You know I love overnight baked oatmeal. Like, I am borderline obsessed. In the past, I shared this overnight baked banana bread oatmeal as well as this overnight baked blueberry muffin oatmeal. Maybe this is wishful thinking, but with spring hopefully on its way soon, I’ve been thinking of more spring-friendly recipe ideas—and that was the inspiration behind this strawberry shortcake overnight baked oatmeal recipe.
The base is a light and delicious baked oatmeal dotted with plenty of strawberries, and then the whole dish gets topped with a crumbled shortbread that crisps up nicely as you bake it. Yum!
You make the oatmeal the night before, cover, and keep in the refrigerator. The next morning you top the dish with the shortbread crumbs, bake, and breakfast is served! I also love the look of this strawberry shortcake overnight baked oatmeal—for a casserole-type dish she’s actually quite cute, no?
You can serve this all on its own or alongside some scrambled eggs and/or bacon. Just rewarm any leftovers and I think this makes a pretty tasty lunch too. And if you love oatmeal, be sure to check out my favorite oatmeal cookies! Enjoy! xo. Emma
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- 1 ¾ cups old fashioned oats
- ⅓ cup white sugar (granulated)
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1 ½ cups milk
- 1 egg
- ½ teaspoon vanilla extract
- 2 tablespoons melted butter (cooled)
- 8 ounces strawberries
- 2-3 shortcake shells
- In a large bowl, stir together the oats, sugar, baking powder, and salt.
- In a smaller bowl, stir together the milk, egg, melted and cooled butter, and vanilla extract.
- Combine the wet ingredient with the dry in the large bowl. Stir to combine. Then, stir in the chopped strawberries.
- Add this mixture to a pie pan, cover, and store overnight in the refrigerator.
- Top the oatmeal with the cubed shortbread topping, then bake at 350°F for 30-35 minutes.