These strawberry shortcake baked oats are stuffed with a rich strawberry cream that just oozes out of the warm and fluffy vanilla cake! This is a must-try breakfast for anyone with a sweet tooth!
Tips to Make the Fluffiest Baked Oats
- Don’t add too much liquid: Adding too much liquid will make the oats have a dense and mushy texture rather than a cakey and light crumb. it’s very easy to add too much water, especially if you want to thin out the batter, so definitely err on the side of caution and start with a small amount of water before adding more. I would add no more than 3/4 cup of plant milk to this recipe, but 2/3 cup of plant milk is the best amount for the perfect texture.
- Leavening: Baking soda AND baking powder are both key to making this baked oatmeal light, fluffy and cake-like. Both baking powder and soda react differently and the combination of both of these learners in the recipes is what will give you that perfect texture. Please don’t leave one of the leavener’s out or replace them with more baking powder or soda; you need to use both!
- Bake Time: The last tip I have is to make sure you bake the oats long enough. Many people tend to rush the bake time which results in soggy and mushy baked oats. Somewhere between 20-25 minutes is the perfect amount of time to keep the oats moist but still cooked all the way through.
How to Make the Strawberry Cream Filling
- Begin by mashing 3-4 medium strawberries in a saucepan, either using a fork or a potato masher. Make sure you have mashed the strawberries until they almost resemble of puree.
- Pour in 3 tbsp of plant milk, the creamier milk the better, 1/2 tsp arrowroot starch (substitute this with cornstarch or tapioca flour), 2 tsp lemon juice, 2 tsp coconut sugar and a pinch of salt.
- Place the pot on the stovetop and cook on high heat until the mixture begins to bubble. Lower the heat to low and stir constantly until the cream has thickened and when you pull the spatula through, a line is made through the cream.
- Pour the cream into a bowl and let rest in the fridge for 2-3 hours to set. Then it is ready to use.
- The recipe for the strawberry cream will most likely make more than you need for the baked oats. Other ways to use the strawberry cream are to spread it over pancakes, on top of cream cheese toast, use it as a jam, or even as a sweet spread to a savory sandwich.
Coconut Samoa Baked Oatmeal
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 1x
- Category: Breakfast
- Cuisine: American
Description
This Girl Scout inspired coconut Samoa baked oatmeal is stuffed with a rich salted caramel. Think warm and fluffy vanilla oatmeal cake with a refined-sugar free salted caramel, topped off with sweet coconut flakes!
Ingredients
Scale
Salted Caramel Baked Oats
- ½ cup Rolled oats, ground into a fine flour ((sub with ½ cup oat flour) )
- ½ scoop Vanilla protein powder
- 1 tsp Baking powder
- ¼ tsp Baking soda
- ⅛ tsp Kosher salt
- ⅔ cup Plant milk
- ½ tsp Lemon juice or Apple cider vinegar
- ⅛ tsp Vanilla extract ((optional) )
- Sweetner of choice to sweeten the oats ((optional) )
Salted Caramel Filling
- 1 tbsp Tahini
- 1 tbsp Honey ((use any liquid syrup like maple syrup, date syrup etc.))
- 1 tbsp Coconut sugar
- 6 tbsp Cashew milk ((sub with plant milk of choice) )
- ½ tsp Kosher salt
- ½ tsp Vanilla extract
Instructions
Salted Caramel Filling
- To make the caramel sauce begin by adding in the coconut sugar (which you can substitute with monk fruit sugar), date syrup, tahini, cashew milk and salt into a pot. You could alternatively use another smooth nut butter like cashew butter if you don’t have tahini.
- Turn the pot on medium-high heat and gently stir. After about 30 seconds, the mixture should begin to bubble and foam. Once the caramel reaches this stage you want to keep stirring constantly for 1-2 minutes until the color has changed from a light creamy beige to a darker amber color. Turn the heat off and continue to stir the caramel. Once the bubbles have subsided, you can run you spatula throughout the mixture. If the leaves a clean line when pulled though the caramel, you know it’s done. Keep in mind that even though the caramel may look runny, it will set as it cools.
Baked Oats
- Preheat the oven to 350°F (180°C). Grease a small ramekin with cooking spray.
- Combine the oats, protein powder, baking powder, baking soda and salt together. Pour in the plant milk, lemon juice and vanilla extract. Mix well.
- Add all of the batter into your ramekin.
- Spoon about 1 tbsp of the salted caramel on top and then cover it with the batter. Bake the oatmeal for 20-25 minutes until puffy and just golden.
- Once the oatmeal is done baking, remove from the oven and sprinkle the oatmeal with shredded coconut and enjoy!
Hey! I love all of your baked oats recipes and was planning to try a new one this morning. It looks like this post has the wrong recipe card 🙂 It is showing up as the Samoa version.