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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
Calories 226kcal
Author Emma Chapman

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 226kcal | Carbohydrates: 33g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 199mg | Potassium: 248mg | Fiber: 3g | Sugar: 16g | Vitamin A: 310IU | Vitamin C: 22mg | Calcium: 138mg | Iron: 1mg