Strawberry Shortcake Baked Oats
Inspired by classic strawberry shortcake, these soft and fluffy baked oats are filled with juicy strawberries and vanilla flavour. With plenty of plant-based protein and fibre, they're a nourishing option that's equally delicious for breakfast or dessert.
Servings 3
Ingredients
- 1 cup oats
- 3/4 cup unsweetened soy milk
- 1/3 cup unsweetened applesauce
- 2 tbsps maple syrup
- 1/4 cup hemp seeds
- 1 tsp ground flaxseed
- 1/2 tsp baking powder
- 1 tsp vanilla extract optional
- 3/4 cup strawberries chopped
Instructions
- Preheat the oven to 350°F (175°C). Line three ramekins with parchment paper or lightly grease them.
- Add the oats, soy milk, applesauce, maple syrup, hemp seeds, flaxseed, baking powder, and vanilla (if using) to a blender. Blend on high for about 1 minute, until very smooth.
- Stir in the chopped strawberries.
- Divide the mixture evenly among the prepared ramekins.
- Bake for 25–27 minutes, or until the centers are set and a toothpick inserted into the middle comes out clean.
- Let cool slightly before serving. Enjoy!
Notes
Sweetness
For a sweeter shortcake flavour, increase the maple syrup to 3 tablespoons.
Frozen strawberries
Frozen strawberries can be used. Thaw and drain excess liquid before adding to the batter.
Texture
Blending the oats creates a soft, cake-like texture. For more texture, reserve ¼ cup of the oats and stir them in after blending.
Variations
Blueberries, raspberries, or peaches can be substituted for the strawberries.
Serving suggestions
Top with additional fresh strawberries, dairy-free yogurt, coconut whipped cream, or a drizzle of almond butter.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or enjoy cold.
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