Strawberries and Cream Baked Oats
Think you’re eating cake for breakfast? You kinda are—but it’s secretly good for you. These strawberries and cream baked oats are soft, sweet, and bursting with berry flavor, layered with a fluffy strawberry yogurt cream, whipped topping, and crushed vanilla wafers for the ultimate breakfast-meets-dessert moment.
Servings: 3
Calories: 438.2kcal
Ingredients
Wet:
- 112 g Ripe Banana (mashed)
- 50 g Large Brown Egg (Vital Farms)
- 75 g 0% Fat Plain Greek Yogurt (Fage)
- 160 ml Nonfat Milk (Whole Foods)
Dry:
- 60 g Old Fashioned Oats (Trader Joe’s)
- 60 g Oat Flour (H-E-B)
- 31 g Vanilla Protein Powder (Quest)
- 1 tsp Baking Powder
- Pinch of Salt
- 90 g Strawberries (cubed (Driscoll))
Strawberry Yogurt Cream:
- 40 g Strawberries (cubed (Driscoll))
- 3 g Tapioca Flour (Bob’s Red Mill)
- 226 g 0% Fat Plain Greek Yogurt (Fage)
- 15 g Vanilla Protein Powder (Quest)
Topping:
- 45 g Reduced Fat Whipped Topping (Cool Whip)
- 30 g Vanilla Wafers (crushed)
Instructions
- Preheat oven to 350°.
Wet:
- Grab your baking dish (I used an 8x6x2 inch / 6 cup dish) and add in your banana. Use a fork to mash it down well.112 g (1 large) Ripe Banana
- Add in the remaining wet ingredients and mix together until smooth. It’s okay if there are some lumps from the banana.50 g (1 whole) Large Brown Egg, 75 g (0.33 cups) 0% Fat Plain Greek Yogurt, 160 ml (0.66 cups) Nonfat Milk
Dry:
- Add in the dry ingredients, not including the strawberries, directing on top and mix well until all incorporated. Ensure no dry bits are left on the sides.60 g (0.75 cups) Old Fashioned Oats, 60 g (0.5 cups) Oat Flour, 31 g (1 scoop) Vanilla Protein Powder, 1 tsp Baking Powder, Pinch of Salt
- Then add in the strawberry chunks and mix again. Even it all out in the dish.90 g (0.66 cups) Strawberries
- Bake at 350° for 20-25 minutes (oven temperatures may vary so keep an eye on it). Check with a toothpick to ensure it is not sticky.
- Carefully remove and let it cool while you prep the rest.
Strawberry Yogurt Cream:
- In a small bowl, add in your cubed strawberries and tapioca flour with about a tbsp of water. Mix together and then microwave for about a minute.40 g (0.25 cups) Strawberries, 3 g (1 tsp) Tapioca Flour
- Add more water as needed but mash it down with a fork until you have a jelly like consistency.
- In another bowl, mix together your yogurt and protein powder until smooth. Add in the strawberry jelly and mix together until you have a pretty pink fluffy cream.226 g (1 cup) 0% Fat Plain Greek Yogurt, 15 g (0.5 scoop) Vanilla Protein Powder
- Once the oats have cooled, spread it over into an even thick layer using a spoon or an offset icing spatula. Toppings:
Toppings:
- Add dollops of your whipped cream and spread it around evenly as well.45 g (10 tbsp) Reduced Fat Whipped Topping
- Lastly, sprinkle the entire top with a thick and crunchy layer of crushed vanilla wafer.30 g (7 cookies) Vanilla Wafers
- Cut into 6 squares and enjoy throughout the week! (2 squares is one serving).
Nutrition Information
Strawberries and Cream Baked Oats
Serving Size
1 Serving
Amount per Serving
Calories
438.2
% Daily Value*
Fat
7.8
g
12
%
Saturated Fat
2.9
g
18
%
Polyunsaturated Fat
0.9
g
Monounsaturated Fat
1.2
g
Cholesterol
74.9
mg
25
%
Sodium
188.3
mg
8
%
Potassium
610
mg
17
%
Carbohydrates
59.3
g
20
%
Fiber
5.7
g
24
%
Sugar
18.5
g
21
%
Protein
32.4
g
65
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.