Strawberries and Cream Baked Oatmeal

Strawberries and Cream Baked Oatmeal

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.

PREP TIME

10 Minutes

COOK TIME

40 Minutes

Per Serving – Makes 6

345 Calories

46g C | 19g P | 9g F

THE RECIPE

Strawberries and Cream Baked Oatmeal

4.68 from 25 votes
Course: Breakfast
Cuisine: American, meal prep
Keyword: gluten free, under 500 calories
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
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

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This Post Has 41 Comments

  1. Julia Dostaler

    5 stars
    So easy and yummy – I almost prefer it the next day. Can’t tell if it tastes better as leftovers!?

  2. Ina

    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).

    1. Josh Cortis

      3 cups of dry oats is 240g. I’m not sure where google gets that number.

      1. Damien

        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.

      2. Antonio

        Measurements vary depending on the goods. 3 cups of flour =\= 3 cups of oats. So google may be using a different metric

  3. rugamutzgmail-com

    5 stars
    This is going to be a regular in the breakfast rotation. Easy. Tastes good. What’s not to like?

    1. Valeriya Pinkhasova

      Which vanilla protein powder do you use ? Is it vegan friendly ? Thank you .

      1. Josh Cortis

        I use optimum nutrition. I have never tried vegan protein but it should be fine

        1. Sanjay Jeram

          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?

          1. Josh Cortis

            I think that should be alright

  4. Jamie Herage

    5 stars
    Love it!

  5. Mikki M

    5 stars
    I made this today and it was very delicious! Thank you!!!

  6. Vanessa Lopez

    So how long does this last in the fridge and frozen?

    1. Josh Cortis

      I don’t keep any meals longer than 5 days in the fridge and I personally don’t freeze any of my meal preps.

  7. Rebecca Harry

    Can you prep this the night before? Can’t wait to try this!

  8. Jenat Wingett

    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?

  9. Alexis Tillett-Saks

    Should I use whey, casein, or whey/casein blend protein powder? Or does it not matter? Thanks!

  10. Ramanjit Sranna

    Would this work with a milk alternative like almond milk?

  11. Peter Jones

    Can you use a sugar substitute instead of sugar?

      1. Peter jones

        What’s the conversion ratio?

        1. Josh Cortis

          Probably 2:1 real sugar to substitute but it will depend on what alternative you use

          1. Peter Jones

            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?

  12. Daniel Thompson

    4 stars
    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?

    1. Josh Cortis

      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

  13. Erin

    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!!!

  14. Tomer

    4 stars
    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).

  15. FitWolf

    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…:)

    1. Josh Cortis

      You could make a smaller pan inside of the bigger pan by creating a divider with foil

  16. Yonis

    Would honey be fine instead of maple syrup if not what could i substitute it with?

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