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Strawberry Shortcake Baked Oats Recipe

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4.4 from 75 reviews

This Strawberry Shortcake Baked Oats recipe is a wholesome and delicious twist on the traditional dessert, turning it into a nutritious breakfast or snack option. Made with gluten-free rolled oats, warm spices, and natural sweeteners, it’s baked to a golden perfection and topped with a simple homemade strawberry compote and creamy coconut whipped cream. Perfect for those looking for a healthy, dairy-free, and gluten-free treat bursting with fresh berry flavor.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Oats

  • 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

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

Toppings

  • Coconut whipped cream

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to warm up while you prepare the oat batter and topping.
  2. Mix dry ingredients: In a large bowl, combine the rolled oats, baking powder, ground cinnamon, ground nutmeg, sea salt, and flaxseed meal. Stir well to evenly distribute all the spices and leavening agent.
  3. Add wet ingredients: Pour the full-fat coconut milk or cream into the dry mixture along with the pure maple syrup and vanilla extract. Stir thoroughly until the mixture is well combined and slightly thick.
  4. Fold in strawberries: Gently fold the thinly sliced strawberries into the oat batter, distributing them evenly for bursts of fresh flavor throughout the baked oats.
  5. Prepare topping: In a small saucepan, combine the halved strawberries, organic cane sugar, filtered water, and freshly squeezed lemon juice. Heat on medium until the strawberries break down and the mixture thickens into a compote, about 10-15 minutes. Set aside to cool slightly.
  6. Transfer batter: Pour the oat mixture into a greased or lined baking dish, spreading it out evenly to ensure consistent baking.
  7. Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden and the oats are set in the center.
  8. Cool and serve: Remove the baked oats from the oven and allow to cool for 5-10 minutes. Spoon the warm strawberry compote on top and add a generous dollop of coconut whipped cream before serving.

Notes

  • Use gluten-free certified oats to ensure the dish remains gluten-free if needed.
  • Full-fat coconut milk or cream helps achieve a creamy texture and enhances flavor, but canned coconut milk labeled for drinking may not yield the same richness.
  • The simple strawberry topping can be made ahead of time and stored in the refrigerator for up to three days.
  • Flaxseed meal acts as a binder and adds omega-3 fatty acids; it can be replaced with chia seeds if preferred.
  • Adjust maple syrup quantity to taste depending on desired sweetness.
  • Coconut whipped cream can be substituted with any dairy-free whipped topping or regular whipped cream if not avoiding dairy.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/strawberry-shortcake-baked-oats-recipe/