Strawberry Baked Oats with Chocolate Swirl
Strawberry baked oats come out soft and cake-like, with a rich cocoa swirl in the center. Strawberry protein powder gives them a light fruity taste, and blended oats with almond milk make each slice tender and filling. Each serving has 19.4 grams of protein, so they’re a simple, high-protein breakfast you can make ahead for busy mornings.
Nutrition
- Calories 301kcal 150kcal
- Fat 5.9g 2.9g
- Carbs 38.7g 19.2g
- Protein 19.4g 9.7g
- Fibre 6.2g 3.1g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
Why I Like this Recipe
I like these strawberry baked oats because they’re soft and cake-like, with a light fruity flavour from the protein powder. The chocolate swirl adds a bit of richness but doesn’t take over. They’re easy to mix, slice cleanly once cooled, and store well in the fridge, so they’re great for breakfast or a sweet snack during the week.
Tips and Variations
- Use coconut milk instead of almond milk for a slightly richer, creamier bake.
- Fold chopped fresh strawberries through the mixture for more fruit and a softer texture.
- Serve with Greek-style yoghurt for a more substantial breakfast.
- Add fresh berries just before serving for extra freshness.
- Increase the cinnamon slightly for a warmer flavour.
- Use certified gluten-free oats and check the protein powder label if needed.
Meal Storage
Let the baked oats cool completely before storing them. Put the slices in an airtight container and keep them in the fridge for up to 4 days. You can eat them cold, or warm a slice in the microwave until it’s heated through. If you like a softer texture, add a splash of milk before reheating.
Freezer tips
Store them in a freezer-safe container for up to 2 months. Freezing in portions makes it easy to grab just what you need, which is handy for quick breakfasts or snacks during busy weeks.
For the best texture, thaw a slice overnight in the fridge. After it’s defrosted, warm it gently in the microwave or oven.
Frequently Asked Questions
Yes. Replace the protein powder with additional finely blended oats. The strawberry flavour will be milder, so you may also want to add chopped strawberries or a little extra sweetener.
Yes, oat milk can be used instead of almond milk in the same amount. It may give the baked oats a slightly creamier texture and a sweeter flavour.
The top should look set and the centre should no longer be liquid. Insert a skewer into the middle. It should come out mostly clean, although a few moist crumbs are fine.
They can be. Use certified gluten-free oats and check that the protein powder, cocoa powder and any other packaged ingredients are also labelled gluten-free.
Yes, they can be served warm or cold. Once chilled, the texture becomes firmer and the baked oats are easier to cut into neat portions.
They may have been baked for too long, or the protein powder may have absorbed more liquid than expected. Reduce the baking time slightly next time or add a small splash of milk if the batter looks too thick.
Closing Note
These strawberry baked oats are soft, fruity, and have a hint of chocolate, making them a simple high-protein breakfast you can keep in the fridge for busy mornings. Enjoy a slice warm from the oven, or chill it for a firmer, cake-like texture. If you want another make-ahead breakfast with fruit and cocoa, try these chocolate protein baked oats with blueberries.
- 💪 High Protein
- 🧊 Freezer Friendly
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