Strawberry Shortcake Baked Oats

There’s nothing like starting your day with something sweet, filling, and nutritious—and this Strawberry Shortcake Baked Oats recipe ticks all those boxes!

This dish offers a delicious twist on traditional baked oats by incorporating strawberries and almonds for a hearty breakfast or post-workout snack.

Plus, it’s packed with protein and fibre, making it the perfect balance of indulgence and nourishment.

Disclaimer: This post contains affiliate links and I receive a commission if you visit a link and buy something on my recommendation. Purchasing via an affiliate link doesn’t cost you any extra, and I only recommend products and services I trust. All opinions are my own.

Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Strawberry Shortcake Baked Oats recipe:

Dry Ingredients

• 2 cups oats
• 1 cup plain flour
• 1 cup vanilla protein powder
• 30g ground almonds
• 1 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 1/4 cup maple syrup

Wet Ingredients

• 500ml milk
• 500ml water

To Top

• 300g frozen strawberries
• 50g flaked almonds
• 15g ground almonds

The Perfect Make-Ahead Breakfast

One of the best things about this recipe is that it’s perfect for meal prepping.

Once baked, you can store the oat squares in an airtight container in the fridge for a few days.

Just grab a slice in the morning, warm it up, and you’ve got a quick, wholesome breakfast ready to go.

Why You Should Add Protein to Baked Oats

Adding protein to baked oats offers several benefits, making your breakfast both more nutritious and satisfying.

Protein helps to keep you fuller for longer, preventing mid-morning hunger and energy crashes.

Including protein powder or other high-protein ingredients, such as Greek yogurt or nut butter, can also help to balance the meal by slowing down the digestion of carbohydrates, ensuring a steady release of energy.

Ultimately, it transforms a simple bowl of oats into a more complete, nutrient-packed meal.

Customising Your Baked Oats

This recipe is super versatile, and you can easily switch up the fruit and toppings.

Don’t have strawberries? Try blueberries, raspberries, or even diced apples.

For a more decadent touch, you could add dark chocolate chips or a drizzle of peanut butter before baking.

How to Change the Consistency of Baked Oats

The amount of water you add can dramatically change the texture of the baked oats.

If you prefer a firmer, chewy texture, stick with around 100-250ml of water.

If you’re in the mood for something lighter and more cake-like, increase the water to 500ml.

How to Make This Recipe

Step 1: Preheat the Oven

Preheat your oven to 180°C (350°F).

This ensures that the oats bake evenly and develop a golden, crisp top.

Step 2: Mix the Dry Ingredients

In a square baking dish, combine the oats, flour, protein powder, ground almonds, baking powder, and bicarbonate of soda.

Stir well to ensure that everything is evenly distributed.

For an extra flavour boost, add a pinch of cinnamon or a dash of vanilla extract to the dry mix.

Step 3: Incorporate the Wet Ingredients

Next, add the maple syrup and milk into the dry mixture. Stir well to combine.

Then, gradually add the water, adjusting the amount based on your desired consistency.

Use less water for a chewy texture or more for a softer, cake-like bake.

If you like your oats on the sweeter side, consider adding a tablespoon of honey or extra maple syrup at this stage.

Step 4: Top with Strawberries and Almonds

Once your batter is well mixed, top it with the frozen strawberries and sprinkle over the flaked and ground almonds.

The strawberries will bake into the mixture, giving it that lovely “shortcake” flavour.

If you prefer fresh strawberries, feel free to swap them in—just keep in mind that frozen strawberries hold up better in the bake.

Step 5: Bake Until Golden

Place the baking dish in the oven and bake for about 40 minutes or until the top is golden brown and the oats have set.

Let it cool slightly before slicing into four squares.

Serve with a dollop of vanilla yogurt, or if you’re feeling boujee, a dribble of cream.

Frequently Asked Questions

Can I freeze the baked oats?

Yes! Baked oats freeze well. To reheat, simply pop them in the microwave or oven until warmed through.

Can I use fresh strawberries instead of frozen?

Absolutely. Fresh strawberries can be used, though they may release more liquid during baking, which could affect the overall texture. Frozen strawberries hold up better during the bake.

How can I make this recipe vegan?

To make this recipe vegan, you can easily substitute the milk for your favourite plant-based milk, such as almond or oat milk. You can also use a plant-based protein powder and maple syrup as the sweetener.

Is this recipe gluten-free?

This recipe can be made gluten-free by simply swapping the plain flour for a gluten-free alternative. Make sure your oats are certified gluten-free as well!

And that’s it for this Strawberry Shortcake Baked Oats recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

I absolutely love seeing what you create, so if you try this recipe please tag me on Instagram.

As always, I’d love to hear what you thought, so feel free to leave comments, questions or anything in between here, or message me directly via my socials.