Strawberries and Cream Baked Oatmeal
Servings: 6
Calories: 345kcal
Sliced strawberries layered and swirled cream cheese inside of an oatmeal and egg bake. This is a great meal for those weeks you prefer something sweet to have in the morning.
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Ingredients
- 3 cups (240 g) old fashioned oats
- 2 scoops (60 g) vanilla protein powder
- 1 tsp (4 g) baking powder
- 4 cups (450 g) strawberries frozen is fine
- 2 tsp (8 g) sugar or sub 1/2 sugar alternative
- 2 tbsp (42 g) maple syrup
- 1 tbsp (14 g) butter
- 10 tbsp (150 g) liquid egg whites or 2 eggs
- 2 cups (480 g) skim milk
- 4 oz (113 g) plain cream cheese i used whipped, regular is fine you'll just need to melt it down
- 2 tbsp (20 g) sugar
Instructions
For the Baked Oatmeal
- Preheat your oven to 375°F.
- If your strawberries are whole, cut them into thin slices. If you would like a sweeter end product, sprinkle 2 tsp sugar or 1 tsp splenda the top of the strawberries and allow them to macerate.
- In a large bowl, mix together the oats, protein powder, and baking powder.
- Add in the egg whites, milk, syrup, 1 tbsp of melted butter, and most of the strawberries. Reserve a few to put on top.
- Spray a 13"x9" pan with oil and add the oat mixture.
- Mix together the cream cheese and sugar. You can microwave it for a bit to help it soften. Put a few spoonfuls of the cream cheese around your pan and swirl it around as best as you can.
- Bake for 35-40 minutes.
Plating
- This recipe makes 6 servings. Cut the oatmeal into 6 equal pieces.
Nutrition
Calories: 345kcal | Carbohydrates: 47g | Protein: 19g | Fat: 9g
NUTRITION INFO
The information in the following table are estimates for the total nutrition of the recipe, as written. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Servings
Carbs
284g
Protein
115.8g
Fat
55.8g
Calories
2101.4 cals
This Post Has 41 Comments
So easy and yummy – I almost prefer it the next day. Can’t tell if it tastes better as leftovers!?
glad you enjoy 😎
Question: all the Oatmeal bake recipes ask for 3 cups or 240g of oats, but 3 cups would be around 375g of oats according to Google. Which one is the correct amount? (I’m in Europe, so using metric).
3 cups of dry oats is 240g. I’m not sure where google gets that number.
Great recipe and I’m looking forward to adding this to my rotation of breakfast choices.
Since I saw this comment before making the recipe, I checked, and 3 cups was 340g.
Measurements vary depending on the goods. 3 cups of flour =\= 3 cups of oats. So google may be using a different metric
This is going to be a regular in the breakfast rotation. Easy. Tastes good. What’s not to like?
Glad you enjoyed it 😎
Which vanilla protein powder do you use ? Is it vegan friendly ? Thank you .
I use optimum nutrition. I have never tried vegan protein but it should be fine
Joined a few weeks ago and love the site and your recipes. Great work! Baked this with whey a few times but want to try with casein to make it an optimum nighttime snack. Bad idea or likely fine?
I think that should be alright
Love it!
Thank you 🙌
I made this today and it was very delicious! Thank you!!!
glad you enjoyed it 😎
So how long does this last in the fridge and frozen?
I don’t keep any meals longer than 5 days in the fridge and I personally don’t freeze any of my meal preps.
Can you prep this the night before? Can’t wait to try this!
Yes, this is made as a meal prep recipe 👍
Question: how do I save it? like I wanna eat a piece everyday. Does it keep at room temp for 6 days or do I put it in the fridge?
Yes, in the fridge
Should I use whey, casein, or whey/casein blend protein powder? Or does it not matter? Thanks!
I use whey but it probably doesn’t matter
Would this work with a milk alternative like almond milk?
yes
Can you use a sugar substitute instead of sugar?
certainly
What’s the conversion ratio?
Probably 2:1 real sugar to substitute but it will depend on what alternative you use
I have the stevia that I believe is a 1:1 replacement for sugar in baking. Also can you add some to the oatmeal mix to sweeten it? If so how much would you think?
If you used frozen whole strawberries like me, and hoped to blend it down for this recipe, I would NOT do this. It pretty much added too much water and made it a bit too dense and wet to truly harden without burning the top. If I could have done it again I would have used fresh strawberries and actual icing as the calories aren’t much different. Has anyone else had any luck using frozen at all instead of fresh?
hmm…. i actually use frozen most of the times I make this recipe. I microwave them slightly so they are cuttable and then slice them up
I used both fresh strawberries and blueberries (didn’t have enough strawberries in hand), unsweetened vanilla almond milk, unsweetened vanilla bean cashew yogurt in place of cream cheese, gluten free oats, monk fruit sweetener, and KOS vanilla protein. Not bougie, just can’t have dairy, sugar, or gluten. Was delish, will make this a staple ! Thank you for sharing!!!
glad you enjoyed 😎
Just made this and it was great. Going to throw the leftovers in the fridge for the rest of the week. Thanks for the recipe!
How do you heat up leftovers? Individual servings in the microwave, or do you just eat it cold?
Also I weighed 3 cups of Bob’s Red Mill old fashioned rolled outs and it was exactly 340 grams on the dot, not 240 as stated in the recipe (saw a few other comments about this).
i reheat in the microwave
Hi Josh,
I would like to ask you a question about smaller portions,since you often make videos about week prep (which is nice) ,but for “experimental” reasons and probe,I would rather try smaller meals for the first attempt. That is somewhat better from the overall cost and all demanded groceries…:)
I like your videos very much,regarding this kind of meal,I will make it with blueberries or strawberries most likely – for the first time, at least…
You’ve been using a 13′ inch pan,but for 6 – portion meal.
If I want to make a portion for one or 2-3 portions meal,that would require smaller pan,right? Well,most of us dont have an oven safe dish small enough for those six portion,not to mention an entire line of pan sizes…:)
What would be an adequate solution for that – same size pan or smaller one ?
If its a smaller one,I would have to buy it,of course…:)
You could make a smaller pan inside of the bigger pan by creating a divider with foil
Would honey be fine instead of maple syrup if not what could i substitute it with?
Yes