Strawberry Shortcake Baked Oats

If you love dessert for breakfast (and who doesn’t?), these Strawberry Shortcake Baked Oats are going to be your new go-to. They’re soft, sweet, and full of juicy strawberries and they also pack a protein punch thanks to collagen or unflavored protein powder. I made this recipe with help from my friends at Wonderbelly, a brand I truly believe in. They make clean, tummy-friendly digestive products, which is something I wish I had years ago.

Now, back to the oats this recipe is warm, comforting, and kind of feels like eating cake for breakfast (but it’s good for you!). It’s super easy to prep ahead, and it’ll give you 3 to 4 servings, which makes breakfast for the week so simple.

Method

Step 1: Prep the Strawberries

Start by rinsing your strawberries well, then slice off the tops and cut them into quarters. This gives you the perfect bite-sized pieces that will melt into the oats as they bake. Set the strawberries aside for now you’ll add them just before baking.

Step 2: Mix the Batter

Grab a large mixing bowl and start adding your dry ingredients: rolled oats, collagen or protein powder, baking powder, and a pinch of sea salt. Give those a quick mix to combine. Next, add the wet ingredients vanilla extract, maple syrup, melted coconut oil, eggs, and almond milk. Stir everything together really well until the oats are fully coated and the batter looks smooth and creamy. Make sure there are no clumps of protein powder hiding in there.

Step 3: Add to Containers

Now it’s time to prep your baking dishes. Spray 3 to 4 small oven-safe ramekins or baking bowls with cooking spray so the oats don’t stick. Divide the oat mixture evenly among the containers. You can gently fold in the strawberries before pouring the batter, or press them into the top of each ramekin for a pretty look and some sweet bites baked right in.

Step 4: Bake Until Set

Place your filled ramekins on a baking sheet (optional, but it makes them easier to move) and put them in a preheated oven at 350°F. Bake for about 18 to 24 minutes, depending on the size and depth of your containers. The baked oats are done when the tops are golden brown and the centers are just set still a little soft and squishy when touched. That gooey middle is what gives it the shortcake texture!

Step 5: Cool and Serve

Once they’re baked, take the ramekins out of the oven and let them rest for a few minutes before serving. This helps them firm up a little and makes them easier to eat. You can enjoy them warm with your favorite toppings, or let them cool completely and refrigerate them for later. They reheat beautifully and make an easy, protein-packed breakfast for busy mornings.

Necessary Tools

• Mixing bowl
• Spoon or whisk
• Knife and cutting board
• Measuring cups and spoons
• 3–4 small oven-safe ramekins or baking dishes
• Cooking spray
• Oven

Serving Suggestions

• Add a big scoop of vanilla Greek yogurt on top for extra protein and creaminess.
• Drizzle a little extra maple syrup or honey if you like it sweeter.
• Sprinkle with crushed nuts or granola for crunch.
• Store leftovers in the fridge and reheat for an easy grab-and-go breakfast all week.

Fun Fact

Did you know baked oats went viral on TikTok for being like “cake for breakfast”? And with this recipe, you get dessert vibes and protein all in one bowl!

Conclusion

These Strawberry Shortcake Baked Oats are cozy, high in protein, and super easy to make ahead. Whether you’re meal prepping for the week or just want something warm and fruity to start your day, this recipe hits the spot. I love topping mine with yogurt and a few extra strawberries for that full shortcake vibe.

Give it a try and let me know what you think I hope you enjoy every bite!