Strawberries and Cream Baked Oatmeal Recipe

If you’re anything like me, you know that breakfast can sometimes feel like a bit of a rushed chore. That’s why I absolutely adore this Strawberries and Cream Baked Oatmeal Recipe—because it’s not only incredibly simple to prepare, but it also tastes like a warm, comforting hug first thing in the morning. The blend of juicy strawberries with creamy richness makes every bite feel like a little celebration, and the best part? You can prep it the night before and wake up to a delicious, homemade breakfast waiting for you.

When I first tried this Strawberries and Cream Baked Oatmeal Recipe, I was amazed at how it transformed a humble bowl of oats into something truly special and satisfying. It’s perfect for weekend brunches or when you want a cozy breakfast that doesn’t feel like all carbs and sugar. Plus, it’s flexible enough to fit plant-based or dairy diets, which is a lifesaver in my kitchen where options count. Trust me, you’ll find that once you make this, it becomes a go-to for easy, crowd-pleasing mornings!

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Ingredients You’ll Need

Each ingredient in this Strawberries and Cream Baked Oatmeal Recipe plays a role to create that cozy, creamy texture and fresh fruity pop. I always try to pick ripe, flavorful strawberries and use whole milk or a creamy plant-based milk for richness. Plus, a little natural sweetener ties it all together beautifully.

• Eggs: These help bind everything and add a nice lift for a fluffy baked texture.
• Whole milk or plant-based milk: I love the creaminess it brings, but almond or oat milk works great too!
• Butter or coconut oil, melted: Adds moisture and richness, don’t skip it for that homemade feel.
• Maple syrup or honey: For natural sweetness, and you can drizzle extra on top after baking.
• Chopped strawberries: Fresh is best here—half goes in the mix, half for topping after baking.
• Vanilla extract: A little splash enhances the flavors without overpowering.
• Quick cooking oats: These bake up soft and tender, perfect for a creamy baked oatmeal.
• Kosher salt: Just a pinch to balance the sweetness and deepen flavors.
• Baking powder: Helps the oatmeal rise and prevents it from getting too dense.
• Cream for drizzle: Optional but adds a decadent, silky finish.

Variations

I love mixing things up depending on the season or mood—this Strawberries and Cream Baked Oatmeal Recipe is versatile enough to handle lots of tweaks. Feel free to swap in different berries, use alternative sweeteners, or even add a handful of nuts for some crunch.

• Berry Blend: My family goes crazy for a mix of strawberries, blueberries, and raspberries instead of just strawberries—it adds such a fun burst of flavor.
• Plant-Based: Using coconut oil and almond milk keeps it vegan-friendly, and I discovered it tastes just as comforting without dairy.
• Nutty Add-In: Adding chopped walnuts or almonds gives a lovely texture contrast and a little boost of protein.
• Spiced Up: Sprinkle in cinnamon or nutmeg for a warm, cozy twist during cooler months.

How to Make Strawberries and Cream Baked Oatmeal Recipe

Step 1: Preheat and Prep Your Dish

Start by preheating your oven to 350°F. While that warms up, grease a 9×9 inch baking dish with butter or a little oil to make sure your baked oatmeal doesn’t stick and is easy to serve. I find using a bit of coconut oil here adds a lovely subtle flavor if you want a tropical vibe.

Step 2: Whisk Eggs and Mix Wet Ingredients

In a large bowl, crack in the eggs and whisk until the yolks and whites blend smoothly. Then stir in your milk, melted butter (or coconut oil), maple syrup or honey, and vanilla extract. Mixing these wet ingredients first helps create a smooth base for the oats to soak up all the moisture evenly.

Step 3: Add the Dry Ingredients and Strawberries

Into your wet mixture, add the oats, baking powder, salt, and only one cup of the chopped strawberries. I learned the hard way that adding all the strawberries at once can make the oatmeal too watery, so holding some out for the topping keeps the texture perfect.

Step 4: Bake Until Golden and Set

Pour the whole mixture into your prepared dish, smoothing out the top gently. Pop it in the oven and bake for 40-45 minutes, until the top turns just golden and the oats have set but still feel soft. A toothpick in the center should come out mostly clean with just a few moist crumbs.

Step 5: Serve Warm with Cream and Extra Strawberries

Scoop the baked oatmeal into bowls and dress with the remaining fresh strawberries, a drizzle of cream, and an extra splash of maple syrup or honey if you like it sweeter. This finishing touch makes it feel extra special and creamy—my favorite part every time!

How to Serve Strawberries and Cream Baked Oatmeal Recipe

Garnishes

I usually top mine with extra fresh strawberries and a generous drizzle of cream or coconut cream, which adds that perfect silky mouthfeel. Sometimes, I’ll sprinkle a bit of toasted coconut or chopped nuts on top for some crunch, which makes every bite more interesting.

Side Dishes

This baked oatmeal pairs wonderfully with a side of crispy bacon or turkey sausage for a savory balance. I’ve also enjoyed it alongside a simple green smoothie or fresh fruit salad, which keeps the meal light and refreshing.

Creative Ways to Present

For a special brunch, I like to bake individual portions in ramekins and serve them directly, garnished with a sprig of mint and a dusting of powdered sugar. It creates a lovely, elegant presentation that’s still super cozy and approachable.

Make Ahead and Storage

Storing Leftovers

I store any leftover baked oatmeal in an airtight container in the fridge, and it keeps well for 3-4 days. When I reheat it, I usually zap a portion in the microwave for about 90 seconds or warm it in a small oven-safe dish at 350°F until piping hot.

Freezing

If I’m making a big batch, I sometimes freeze individual servings after the oatmeal cools completely. I wrap them tightly in plastic wrap and foil, removing as much air as possible. They keep nicely up to 3 months and thaw quickly in the fridge or gently in the microwave.

Reheating

Reheating works best in the oven set to 350°F — cover with foil to prevent drying out and heat for 15-20 minutes. For speed, the microwave’s fine but I add a splash of milk before reheating to keep it moist and creamy.

FAQs

Final Thoughts

This Strawberries and Cream Baked Oatmeal Recipe has become one of my favorite comfort breakfasts—it feels indulgent without being over-the-top and is so easy to make ahead. I love sharing it with friends and family because it’s an honest-to-goodness crowd-pleaser that feels like a treat but uses simple ingredients you probably already have. Give it a try next weekend—I promise it’ll make your mornings sweeter and your kitchen smell heavenly.

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