Mornings can be such a rush, right? You’re trying to get out the door, maybe grab a coffee, and before you know it, breakfast is a forgotten afterthought. Well, I’ve got something that’s totally changed my mornings, and I can’t wait to share it: my Strawberry Shortcake Baked Oats! Seriously, imagine all those dreamy, classic strawberry shortcake flavors all baked up into a warm, comforting bowl of oats. It feels like dessert for breakfast, but it’s surprisingly easy to whip up, even on those super-crammed mornings. It’s my absolute go-to when I’m craving something sweet and satisfying!
Why You’ll Love This Strawberry Shortcake Baked Oats
Honestly, what’s not to love about this recipe? It’s a total game-changer for breakfast:
- Super Easy: Dump and bake, basically! Minimal mixing required.
- Dessert for Breakfast: Those strawberry and cream cheese flavors are just heavenly.
- Perfect Texture: Tender, moist, and oh-so-satisfying – not mushy at all!
- Quick to Make: Ready in about 40 minutes total, including bake time.
- Crowd-Pleaser: Even picky eaters (and adults who are picky eaters, like me sometimes!) gobble this up.
- Versatile: Great for a weekday wake-up or a lazy weekend brunch.
Gather Your Ingredients for Strawberry Shortcake Baked Oats
Alright, let’s get our pantry party started! You’ll be surprised how simple these are. Grab these goodies for the most delightful Strawberry Shortcake Baked Oats:
- 1 cup rolled oats: Make sure they’re old-fashioned rolled oats, not instant! They give the best texture.
- 1 teaspoon baking powder: This little guy helps make them nice and fluffy.
- 1/4 teaspoon salt: Just a pinch to make all those sweet flavors pop.
- 1/4 cup granulated sugar: For that classic sweetness.
- 1 large egg: Our binder!
- 1/2 cup milk: Any kind works, from dairy to almond or oat milk. Whole milk gives a richer taste, though!
- 1/4 cup plain Greek yogurt: This adds a wonderful creaminess and a little tang, just like in a good shortcake.
- 1 teaspoon vanilla extract: Because vanilla makes everything better, right?
- 1/2 cup chopped fresh strawberries: Fresh is best here for that juicy burst! Chop ’em into bite-sized pieces.
- 2 tablespoons cream cheese, softened: This is key for that shortcake swirl! Make sure it’s nice and soft so it blends in beautifully.
- 1 tablespoon brown sugar: Just a sprinkle on top of the cream cheese for a little caramel magic.
See? Nothing too fancy, but these simple ingredients come together like magic. For more oat ideas, check out my overnight oats recipe!
Essential Equipment for Perfect Strawberry Shortcake Baked Oats
You really don’t need a ton of fancy stuff for this recipe, which is part of why I love it! To make these amazing Strawberry Shortcake Baked Oats, you’ll want:
- A medium mixing bowl (for your oats!).
- A smaller bowl for your wet ingredients.
- A good whisk or fork.
- Measuring cups and spoons – gotta get those ratios right!
- A small baking dish, like an 8×8 inch pan or even a couple of ramekins would work too.
That’s it! Simple tools for a simple, delicious breakfast.
Step-by-Step Guide to Making Strawberry Shortcake Baked Oats
Alright, let’s get this breakfast party started! Making these Strawberry Shortcake Baked Oats is honestly a breeze. It’s all about gentle mixing and letting the oven do its magic. Trust me, the smell filling your kitchen will be heavenly!
Preheating and Preparing Your Baking Dish
First things first, let’s get that oven preheated to 375°F (190°C). This is super important for making sure your baked oats cook evenly and get that lovely golden edge. While the oven’s warming up, grab a little baking dish – an 8×8 inch one works perfectly, or you can even use a couple of cute ramekins if you’re feeling fancy. Give it a good grease with a little butter or cooking spray so nothing sticks. Nobody wants a beautiful breakfast stuck to the pan!
Combining Dry Ingredients for Strawberry Shortcake Baked Oats
In your medium mixing bowl, let’s get our dry ingredients together. Toss in the rolled oats – remember, we want old-fashioned ones for the best texture – along with the baking powder, salt, and granulated sugar. Give it a quick stir with a fork or whisk just to make sure everything is nicely combined. This ensures the baking powder is distributed evenly, so you don’t get any weird pockets in your baked oats.
Whisking Wet Ingredients Together
Now, for the wet stuff! In a separate, smaller bowl, grab your egg, milk, Greek yogurt, and that lovely vanilla extract. Whisk it all together until it’s smooth and creamy. You want it well combined so it blends nicely with the dry ingredients without overmixing the batter later.
Marrying Wet and Dry for Strawberry Shortcake Baked Oats
Time to bring them together! Pour that wet mixture right into the bowl with your dry ingredients. Stir gently until everything is *just* combined. Seriously, don’t go crazy here! Overmixing can make your baked oats tough, and we want them tender and delightful. You might still see a few streaks of oats, and that’s totally fine!
Folding in the Strawberries and Cream Cheese
This is where the magic really happens! Gently fold in your chopped fresh strawberries. You want to distribute them throughout the batter without mashing them too much. Then, plop spoonfuls of that softened cream cheese right on top of the oatmeal mixture. Don’t mix it in completely! We want those yummy pockets of cream cheese. Sprinkle that tablespoon of brown sugar over the cream cheese dollops. It melts down and gets all caramelly during baking – so good!
Baking Your Strawberry Shortcake Baked Oats to Perfection
Pop your beautiful creation into the preheated oven. Let it bake for about 25 to 30 minutes. You’ll know it’s ready when the edges look set and are just starting to get a little golden brown. The center should be mostly firm, not jiggly. It’s a lot like baking other delicious things – you can find more simple baking ideas over at my easy dinner recipes page!
Tips for the Best Strawberry Shortcake Baked Oats
Okay, so you’ve got the basic idea, but let me tell you some of my little secrets for making these Strawberry Shortcake Baked Oats absolutely perfect every single time. These are the things I’ve picked up along the way that really make a difference!
- Don’t skimp on the fresh strawberries: Seriously, they bring so much brightness! If you *absolutely* have to use frozen, make sure you thaw them and drain off the excess juice really well. Otherwise, your oats might get a bit too soggy.
- Soften that cream cheese: This is crucial! If it’s too cold, you’ll get hard lumps instead of nice, melty pockets. Leave it on the counter for about 30 minutes before you start mixing. Trust me on this one!
- The oats matter: Definitely use old-fashioned rolled oats. Quick oats or instant oats can turn a bit mushy and lose their texture. If you don’t have rolled oats, you can try steel-cut oats, but you’ll need to adjust the liquid and baking time a *lot*.
- A little brown sugar goes a long way: Sprinkling that extra brown sugar over the cream cheese is non-negotiable in my book! It gets all gooey and delicious.
- Don’t overbake: I’ve learned this the hard way! As soon as the edges look set and slightly golden, it’s usually time to take them out. They’ll continue to firm up a bit as they cool.
It’s all about these little details that elevate a good recipe to a fantastic one. For other oat ideas, check out my no-bake oatmeal energy bites or maybe some fun blueberry cookies!
Ingredient Notes and Substitutions for Baked Oats
So, you’ve got your ingredients, but maybe you’re missing one or want to tweak things a bit? Totally understandable! Here are a few notes about the star players in these Strawberry Shortcake Baked Oats, and what you can do if you need to swap something out.
Oats: I really stress using old-fashioned rolled oats for the best texture – they give you that lovely chew. Quick oats can get a bit mushy, and steel-cut oats need a totally different cooking approach. If you’re curious about other oat preparations, my overnight oats recipe has more info!
Milk: Dairy milk works beautifully, but feel free to use your favorite non-dairy kind like almond, soy, or oat milk. The texture might be *slightly* different, but it’ll still be delicious.
Greek Yogurt: The plain Greek yogurt is great for that tangy creaminess, but regular plain yogurt or even a dollop of sour cream could work in a pinch. Just aim for a similar amount!
Cream Cheese: This is what gives us that shortcake feel! If you’re dairy-free, there are some great plant-based cream cheese alternatives out there that should do the trick.
Serving Suggestions for Strawberry Shortcake Baked Oats
Once your Strawberry Shortcake Baked Oats are out of the oven and cooled just a touch, it’s time for the fun part: dressing them up! I love serving mine warm, right out of the baking dish. A little extra drizzle of honey or maple syrup is always a good idea if you want it a bit sweeter. And seriously, who can resist a dollop of fluffy easy whipped cream on top? Some extra fresh strawberries sprinkled over the top are a must for me, too. It just makes it feel extra special, celebrating those shortcake vibes!
Frequently Asked Questions about Strawberry Shortcake Baked Oats
Got questions about these yummy Strawberry Shortcake Baked Oats? I’m happy to help! Here are a few things folks often ask me:
Can I make this Strawberry Shortcake Baked Oats ahead of time?
You sure can! You can mix the batter (without the cream cheese dollops and brown sugar sprinkle) the night before and store it in the fridge. In the morning, just add those last toppings and bake. It might take a few extra minutes in the oven since it’ll be cold from the fridge. It’s a lifesaver for busy mornings!
What kind of oats are best for this Baked Oats recipe?
Definitely use old-fashioned rolled oats! They give the best texture – a nice bite and they hold up well to baking. Quick oats or instant oats tend to get a bit too mushy, and steel-cut oats require a completely different cooking method. Stick with the rolled ones for this Strawberry Shortcake Baked Oats magic.
Can I use frozen strawberries instead of fresh?
Yes, you can! If you use frozen strawberries, just make sure to thaw them completely and drain off as much excess liquid as possible. Pat them dry with a paper towel. This is super important to avoid making your baked oats too watery. Fresh berries are preferred for that bright, juicy pop, but thawed and drained frozen ones will work!
My cream cheese mixture looked a bit lumpy, is that okay?
A little lumpiness in the cream cheese dollops is totally fine! It’s meant to be dolloped, not perfectly smooth and incorporated. Those little pockets will melt and swirl into the oats as it bakes, creating that lovely, decadent shortcake effect. Just make sure it’s softened so it bakes nicely.
Nutritional Information (Estimated)
Just a heads-up, these numbers are estimates and can definitely wiggle around depending on the exact ingredients you use! But for a serving of these delightful Strawberry Shortcake Baked Oats, you’re looking at roughly:
- Calories: Around 350
- Fat: About 15g (with around 7g being saturated)
- Carbohydrates: Roughly 45g
- Protein: Around 12g
- Sugar: About 25g
It’s a nice satisfying breakfast that gives you good energy for the day!
Print
Strawberry Shortcake Baked Oats
- Total Time: 40 min
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A simple and delicious baked oatmeal recipe with strawberry and cream cheese flavors.
Ingredients
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup milk
- 1/4 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 cup chopped fresh strawberries
- 2 tablespoons cream cheese, softened
- 1 tablespoon brown sugar
Instructions
- Preheat your oven to 375°F (190°C). Grease a small baking dish.
- In a medium bowl, combine the rolled oats, baking powder, salt, and granulated sugar.
- In a separate bowl, whisk together the egg, milk, Greek yogurt, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the chopped strawberries.
- Dollop spoonfuls of the softened cream cheese over the oatmeal mixture. Sprinkle the brown sugar over the cream cheese.
- Bake for 25-30 minutes, or until the edges are set and lightly golden.
- Let cool slightly before serving.
Notes
- You can add a drizzle of honey or maple syrup before serving if desired.
- For a richer flavor, use heavy cream instead of milk.
- Top with extra fresh strawberries or a dollop of whipped cream.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 80mg
Keywords: strawberry shortcake, baked oats, oatmeal, breakfast, easy recipe, healthy breakfast