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Strawberry Shortcake Baked Oatmeal

Creamy baked oatmeal sweetened with strawberry jam, fresh strawberries, and topped with a walnut streusel.

Course Breakfast
Keyword strawberry shortcake baked oatmeal, vegan breakfast recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 9 servings
Author Taavi Moore

Ingredients

  • 1 medium ripe banana
  • 2 cups unsweetened, plain non-dairy milk
  • 1 tsp vanilla extract
  • 2 ½ cups (216g) old-fashioned rolled oats
  • ½ tsp baking powder
  • ¼ tsp salt
  • ⅓ cup (80g) low-sugar strawberry jam
  • ½ cup sliced fresh strawberries

Walnut Streusel

  • ½ cup (55g) walnuts
  • ¼ cup (23g) all-purpose flour
  • 1 tbsp brown sugar
  • 1 tbsp all-purpose flour
  • ½ tsp ground cinnamon
  • ¼ cup melted coconut oil

Instructions

  1. Preheat oven to 350℉. Grease an 8×8 baking dish.

  2. In a large mixing bowl, mash banana until smooth (a few lumps remaining is ok). Whisk in non-dairy milk and vanilla. Add oats, baking powder, and salt. Use a wooden spoon or spatula to combine until incorporated. Pour mixture into the prepared baking dish and spread to evenly distribute. Swirl in strawberry jam. 

  3. To prepare the streusel, add walnuts and oats to a high-speed blender or food processor. Blitz until a coarse meal is achieved. Add to a bowl along with the rest of the streusel ingredients. Stir until combined. Mixture should resemble wet sand. Sprinkle streusel over the oatmeal. Top with fresh strawberries. 

  4. Bake for 28-30 minutes until top is golden brown and oatmeal is firm and no longer jiggles. Let cool for 5 minutes before cutting into nine even portions.

  5. Serve baked oatmeal topped with more fresh strawberries and dollop of yogurt.