• Skip to main content
  • Skip to primary sidebar
Delightful Adventures
menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Newsletter
  • E-Book
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Newsletter
    • E-Book
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Breakfast

    Vegan Strawberry Baked Oatmeal

    Published: Jul 23, 2021 · Modified: Jul 23, 2021 · By: Gwen Leron
    This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    SHARE THIS:

    Jump to Recipe Print Recipe
    Pinterest pin showing two images of strawberry baked oatmeal, this image is to be used to pin this recipe to Pinterest.

    This easy breakfast (or brunch!) strawberry baked oatmeal is filled with sweet berries and contains no eggs, no dairy, no oil, and no refined sugar. It’s a great make-ahead vegan breakfast to prepare on the weekend and warm up throughout the week.

    It's delicious, filling, and of course, vegan AND gluten-free (if you use gf oats). It can also be customized in a few different ways, or even made as strawberry baked oatmeal cups! All the details are below.

    A slice of freshly baked strawberry oatmeal casserole on a plate. Fresh strawberries are around the plate.

    I've shared a few other baked oatmeal recipes (banana baked oats, apple baked oats, pumpkin baked oats ) so it's clear that I (and you) love baked oats!

    This version, strawberry baked oatmeal, is a summer-themed version that uses sweet, fresh summer strawberries.

    Just like my other egg-free baked oatmeal recipes, this one is also vegan and gluten-free, it's quick and easy to make, and it can also be made ahead and then reheated, slice by slice (for one, or many!), on weekday mornings throughout the week.

    Table of Contents show
    1 Ingredients You'll Need
    2 Ingredient Notes
    3 Recipe Variations
    4 Preparing the Strawberries
    5 How to Make It
    6 Make It As Oatmeal Cups
    7 How to Store Leftovers
    8 How to Serve
    9 FAQ
    10 Strawberry Baked Oatmeal (Vegan)

    Ingredients You'll Need

    Just a handful of ingredients is all you need, and you probably have many of them on hand already.

    An overhead shot showing all the ingredients needed to make baked oatmeal with strawberries.

    Ingredient Notes

    Rolled Oats – Old-fashioned rolled oats are what you need for this recipe, no substitutions. Be sure to use certified gluten-free rolled oats if you need the recipe to be gluten-free.

    Quick-cooking / instant oats cannot be used (the finished oatmeal will be too mushy) and steel-cut oats cannot be used either (the oats will not cook through). (But if you have some steel-cut oats to use up, check out my banana steel cut oats, apple spice steel cut oats, and pumpkin steel cut oats recipes!)

    Dairy-Free Milk – Any type of unflavoured, unsweetened milk can be used.

    Flax Eggs – Since this is being made without eggs, the flax eggs act as the binder. If you can’t have flax, chia eggs will work as a substitute.

    Strawberries – I have only used fresh strawberries to make this recipe. Frozen strawberries tend to not have much sweetness, and with these oats not being very sweet, to begin with, fresh strawberries give it some needed natural sweetness. Frozen strawberries will also be mushier and will release more liquid into the recipe than fresh. Stick with fresh strawberries for the best taste and texture.

    Are you new to vegan gluten-free baking? If so, be sure to read all of my vegan gluten-free baking tips!

    Recipe Variations

    • If you like rhubarb, you can make it strawberry rhubarb baked oatmeal by using ¾ cup chopped strawberries and ¾ cup chopped rhubarb.
    • If you want to make it richer and a little sweeter, add ¼ - ⅓ cup of chocolate chips to the mixture along with the strawberries, or instead of mixing the chocolate into the mixture, just sprinkle a little on top before baking.
    • If you like the combination of strawberries with banana, make it strawberry banana baked oatmeal by replacing the applesauce with puréed bananas.
    • If you want to mix the berries, feel free to do that by replacing some of the strawberries with blueberries, raspberries, or the berries you prefer.
    • If you want a little contrast in the texture, make it strawberry almond baked oatmeal by folding in ¼ cup - ⅓ cup of sliced or slivered almonds.
    • If you want to make it in a muffin pan instead of a dish, I've included info on how to do that below and in the recipe instructions.

    Preparing the Strawberries

    For this recipe, I chop my strawberries into smaller bite-size pieces, like in the picture below. The berries can also be sliced or you can chop them into slightly larger pieces, it’s up to you.

    Freshly chopped strawberries on a cutting board.

    How to Make It

    (Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions at the end of this post.)

    This recipe is made without a blender, no special tools are required.

    Start by mixing the dry ingredients in one bowl and the wet ingredients in another bowl.

    Combine the two and then stir in the chopped strawberries.

    The mixture will be runny, that's okay, and the longer it sits, the more liquid will be absorbed into the oats. Don't let it sit too long, you want a lot of that absorption to happen while it bakes, not before.

    A collage of four images showing the sequence of steps needed to make baked oatmeal with strawberries.

    Pour the mixture into an 8-inch x 8-inch baking dish.

    The final step is to bake it. After it has baked, allow it to cool until it's warm before slicing, you don't want to slice it while it's still very hot since it needs a while to firm up. Be patient and let it rest a while before slicing.

    A collage of four images showing the sequence of steps needed to make dairy free baked strawberry oatmeal.

    Make It As Oatmeal Cups

    Rather than making it a vegan baked oatmeal casserole, you can make oatmeal cups by using a muffin pan instead.

    The baking times for both versions are different, I’ve included all the details in the recipe directions below.

    How to Store Leftovers

    If you aren’t going to serve it right away, make sure it’s fully cooled, slice, place the slices in an airtight container, and store in the refrigerator for up to 5 days. Warm the slices up when you’re ready to serve them.

    You can also freeze it for up to a month, just be sure to wrap each slice or cup individually and store them in an airtight container.

    When you’re ready to serve, thaw overnight in the refrigerator and warm up in the morning in the oven or microwave. You can skip warming it up and serve it cold, but I recommend warming it up.

    An overhead shot showing a slice of strawberry baked oatmeal on a plate, fresh strawberries are around the plate.

    How to Serve

    This recipe is not very sweet on its own, it does have a little natural sweetness from the berries and the maple syrup, but for me, I find that it's enough to eat it on its own without any topping.

    However, sometimes I like to add a little more sweetness. You can do the same by topping it with maple syrup or with my easy homemade strawberry sauce, like in the picture below.

    Your oatmeal will also be great with any of the following toppings:

    • fresh berries
    • blueberry compote
    • coconut whipped cream
    • vegan yogurt
    A close up shot showing a slice of egg free baked oatmeal topped with strawberry sauce.
    Topped with homemade strawberry sauce!

    FAQ

    Can Steel Cut Oats be Used Instead? How About Quick Oats?

    No, not for this recipe. Rolled oats will give you the best results. See the “Ingredient Notes” section above for more info.

    What's the Texture Like?

    The texture is not fluffy and light like cake or a muffin, it’s more dense and solid. Kind of like a bread pudding…but made with oats.

    Can the Mixture Be Made Ahead of Time and Baked Later?

    No. When left to sit, the oats will absorb all of the liquid, so if you want to save time, what you can do is mix the dry ingredients and set them aside in an airtight container and then mix the wet ingredients and place them in the refrigerator in another airtight container. When ready, mix the two together, add the strawberries, and bake as directed.

    Do You Need to Refrigerate Baked Oatmeal?

    Yes, to be safe, always refrigerate your leftover oatmeal after it has fully cooled. Store in an airtight container and refrigerate for up to 5 days.

    EMAIL SIGN UP FORM

    If You Make This Recipe...

    Let me know by leaving a comment and rating below! OR, you can snap a picture and share it on Instagram. Don't forget to tag me so I can see your remake!

    And If You Like This Recipe...

    ...you may also like my blueberry oats, flax oats or these other vegan gluten-free strawberry recipes:

    • Easy Strawberry Sauce
    • Strawberry Rhubarb Crisp
    • Strawberry Muffins
    • Lemon Strawberry Cheesecake Bites
    • Strawberry Chia Seed Jam
    Image shows an egg-free baked strawberry oatmeal slice on a white plate, a fork is also on the plate.
    Print Recipe
    5 from 1 vote

    Strawberry Baked Oatmeal (Vegan)

    Delicious and filling strawberry baked oatmeal that happens to be vegan and gluten-free (if you use gf oats!). This easy breakfast (or brunch!) is filled with sweet berries and contains no eggs, no dairy, no oil, and no refined sugar. It’s a great make-ahead vegan breakfast to prepare on the weekend and warm up during the week ahead. If you prefer to make this recipe as strawberry baked oatmeal cups, instructions are included in the post.
    Prep Time:15 minutes
    Cook Time:45 minutes
    Total Time:1 hour
    Author: Gwen Leron
    Course: Breakfast, Brunch
    Cuisine: Gluten-Free
    Diet: Vegan
    Servings: 9

    Suggested Equipment:

    • 8" x 8" Glass Baking Dish
    • Glass Mixing Bowls
    • Wooden Spoons

    Ingredients:

    • 2 tablespoons ground flax seeds
    • 6 tablespoons water
    • 3 cups (300g) rolled oats (gluten free oats, if needed)
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • 1 ½ teaspoons ground cinnamon
    • 1 cup (240ml) unsweetened non-dairy milk
    • ¾ cup (185g) unsweetened, plain applesauce
    • ¼ cup (60ml) pure maple syrup
    • 1 teaspoon vanilla extract
    • 1 ¼ cups (185g) chopped strawberries

    Instructions:

    • Pre-heat oven to 350° F (177° C).
    • Lightly grease the bottom and sides of 8-inch x 8-inch (2 quart) baking dish or line with parchment paper. If using a muffin pan, lightly grease each cup or for oil-free, use silicone muffin baking cups.
    • Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
    • In a large bowl, mix the oats, baking powder, salt, and cinnamon together.
    • In a medium bowl, mix the flax egg mixture, non-dairy milk, applesauce, maple syrup, and vanilla extract together.
    • Pour wet ingredients into dry ingredients and mix well to combine.
    • Stir in the strawberries.

    If Baking In an 8x8 Dish:

    • Pour mixture into the prepared baking dish and smooth out the top.
    • Bake for 40-45 minutes (until edges are slightly brown).
    • Allow the baked oatmeal to cool slightly, serve warm.

    If Baking In a Muffin Pan:

    • Divide mixture evenly into each muffin cup.
    • Bake for 25-30 minutes (until edges are slightly brown).
    • Allow the baked oatmeal to cool slightly, serve warm.

    Recipe Notes:

    • Please read all of the info above and below before making this recipe.
    • Weigh/measure your strawberries after they have been chopped.
    • Allow your oatmeal to cool slightly before slicing.
    • If you aren’t going to serve it right away, make sure it’s fully cooled and then slice it into squares, place the squares into an airtight container, and store them in the refrigerator for up to 5 days. Warm the slices up when you're ready to serve them.
    • You can also freeze it for up to a month, just be sure to wrap each slice or cup individually and store them in an airtight container. When you’re ready to serve, thaw overnight in the refrigerator and warm up in the morning in the oven or microwave. You can skip warming it up and serve it cold, but I recommend warming them up.
    • Nutrition info listed below is for 1 of 9 slices baked in an 8-inch x 8-inch dish, made using the recipe as written, and is only to be used as a rough guide. Click here for more info on how nutrition info on this website is determined.

    Nutrition Info:

    Serving: 1slice | Calories: 177kcal | Carbohydrates: 33g | Protein: 4.3g | Fat: 3.3g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 120mg | Potassium: 183mg | Fiber: 4.9g | Sugar: 8.9g | Vitamin A: 65IU | Vitamin C: 13.3mg | Calcium: 72mg | Iron: 1.4mg
    Did You Make This Recipe?If so, please share a picture with me on Instagram! Tag @delightfuladventures and hashtag #delightfuladventures. I can't wait to see!

    « Easy Strawberry Sauce
    Vegan Gluten-Free Blondies »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Image of person wearing a red shirt with a black apron over it.

    Hi, I'm Gwen! if you’re looking for easy-to-make, delicious vegan and gluten-free recipes you’ll want to make over and over again, you’ve landed in the right place!

    More about me →

    READER FAVOURITES

    • Vegan Gluten-Free Brownies
    • Vegan Gluten-Free Sugar Cookies
    • How to Make Aquafaba
    • Vegan Veggie Dip
    • Mini Gluten-Free Vegan Apple Muffins
    • Easy Vegan Gluten Free Pancakes

    SEASONAL FAVOURITES

    • Easy Strawberry Sauce
    • Vegan Lime Cheesecake
    • Vegan Strawberry Rhubarb Crisp
    • Vegan Lemon Buttercream Frosting
    • Vegan Lemon Cheesecake
    • Vegan Gluten-Free Strawberry Muffins

    Footer

    ↑ back to top

    CONTACT

    • ABOUT
    • CONTACT

    NEWSLETTER

    • SIGN UP FOR EMAILS AND UPDATES!

    INFO

    • ACCESSIBILITY
    • CCPA POLICY
    • DISCLOSURE & POLICIES
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY

    All images and content on this website are copyright protected.
    Do not republish any recipes or text. Copyright and image sharing info.

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2014–2022 Delightful Adventures