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+ servings
Dairy Free/gluten-free/Paleo/Refined Sugar Free/snacks/Vegan

Strawberry Donut Baked Oats

5 from 1 vote
Nicole Modic
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
SERVES 1 Serving
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If you love donuts, but hate the mid-morning sugar crash, then you are going to love this recipe. My Strawberry Donut Baked Oats have the taste and reminiscence of a strawberry jelly-filled donut, but are packed with delicious oats, nut butter, and a homemade strawberry jam, to keep you full and satisfied all morning long. This recipe is loaded with protein, fiber, and healthy fats, and is the perfect Valentine's Day breakfast!


  • 1 Mug My Hanselmann Pottery soup mugs are my favorite to make these baked oats in! If you missed our collaboration last year, you can still get their signature soup mug, year-round!


For the Baked Oats

  • 1/2 Cup Rolled Oats
  • 1/2 Ripe Banana
  • 1/2 Cup Almond Milk
  • 1 Egg can also substitute a flax egg
  • 2 Tablespoons Maple Syrup
  • 1 Tablespoon Almond Butter or any nut butter
  • 1/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Cinnamon

For the Strawberry Filling

  • 5 Strawberries fresh or frozen
  • 1 Teaspoon Chia Seeds

For the Toppings

  • 1/2 Teaspoon Cinnamon
  • 1 Teaspoon Coconut Sugar can also use monk fruit sweetener!


  • Start by preheating your oven to 350F.
  • Next, grease an oven-safe mug or 6-8 oz ramekin and set aside. I grease mine with avocado or coconut oil, but you can also use butter, if you prefer!
  • Then, add all of your baked oat ingredients to a blender and blend until smooth.
  • Pour half of the mixture into the mug or ramekin and set the other half aside.
  • Next, prepare the strawberry filling. Add the strawberries and chia seeds to a separate small ramekin and microwave for 30-45 seconds.
  • Once your strawberry filling is done, remove from the microwave and mash until it reaches a smooth consistency.
  • Let the filling sit for approximately 2 minutes, until it thickens up. Then, add it to the ramekin with the baked oats.
  • Add the other half of your baked oat mixture to the top of the ramekin.
  • In a separate bowl, mix together the cinnamon and coconut sugar for your topping, and then, pour the mixture on top of the baked oats.
  • Bake for approximately 25 minutes, or until the baked oats rise and take on a cake-like consistency.
  • Serve immediately, and enjoy!

Did you make this recipe?

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in your posts and I’ll re-share!