribute the spices evenly through the oats, ensuring every bite carries that cozy flavor profile we’re aiming for.

Step 3: Blend in the Wet Ingredients

Add the coconut milk, pure maple syrup, and vanilla extract to the dry mix, stirring gently until everything is just combined. The thick coconut milk and sweet maple syrup work hand-in-hand to create a creamy, naturally sweet base that will transform the oats into a luscious breakfast casserole.

Step 4: Fold in the Fresh Strawberries

Carefully fold the thinly sliced strawberries into the oat mixture, ensuring they are evenly distributed. These tender berries will burst during baking, infusing the oats with their signature sweetness and a lovely pop of color that makes this recipe visually irresistible.

Step 5: Bake Until Golden and Set

Pour the mixture into your prepared dish and bake for about 35-40 minutes. You’ll know it’s done when the edges are golden and the center is set but still moist. This baking time lets the flavors deepen and the texture become tender yet structured, creating that perfect baked oats consistency.

Step 6: Prepare the Simple Strawberry Topping

While your oats bake, combine the 2-3 cups of halved strawberries, cane sugar, filtered water, and lemon juice in a small saucepan. Heat gently until the sugar dissolves and the strawberries start to release their natural juices, simmering into a glossy and slightly thickened compote. This topping adds a vibrant, tart sweetness that pairs brilliantly with the cozy oats.

How to Serve Strawberry Shortcake Baked Oats Recipe

The image shows a white rectangular baking dish filled with a baked oat dish that has a rough, grainy texture and a medium brown color with darker browned edges. On top, there are several scattered sliced strawberries that are bright red and slightly shiny, giving them a fresh look. In the center, there is a large, soft dollop of white whipped cream with smooth, fluffy peaks. A gold spoon is placed on the left side inside the dish, resting on the oats near the edge. The whole dish is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle the baked oats with a dollop of coconut whipped cream to add a creamy, dreamy contrast. Fresh strawberry slices atop the coconut cream add an extra burst of freshness and a beautifully bright finish that’s just begging to be enjoyed right away.

Side Dishes

Serve this baked oats delight alongside a cup of hot herbal tea or freshly brewed coffee to balance the sweetness with a warm companion. Light fruit salads, like a mix of kiwi and blueberries, can also bring a refreshing note without overpowering the main dish.

Creative Ways to Present

Consider baking the oats in individual ramekins for charming personal portions that look stunning on the breakfast table. You can also layer some of the strawberry compote between oat layers for a pretty striped effect when served, making this beloved recipe perfect for a brunch gathering.

Make Ahead and Storage

Storing Leftovers

Once cooled, simply cover leftover Strawberry Shortcake Baked Oats Recipe tightly and store it in the refrigerator for up to 4 days. The flavors actually meld and improve after resting, making it a convenient and delicious option for busy mornings.

Freezing

If you want to plan further ahead, portion the baked oats into freezer-safe containers and freeze for up to 2 months. This way, your Strawberry Shortcake Baked Oats Recipe is always ready to bring comfort and sweetness to any rushed morning.

Reheating

Reheat your leftovers gently in the microwave or oven. Cover with a damp paper towel to retain moisture in the microwave, or bake at 325°F (160°C) for about 10-15 minutes if heated in the oven. Freshen up with the strawberry topping and a scoop of coconut whipped cream to revive that just-baked feeling.

FAQs

Can I use frozen strawberries in the Strawberry Shortcake Baked Oats Recipe?

Absolutely! Frozen strawberries work fine, especially in the topping. Just make sure to thaw and drain any excess liquid before mixing to avoid a watery texture in your oats.

Is this recipe gluten-free?

Yes, provided you use certified gluten-free rolled oats. Always check the packaging to ensure no cross-contamination has occurred.

Can I substitute maple syrup with another sweetener?

You can swap maple syrup for honey or agave nectar. Keep in mind that the flavors and sweetness levels will vary slightly, but it will still taste delicious.

What can I use instead of coconut milk?

If you prefer, full-fat dairy milk or almond milk can be used, though coconut milk lends the creamiest texture and a subtle tropical undertone that enhances the dish.

Is it possible to make the Strawberry Shortcake Baked Oats Recipe vegan?

Definitely! Using coconut milk and coconut whipped cream as the base keeps the recipe fully plant-based and wonderfully indulgent.

Final Thoughts

If you’re craving a breakfast that feels more like a treat but still nourishes your body, the Strawberry Shortcake Baked Oats Recipe is your new go-to. With every spoonful, you’ll enjoy the perfect balance of sweetness, warmth, and fresh berry brightness. Trust me, making this in your kitchen will make your mornings infinitely sweeter and more exciting. Give it a try soon—you’ll wonder how you ever started the day without it.