If you’ve ever found yourself asking ChatGPT, “what’s a high protein breakfast recipe that is sweet, not a smoothie, and doesn’t involve cottage cheese,” then you are going to love this recipe. These High Protein Strawberry Shortcake Baked Oats taste just like a homemade strawberry shortcake… if a strawberry shortcake was also gluten-free and packed with protein. This recipe is sweet, fluffy, light, and delicious, and is sure to keep you feeling full all day long!

Friends, do you prefer a sweet or a savory breakfast? While most days I prefer a savory breakfast (like my Spinach & Sausage Breakfast Bake or my Croissant Breakfast Sandwiches), there are days where I just wake up and find myself craving sweets. That’s when I reach for one of my favorite recipes: the classic baked oats.

If you’ve ever tried baked oats before, then you need to RUN to your kitchen and make this recipe right now. Baked oats are essentially oatmeal’s cooler, chicer little sister. Instead of being make low and slow on the stove, these oats are baked in the oven until they form a light, fluffy, cake-like consistency. It’s basically like eating cake for breakfast! Over the years, I’ve shared so many variations of baked oats recipes, from my Single-Serving Carrot Cake Baked Oats to my Chocolate Chip Zucchini Baked Oats. But this time? I’ve turned one of my favorite desserts into a delicious baked oats recipe. Introducing… my Strawberry Shortcake Baked Oats.

Now that we are officially into summer, my absolute favorite dessert to make is a delicious strawberry shortcake. It really is so easy — the recipe calls for a classic white cake, topped with dollops of cream and fresh strawberries. But these baked oats truly take things to the next level. The oats are baked into a high-protein, cake-like recipe, made from just rolled oats, baking powder, sea salt, coconut oil, maple syrup, eggs, a touch of vanilla, and a hearty scoop of collagen powder for that extra protein. Then, it’s baked in the oven until it’s golden on the top, but a little jiggly inside, which gives it the perfect texture. Of course, it also wouldn’t be a strawberry shortcake if it wasn’t topped off with lots of fresh sliced strawberries. And for the cream? I recommend using vanilla greek yogurt to give these oats their creamy consistency, while also giving them a boost of protein.

An overhead view of baking ingredients: a bowl of rolled oats, a bowl of strawberries, eggs, milk, maple syrup, vanilla, salt, baking powder, and almond flour on a marble surface with a wooden cutting board. — To make these baked oats, you’ll need strawberries, rolled oats, collagen powder, baking powder, sea salt, vanilla extract, coconut oil, maple syrup, eggs, and almond milk.

A wooden cutting board with chopped strawberries, a knife, a bowl of more chopped strawberries, whole eggs, a pitcher of milk, a bowl of oats, and a small bowl of syrup on a marble countertop. — To make these baked oats, you’ll need strawberries, rolled oats, collagen powder, baking powder, sea salt, vanilla extract, coconut oil, maple syrup, eggs, and almond milk.

What You Need to Make These Baked Oats

Strawberries: After all, you can’t make a strawberry shortcake without lots of fresh strawberries!
Rolled Oats: It wouldn’t be a baked oats recipe without the rolled oats. You’ll need traditional rolled oats for this recipe – not quick-cook oats. If you want to keep this recipe gluten-free, just be sure to use gluten-free certified rolled oats.
Collagen Powder: Collagen powder is one of my favorite ways to boost the protein content of any recipe. Not only does it contain lots of bioavailable protein (a single scoop can have almost 20 grams), but it also doesn’t influence the flavor or texture of these baked oats. It’s the perfect way to give this recipe a healthy, protein-packed boost!
Baking Powder: A little baking powder is what will make these baked oats nice and fluffy!
Sea Salt: A pinch of sea salt helps to balance out the flavors and ensures that these baked oats don’t turn out too sweet.
Vanilla Extract: If you want these baked oats to truly taste like a strawberry shortcake, then a pinch of vanilla extract adds the absolute best flavor. Just a little goes a long way!
Coconut Oil: Coconut oil acts as a binder and helps these baked oats retain their shape and texture.
Maple Syrup: Maple Syrup is one of my favorite ingredients to add to oatmeal, so of course it tastes delicious in this baked oats recipe as well! Plus it is free from refined sugars, making it a healthier alternative to traditional white sugar.
Eggs: You’ll need two eggs in order to give these baked oats their fluffy texture. If you don’t want to use real eggs, you can also use an egg substitute.
Almond Milk: A splash of almond milk helps the baked oats to come together.

A bowl of granola topped with sliced strawberries and milk being poured in, with extra strawberries, oats, and a small jar of syrup nearby on a light countertop. — Then, prepare the oats. Add the rolled oats, collagen powder or protein powder, baking powder, salt, vanilla extract, maple syrup, melted coconut oil, eggs, and almond milk to a large bowl. Mix them well, until they’re fully combined.

How to Make This Simple & Easy High Protein Breakfast

To make these baked oats, start by preheating your oven to 350 F. Next, prepare the strawberries. Wash the strawberries and slice them into quarters.

Then, prepare the oats. Add the rolled oats, collagen powder or protein powder, baking powder, salt, vanilla extract, maple syrup, melted coconut oil, eggs, and almond milk to a large bowl. Mix them well, until they’re fully combined.

Then, divide the baked oats amongst 3-4 oven safe containers. Transfer the to the oven and allow them to bake for 18-24 minutes.

Three glass containers filled with baked oatmeal topped with fresh strawberries and dollops of yogurt. Sliced strawberries and two gold spoons are placed nearby on a light-colored surface. — Then, divide the baked oats amongst 3-4 oven safe containers. Transfer the to the oven and allow them to bake for 18-24 minutes.

Spray 3-4 oven-safe containers with cooking spray or butter. Then, divide the baked oats batter amongst the 3-4 containers. Transfer the containers into the oven for 18-24 minutes, or until the baked oats are just set. They should be golden on top but slightly squishy in the center.

Once they’re done, remove them from the oven and allow them to sit for a few minutes. Serve with a dollop of vanilla greek yogurt for extra protein, then serve and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.