Strawberry Shortcake Baked Oats
These Baked Oats are a Hearty and Healthy Gluten Free Breakfast disguised as dessert. Try them for yourself (and your friends and family) because they do not disappoint.
GLUTEN FREE BREAKFAST RECIPES
Lauren Vasnelis
6/26/2026
Strawberry Shortcake Baked Oats
If you love strawberry shortcake but want a wholesome breakfast inspired by the classic dessert, these Strawberry Shortcake Baked Oats are the perfect solution. Soft, hearty baked oats are topped with a homemade strawberry compote and a dollop of creamy soy yogurt for a breakfast that feels like dessert. Made with just a handful of simple ingredients, this gluten-free, dairy-free breakfast is easy enough for busy mornings and special enough for brunch.
Ingredient Breakdown
Rolled Oats
Certified gluten-free rolled oats create the hearty, chewy base of this recipe. They make these baked oats filling enough for breakfast or a snack.
Strawberries
Fresh strawberries are cooked into a simple homemade compote that brings bright, sweet flavor to every bite.
Maple Syrup
Maple syrup naturally sweetens both the oat base and the strawberry compote while adding a rich depth of flavor.
Peanut Butter
Peanut butter adds creaminess, healthy fats, and protein while helping keep the baked oats moist.
Chia Seeds
Chia seeds help bind the oat mixture together while adding fiber and a nutritional boost.
Almond Milk
Unsweetened almond milk keeps the baked oats soft and tender while making the recipe dairy-free.
Soy Yogurt (Optional)
A spoonful of soy yogurt adds a creamy finish that pairs perfectly with the warm strawberry compote.
Ingredients
Strawberry Compote
16 ounces strawberries, sliced
½ cup maple syrup
Optional: splash of lemon juice (or water)
Oat Base
3 cups rolled oats
2 tablespoons chia seeds
1 tablespoon baking powder
2 cups unsweetened almond milk
½ cup peanut butter
½ cup maple syrup
Splash of vanilla
pinch salt
Optional Toppings
Soy yogurt
Additional fresh strawberries
Instructions
Make the Strawberry Compote
Add the sliced strawberries, ½ cup maple syrup, and the optional splash of lemon juice (or water) to a saucepan.
Simmer over medium-low heat for about 25 minutes, stirring occasionally, until the strawberries have softened and the mixture has thickened into a compote.
Make the Baked Oats
Preheat your oven to 350°F and line an 8×8-inch baking dish with parchment paper.
In a large mixing bowl, combine the rolled oats, chia seeds, baking powder, and the optional pinch of salt. Stir to combine.
Add the almond milk and vanilla. Stir well until the chia seeds are evenly distributed (otherwise they will clump).
Stir in the peanut butter and ½ cup maple syrup until everything is fully combined.
Pour the mixture into the prepared baking dish and spread into an even layer.
Bake for 30 to 35 minutes, or until the oats are set and lightly golden around the edges.
Remove from the oven and allow the baked oats to cool for about 25 minutes before slicing.
Top each slice with the strawberry compote and an optional dollop of soy yogurt.
Serve and enjoy!
Notes
Soy yogurt (or any vanilla yogurt) makes a delicious dairy-free topping, but the baked oats are also wonderful on their own.
If you don't have lemon juice, a splash of water works perfectly in the compote.
These baked oats are excellent for meal prep and can be refrigerated for up to 4 days.
Microwave individual portions for 20 to 30 seconds before serving, then top with extra strawberry compote if desired.
Add chopped nuts or seeds for extra crunch and protein.