Strawberry Shortcake Overnight Baked Oatmeal

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

5 from 3 votes

Strawberry Shortcake Overnight Baked Oatmeal

Baked strawberry oatmeal topped with crumbled shortbread

Course Breakfast
Cuisine American
Keyword baked oatmeal, overnight oatmeal
Cook Time 30 minutes
Servings 6 servings
Author Emma Chapman


  • 1 ¾ cups old fashioned oats
  • cup white sugar granulated
  • 1 teaspoon baking powder
  • teaspoon salt
  • 1 ½ cups milk
  • 1 egg
  • ½ teaspoon vanilla extract
  • 2 tablespoons melted butter cooled
  • 8 ounces strawberries
  • 2-3 shortcake shells


  1. In a large bowl, stir together the oats, sugar, baking powder, and salt.

  2. In a smaller bowl, stir together the milk, egg, melted and cooled butter, and vanilla extract.

  3. Combine the wet ingredient with the dry in the large bowl. Stir to combine. Then, stir in the chopped strawberries.

  4. Add this mixture to a pie pan, cover, and store overnight in the refrigerator.

  5. Top the oatmeal with the cubed shortbread topping, then bake at 350°F for 30-35 minutes.

Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.
  • 5 stars
    I made this today and loved it! I added some extra strawberries and made my own biscuits for the top since I had all the ingredients 🙂

  • Emma
    I was searching online for baked oatmeal YEARS ago and found your recipe on your “From Scratch” blog . I hand wrote that recipe down and it has been on rotation in my house ever since. I can’t wait to try this one as well!

    • Awe! That was probably my first one I ever put online… I’ve been an oatmeal lover a long time (sounds like we have that in common 🙂

  • A modified version of your apple baked oatmeal has been a weekend regular in our family for the last few years now! (Modifications include sugar reduced to 1 Tbs, vary the fruit and spices by whatever we’re in the mood for, and mix up and bake immediately, because I never remember to start it the night before :))

  • Here to say HEEEY! to podcast listeners and this looks delicious Emma! Thank you!

  • Smiling to myself about this post and the comments from other podcast listeners 😀 But for real, every time y’all post about baked oatmeal I’m like YESSSSSSSS. Thanks for the easy/healthy breakfast ideas.

  • 5 stars
    This looks SO good! Strawberries are best berry. (also, get that oatmeal $$)

  • Shoutout to Podcast listeners who are in the know on the oatmeal posts! Looks delicious. 🙂

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