Strawberry Shortcake Baked Oatmeal

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. As in, ‘I want to eat something incredible but also wear pajamas all day’ same. Guess what? I found your new breakfast (or snack, or dessert, who’s judging?). We’re talking Strawberry Shortcake Baked Oatmeal, and it’s about to become your new kitchen MVP.

Why This Recipe is Awesome

Okay, first off, it’s baked oatmeal. That alone makes it feel gourmet without any actual gourmet effort. Second, it tastes like strawberry shortcake. For breakfast. Need I say more? It’s also *ridiculously* easy to make. Like, ‘my cat could probably supervise this’ easy. Seriously, if I can pull this off without setting off the smoke alarm, you’re golden. Plus, it makes your whole house smell divine. Better than any expensive candle, IMO. And get this: it’s totally a viable meal prep option!

Ingredients You’ll Need

• Old-fashioned rolled oats: Not instant! We’re aiming for glorious texture, not sad, quick-cooking mush.
• Baking powder: Our little lift hero, helping everything puff up just right.
• Salt: Just a pinch, to make all those sweet flavors sing.
• Ground cinnamon: Optional, but adds a cozy, warm hug. Do it.
• Milk: Any kind! Dairy, almond, oat – your choice, your adventure.
• Maple syrup (or honey): For that sweet, sweet goodness. Adjust to your sweet tooth, you rebel.
• Egg: Binds it all together like magic. One happy family of ingredients!
• Vanilla extract: Don’t skip this. It’s the secret sauce for “fancy” flavor.
• Butter (melted): Or coconut oil for a dairy-free twist. Makes it rich and happy.
• Fresh strawberries: Chopped. The undisputed star of the show! Don’t be shy.
• For serving (optional but highly recommended): Extra sliced strawberries, a dollop of whipped cream (because, shortcake!), or a drizzle of extra maple syrup. Live a little!

Step-by-Step Instructions

1. **Preheat your oven** to 375°F (190°C) and grab an 8×8 inch baking dish. Lightly grease it so nothing sticks. We hate sticky situations.
2. In a big bowl, **mix your dry ingredients**: oats, baking powder, salt, and cinnamon (if you’re using it). Give it a good whisk to evenly distribute.
3. In a separate, smaller bowl, **whisk together your wet ingredients**: milk, maple syrup, egg, vanilla extract, and melted butter. Make sure it’s all happy and combined.
4. **Pour the wet mix into the dry mix.** Stir just until everything is combined. Don’t overmix, we’re not making concrete here!
5. **Gently fold in most of your chopped strawberries.** Save a few for sprinkling on top later – for aesthetics, you know? Presentation matters!
6. **Pour the mixture into your greased baking dish.** Spread it out evenly with a spatula. Sprinkle those reserved strawberries on top like festive confetti.
7. **Bake for 25-30 minutes**, or until the top is golden brown and the oatmeal is set. A toothpick inserted in the center should come out mostly clean.
8. **Let it cool for a few minutes** before serving. This step is important, trust me. It helps it set properly and makes for cleaner scoops. Serve warm with all those glorious toppings.

Common Mistakes to Avoid

• **Using instant oats:** No, just no. Instant oats turn into sad, mushy goo. We want texture, people! Always use old-fashioned rolled oats.
• **Forgetting to grease the dish:** Unless you *want* a scraping challenge and an unphotogenic mess, grease it. Non-stick spray is your BFF.
• **Overmixing:** This isn’t a muffin batter. Mix until just combined, otherwise, your oatmeal might get tough. Just enough to combine.
• **Not letting it cool:** Impatience is a virtue, but not here. Give it 5-10 minutes to set. It makes for much better scooping and less crumbly bits.
• **Skimping on the toppings:** This is “shortcake” baked oatmeal. The whipped cream (or whatever creamy delight you choose) is practically non-negotiable for the full experience. Don’t be a hero, embrace the joy!

Alternatives & Substitutions

• **Dairy-free?** Absolutely! Use any plant-based milk (almond, oat, soy) and swap butter for coconut oil or a plant-based butter alternative. Easy peasy.
• **No strawberries?** Psh, no problem! Blueberries, raspberries, or even chopped peaches would be divine. Fresh is best, but frozen (thawed and drained) works too.
• **Sweetener swap:** Agave nectar, brown sugar, or even stevia (adjusting for sweetness) can stand in for maple syrup. Just taste and adjust to your preference.
• **Nutty addition:** Feel free to toss in a handful of chopped walnuts or pecans for extra crunch and healthy fats. Why not jazz it up?

FAQ (Frequently Asked Questions)

• **Can I make this ahead of time?** You bet! Assemble everything the night before, cover, and refrigerate. Just add a few extra minutes to the baking time in the morning. Breakfast magic, pre-made!
• **Is it gluten-free?** If you use certified gluten-free rolled oats, then yes! Make sure your other ingredients are GF too, of course.
• **Can I use frozen strawberries?** Yep! Just thaw them first and drain any excess liquid. You don’t want a watery oatmeal situation.
• **What if I don’t have an 8×8 dish?** A 9×9 works, but it’ll be a bit thinner and might bake faster. Keep an eye on it! Or use a slightly smaller rectangular dish.
• **How long does it last?** Covered in the fridge, it’s good for 3-4 days. Reheat individual portions in the microwave or oven.
• **Whipped cream for breakfast? Really?** My friend, if you’re asking that, you’re missing the point. It’s “shortcake” baked oatmeal! Treat yo’ self, you deserve it!

Final Thoughts

See? I told you it was easy! Now you’ve got this glorious, warm, comforting breakfast that tastes like a dessert, all with minimal fuss. Go on, pat yourself on the back. You’ve earned it. Now go impress someone—or yourself—with your new culinary skills. Maybe even make enough for leftovers, you genius, you! Enjoy your little slice of breakfast heaven!