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.
Course Breakfast, Dessert
Total Time 35 minutesminutes
Servings 3
Ingredients
1cupoats
3/4cupunsweetened soy milk
1/3cupunsweetened applesauce
2tbspsmaple syrup
1/4cuphemp seeds
1tspground flaxseed
1/2tspbaking powder
1tspvanilla extractoptional
3/4cupstrawberrieschopped
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
SweetnessFor a sweeter shortcake flavour, increase the maple syrup to 3 tablespoons.Frozen strawberriesFrozen strawberries can be used. Thaw and drain excess liquid before adding to the batter.TextureBlending the oats creates a soft, cake-like texture. For more texture, reserve ¼ cup of the oats and stir them in after blending.VariationsBlueberries, raspberries, or peaches can be substituted for the strawberries.Serving suggestionsTop with additional fresh strawberries, dairy-free yogurt, coconut whipped cream, or a drizzle of almond butter.StorageStore leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or enjoy cold.