Strawberry Shortcake Baked Oatmeal

Ahhh yes. This recipe brings me back to my childhood.

Strawberry Shortcake Baked Oatmeal by The Oatmeal Artist

I spent so many holiday celebrations enjoying strawberry shortcake at my grandma’s house. To be honest, it wasn’t traditional strawberry shortcake. It used angel food cake instead of actual shortcake, store-bought Cool Whip, and the kind of syrupy strawberries that come in frozen tubs. Don’t get me wrong; I loved it.

But I had no idea what I was missing! It wasn’t until I was much, much older that my mom made homemade biscuits for dinner and used the leftovers for with fresh whipped cream that I finally experienced the full glory of strawberry shortcake.

Strawberry Shortcake Baked Oatmeal (1)

Strawberry Shortcake Baked Oatmeal

After my successful attempt at Biscuits and Gravy Baked Oatmeal, I decided to adapt the biscuit recipe to make the perfect strawberry shortcake. Ummmm…DELICIOUS.

The stove top version is pleasant…but THIS is where it’s at. I love the vanilla in the biscuits. To die for.

Strawberry Shortcake Baked Oatmeal

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: serves 1

What you'll need:

    For Baked Oatmeal:
  • 1/4 cup milk of choice, or water
  • 1/2 cup's worth of chopped, peeled zucchini
  • 2/3 cup quick or rolled oats (I use Country Choice Organic)
  • 1/4 heaping tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp vanilla bean paste (or extract)
  • pinch of salt
  • For serving:
  • Strawberries (I used fresh, but you could roast and make them syrupy by letting them sit in sugar)
  • Yogurt of choice (I used So Delicious greek-style coconut yogurt, plain flavor)

How to make it:

  1. Preheat the oven to 350 F and spray two or three slots on a muffin pan. Alternatively, you could just use a single-serving ramekin or make them on a baking sheet like drop biscuits.
  2. Add all ingredients for the baked oatmeal to a food processor and pulse until it forms a thick batter.
  3. Transfer to the muffin pans (or ramekin) and bake for about 20 minutes, OR drop spoonfuls on your baking sheet to form "drop biscuits" and bake for about 10-15 minutes.
  4. Allow to cool before removing from ramekin/muffin tin.
  5. Transfer to a bowl or plate and top with yogurt and strawberries. Enjoy <3

Just an FYI:

I use yellow squash so that I don't have to waste time peeling the zucchini (which is purely for aesthetic reasons).

Strawberry Shortcake Baked Oatmeal by The Oatmeal Artist #vegan

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

7 Responses to Strawberry Shortcake Baked Oatmeal

  1. Inge says:

    What a great idea! This way you could bake the oatmeal in advance, but still enjoy something more than a muffin in the morning. Thank you! πŸ™‚

  2. Jean says:

    Thank you for posting this! I made it this morning for my birthday breakfast and it was delicious. I plan to make it again this weekend. πŸ™‚

  3. Maggie says:

    I had this for breakfast on Easter morning and it was AMAZING! I added in 1/2 a ripe banana before blending to make it a little sweeter. It was delicious and just sweet enough with the strawberries on top! Also, blending it made it actually taste like shortcake- I’ll be repeating this one for sure:)

  4. Alexus Bender says:

    Is there a substitute for the zucchini?

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