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    Home » Recipes » Breakfast

    Baked Strawberry Oats With Lemon Drizzle

    Published: Mar 29, 2022 by Lyndsay Homme Modified: Jun 20, 2025
    This post may contain affiliate links. Leave a Comment

    Jump to Recipe Print Recipe

    Baked oats are a food trend that I recently tried and completely fell in love with. With this method you can leave the oats whole and intact in their natural state, or you can blend them into flour and bake them like a cake. The cake-like oats are what I'm really obsessing over lately, and it's the method I'm using to make these baked strawberry oats.

    Ingredient Notes

    • I use old-fashioned rolled oats to make this. I have not tested this with any other type of oats, so I can not promise that it would have the same results that I achieved with my tests for this recipe.
    • Unsweetened almond milk is my daily milk of choice, so that's what I'm using in this recipe. Any type of milk should work in this, but I wouldn't recommend any kind of buttermilk.
    • I like maple syrup in this, but honey will also work.
    • If you don't have arrowroot and don't mind the sugar, you could replace the starch with powdered sugar and omit the maple syrup. Just add only a bit of lemon juice at a time until you reach your desired texture.
    • You can also drizzle this with melted white chocolate instead of the lemon drizzle.
    strawberry oat cake

    Texture - Gooey or Cakey

    When baking these oats you have the option to bake them until they're still gooey in the middle, or until they're cooked through with a similar texture to cake. The gooey option will be set on the outside and resemble cake, but the inside will be moist and sticky like oatmeal with a silky smooth texture. If you let this cook a bit longer, the inside will develop a texture that's cooked through and similar to cake. I love it both ways, so feel free to try it according to what you're in the mood for. Gooey is great at breakfast, and the cake-like option is perfect when you're craving a sweet treat.

    baked strawberry oats

    Strawberry Baked Oats With Lemon Drizzle

    A delicious way to eat oats that tastes like cake! Full of fresh strawberries and bright lemon flavor.
    4.34 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Total Time 20 minutes mins
    Servings 1

    Ingredients
     

    Baked Oats

    • ⅔ cup rolled oats
    • ½ cup strawberries
    • ½ cup almond milk
    • 1 tablespoon maple syrup
    • ¼ teaspoon salt
    • 1 teaspoon baking powder
    • ½ teaspoon vanilla extract
    • zest of ½ lemon

    Lemon Drizzle

    • 2 teaspoon arrowroot starch
    • 1 teaspoon maple syrup
    • ½ teaspoon lemon juice
    • a pinch of lemon zest

    Instructions
     

    • Preheat your oven to 350°F and grease or spray a 10 ounce ramekin.
    • Blend all of the ingredients for your baked oats in a high powered blender until smooth.
    • Pour your batter into your ramekin and bake for about 15 minutes. You can underbake it if you'd like the center to be gooey, or cook until a cake tester comes out clean for a cake-like texture.
    • To make your lemon drizzle, whisk all of the ingredients together in a small bowl. Drizzle it over your oats and enjoy!

    Nutrition

    Calories: 355kcalCarbohydrates: 69gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 1175mgPotassium: 374mgFiber: 8gSugar: 21gVitamin A: 9IUVitamin C: 43mgCalcium: 458mgIron: 3mg
    Keyword baked oats, dairy free, dairy free breakfast, gluten free, strawberry oat
    Tried this recipe?Let me know how it was!

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    Lyndsay Homme

    Hi, I'm Lyndsay! I'm a certified nutrition coach who loves food and studying its effects on our bodies. I started a dairy-free journey when my son was diagnosed with milk intolerance in 2009. He grew out of his intolerance when he was 7, and a few years later I grew into one.

    More about me →

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    Lyndsay Homme

    Hi, I'm Lyndsay! I'm a certified nutrition coach who loves food and studying its effects on our bodies. I started a dairy-free journey when my son was diagnosed with milk intolerance in 2009. He grew out of his intolerance when he was 7, and a few years later I grew into one.

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