This is like eating strawberry shortcake for breakfast!!
You can eat it plain or topped with ice cream or my Low Calorie Homemade Whipped Cream.
Also, it will make your house smell amazing while it’s baking!
I’m not sure how it’s been over two years since I last posted a baked oatmeal for one recipe.
The last one was back in 2012: Single Serving Reeses Chocolate Peanut Butter Cup Baked Oatmeal (which is a huge reader favorite).
You can prepare this baked oatmeal recipe the night before if you’re short on time in the mornings, or you can make a bunch at once and freeze them for a later date. But, pretty much, you will want to eat this as soon as it comes out of the oven.
(See the bite taken out in the photos… I couldn’t resist!)
Strawberry Shortcake Baked Oatmeal
(Makes a single serving! If you’re feeding a family, try my larger-serving baked oatmeal recipe instead.)
- 1/3 cup mashed strawberries (measured after mashing) (80g)
- 2 tbsp milk of choice (30g)
- 1/4 tsp pure vanilla extract
- 1 tbsp oil OR more milk of choice OR nut butter of choice (15g)
- 1/2 cup rolled oats, gf if desired (50g)
- 1/8 tsp salt
- sweetener, such as 1 tbsp maple syrup or pinch stevia
- optional: cinnamon, shredded coconut, chocolate chips, etc.
Grease a 1-cup ramekin or oven-safe dish (or two half-cup ramekins) and set aside. Stir together the liquid ingredients, then add all remaining ingredients and stir again. Pour into the prepared dish, then place in a cold oven. Immediately turn the heat to 380 F. Bake 28 minutes or until firm. (You can broil for the last minute if desired.) Eat from the bowl, or go around the sides with a knife and pop out the baked oatmeal cake! Top with either Homemade Reddi-wip (linked under the second photo in this post) or whipped topping or coconut butter or ice cream of choice.
—> View Strawberry Oatmeal Nutrition Facts <—
Link of the Day: Almond Butter Cookies – NO flour and NO oil!
Have you tried any of the single-serving baked oatmeal flavors yet? Do you have a favorite flavor? Or any particular flavor you’d love to see in the future?
What an amazing recipe! I love it!
Being a commuter, your banana bread oatmeal has saved me on tens of thousands of college breakfasts AND night class dinners! With a huge slab of raw almond butter, I am one happy camper (err….student). I love the straight-up banana so much that I’ve never even thought of straying to try a different flavor!
Strawberries are SO DAMN expensive here in Wisconsin….but this looks amazing and I hate the color pink!
Hi Katie,
What temp should I use for a toaster oven Hate to use all that electricity with the big oven.
Thanks,
Linda
It will depend on your model. You will have to experiment, but it can be done!
YESSSS! I love your baked oatmeal recipes so much! I tried cutting strawberries up and adding them to the cookie dough baked oatmeal recipe…it was delicious! I’ve also tried cocoa powder in the cookie dough recipe and it tasted like a brownie!
I’d love to see a cake batter flavor
Hi, I love Katie’s baked oatmeal recipes, but since her site isn’t only dedicated to breakfast, I suggest you should check out this site (aside from Katie’s of course) for oatmeal recipes. She has a “birthday cake” inspired recipe.
http://oatgasm.blogspot.com/2013/02/celebrationbirthday-cake-batter-baked.html
Aside from this, check out The Oatmeal Artist, http://www.theoatmealartist.com/p/recipe-list.html
These sites will blow. your. mind.
Enjoy!
WHY did you not post this BEFORE I made a mega batch of normal baked oatmeal squares that will last me days???? WHY????
Has anyone tried using steel cut oats in the place of regular rolled oats?
Amazing! I made it this morning for my kids and I. All of them loved it. I quadrupled the recipe using half oil and half almond butter (I didn’t want the almond butter to overwhelm the strawberry tastes but I liked the adde protein). I used an immersion blender on the strawberries for quick mashing. It fit in an 8×8. Thanks Katie! I never thought to do baked oatmeal with strawberries. We have done pumpkin though and that is delicious as well.
This looks and sounds soooo good! And I bet you can make a porridge version of it too, mmmmm! I mean….if you’re as impatient as I am in the mornings! Sometimes I have a little bit of time before the hanger kicks in though 😛 x
I can’t wait to try this! I love anything that involves oatmeal. I’ve been doing a lot of overnight oats recipes lately, but I’m going to try some baked oatmeal recipes. I love how this is a single serving recipe because all the ones I’ve seen are usually big batches that serve 6 people. Thanks Katie!!
Yum! Thanks for sharing a new baked oatmeal recipe. Those are some of my favorite recipes from your site. (Boatmeal and single serving cookies are the things I make most often.)
I think my favorite is just the basic recipe with applesauce and spices, though I’m quite fond of the one with peanut butter and chocolate chips too.
This looks delicious, thank you!
I know my daughter will eat this because it is PINK! 😉
I tripled this recipe and baked it in a bread loaf pan to cut into oatmeal bars. Thank you Katie! Can’t wait for your book so I won’t have to keep writing your recipes on post its everywhere.
I never really cared for oatmeal growing up! Now that I have kids and they love it I make it often, at least 2-3 times a week. I’ve come up with so many recipes that I decided to dedicate an entire section on my Blog to oatmeal recipes 😉
http://www.bitesforbabies.com/recipe-categories/ode-to-oatmeal/
I absolutely loved your pumpkin baked oatmeal (it’s the recipe that brought me to your site!) and I have done half a dozen variations on it over the past year! I have never thought to purée the strawberries first though – sounds divine!
I have been loving baked oatmeal and recently adapted a recipe from Skinnytaste to meet all my dietary restrictions. http://www.embracegfree.com/2014/07/07/fourth-of-july-oatmeal/. I was so excited to see your recipe because love strawberries and don’t have to make any modifications to this recipe to meet my needs. Thanks for sharing a delicious looking recipe again. I have had so many recent successes with your recipes.