Strawberry Protein Baked Oats

Fluffy, strawberry protein baked oats with a creamy cheesecake frosting. A delicious, easy, and healthy breakfast that tastes like dessert!

Alright, let’s talk about breakfast. Because if we’re being honest, some mornings feel like a drag. 

You roll out of bed, throw together something quick, and before you know it, you’re munching on a sad, flavorless bowl of oatmeal that tastes like disappointment. Sound familiar? Don’t worry—we’re about to fix that.

Enter: Strawberry Protein Baked Oats. This recipe is everything you want in a breakfast—fluffy, slightly sweet, packed with protein, and so good you’ll actually look forward to waking up. 

And the best part? It’s topped with a cheesecake frosting. 

That’s right, we’re giving boring oatmeal the boot and turning breakfast into a full-on experience.

Now, if you’re thinking, But oats are healthy… how can this taste like dessert? Trust me, I get it. 

But when you blend the oats into a fine flour, mix them with vanilla protein powder, and bake them just right, they turn into a soft, cake-like dream.

Add juicy strawberries, a hint of vanilla, and then slather on that creamy cheesecake topping? Game. Changer.

This recipe is perfect for anyone who wants a high-protein, nutrient-packed breakfast without sacrificing flavor. It’s sweet but not too sweet, healthy but indulgent, and filling without making you feel like you just ate a brick. 

So, let’s get baking, because mornings just got a whole lot better. 

If you love baked oats recipes you may also want to try my 21 Easy Protein Baked Oats Recipes.

WHY YOU’LL LOVE THESE STRAWBERRY PROTEIN BAKED OATS

If breakfast had a glow-up, this would be it. Protein Strawberry Baked Oats are not your average, sad, lumpy bowl of oatmeal. Nope—this is cake for breakfast, but with all the benefits of a high-protein, nutrient-packed meal. Here’s why you’re about to be obsessed:

Blending oats makes them soft and fluffy—no mushy oatmeal here.

Vanilla protein, Greek yogurt, and an egg keep you full for hours.

Strawberries, cheesecake frosting, and graham wafers make it taste like dessert.

Super easy to make—just blend, bake, and enjoy.

Customizable: add sweetness, swap dairy, or pile on toppings.

Naturally gluten-free and full of fiber for a balanced start to your day.

It’s indulgent, filling, and the best reason to get out of bed.

SIMPLE INGREDIENTS YOU NEED FOR THE EASY STRAWBERRY OATMEAL RECIPE

You will need the following healthy ingredients listed below to make this strawberry cheesecake baked oatmeal (the exact measurements, nutrition information and full recipe are all in the printable recipe card at the bottom of the post):

• Gluten-free oats – Blended into a fine flour for a light, cake-like texture.
• Baking powder – Helps the oats rise and stay fluffy.
• Vanilla whey protein powder – Adds sweetness and boosts protein content. Can also use strawberry protein powder from PEScience (use code BAILEY at checkout to save money on all products).
• Unsweetened almond milk – A light, dairy-free liquid base that keeps the oats moist. Can also use oat milk, soy milk, , plant-based milk of choice, regular milk, etc. 
• Vanilla extract – Enhances flavor and adds warmth.
• Egg – Provides structure and helps create a soft, baked texture.
• Fresh strawberries – Chopped and folded in for natural sweetness and freshness.
• Plain Greek yogurt – Creamy, tangy, and rich in protein.
• Cream cheese – Slightly melted for a smooth, velvety texture.
• Powdered sugar – Adds a touch of sweetness to balance the tangy yogurt and cream cheese.
• Crushed graham wafers – Adds crunch and a classic cheesecake touch.
• Optional – flax egg, chia eggs, peanut butter, pinch of salt, brown sugar, almond butter, other fresh fruit, sunflower seeds, pure maple syrup, coconut flakes, etc.

HOW TO MAKE THE STRAWBERRY OATMEAL BAKE

Prepare the oat flour by blending gluten-free oats until finely ground. This ensures a smooth, cake-like texture.

Combine all ingredients except for the strawberries in a blender or mixing bowl. Blend or whisk until smooth and well incorporated.

Transfer the batter to a greased oven-safe dish. Gently fold in the chopped strawberries, ensuring even distribution.

Bake in a preheated oven at 350°F for 22-26 minutes, or until the top is golden and the center is set. A toothpick inserted in the middle should come out clean.

Prepare the cheesecake frosting while the oats bake. Slightly melt the cream cheese, then mix it with Greek yogurt and powdered sugar. Taste and adjust the sweetness as needed.

Remove the baked oats from the oven and allow them to cool slightly before adding the frosting.

Top with the cheesecake frosting, fresh strawberries, and crushed graham wafers for added texture and flavor.

Serve warm and enjoy. Perfect as a single-serving breakfast or a make-ahead option for busy mornings.

STORING LEFTOVER HIGH PROTEIN STRAWBERRY BAKED OATS

If you somehow manage not to eat the entire thing in one sitting, here’s how to keep your baked oats fresh and delicious:

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. This keeps them moist and prevents them from drying out.

Reheat: Warm in the microwave for 30-45 seconds or bake at 300°F for a few minutes to bring back that fresh-from-the-oven texture. Add a splash of almond milk if needed.

Freeze: For longer storage, wrap individual portions tightly and freeze for up to a month. Thaw overnight in the fridge and reheat as needed.

Toppings Tip: If storing, add the cheesecake frosting, fresh strawberries, and graham wafers after reheating to keep textures fresh.

TIPS AND TRICKS FOR BEST RESULTS

• Blend Your Oats – Turning oats into a fine flour creates a smooth, cake-like texture. Skipping this step will result in a chunkier, more traditional oatmeal consistency.
• Use Ripe Strawberries – Sweeter, juicier strawberries enhance the flavor naturally. If they’re not in season, try frozen ones (just thaw and drain excess liquid).
• Don’t Overbake – Baked oats should be set but still slightly soft in the center. Overbaking can make them dry, so check at 22 minutes and bake longer only if needed.
• Customize the Sweetness – If you like a sweeter bake, add a little honey, maple syrup, or a dash of stevia to the batter. The protein powder also adds sweetness, so adjust based on your preference.
• Enhance the Flavor – A pinch of cinnamon or a tiny bit of lemon zest pairs beautifully with the strawberries and cheesecake frosting.
• Make It Dairy-Free – Swap the Greek yogurt and cream cheese for a plant-based alternative if needed.
• Let It Cool Slightly Before Frosting – If the baked oats are too hot, the cheesecake frosting will melt into them. Let them rest for 5 minutes before spreading the frosting on top.
• Meal Prep Friendly – Double the batch and bake in muffin tins for grab-and-go portions.

FAQS

CAN I USE REGULAR OATS INSTEAD OF BLENDING THEM INTO FLOUR?

Yes, but the texture will be different. Blending the oats creates a soft, cake-like texture. If you prefer a heartier, more traditional oatmeal bake, you can skip blending.

DOES IT REALLY MATTER WHAT TYPE OF OATS I USE IN THESE STRAWBERRY PROTEIN BAKED OATS?

For the best texture, use old-fashioned oats or quick oats. Steel-cut oats won’t work well since they take longer to cook and won’t soften properly in the oatmeal mixture. Instant oats can work but may create a softer, less structured texture.

WHAT’E THE DIFFERENCE BETWEEN QUICK OATS AND OLD-FASHIONED OATS?

Quick oats are cut into smaller pieces and cook faster, while old-fashioned oats provide a heartier, chewier texture. Both work in this healthy breakfast option, but quick oats will give you a softer, more cake-like result.

CAN I USE A FOOD PROCESSOR INSTEAD OF A BLENDER TO BLEND THE OATS?

Yes! A food processor will turn the dry ingredients (like oats) into a fine flour for a smoother texture. If you prefer a more traditional oatmeal bake, you can skip this step.

CAN I MAKE THIS WITHOUT PROTEIN POWDER?

Absolutely! Just replace the protein powder with a little extra oat flour or almond flour. You may also want to add a touch of honey or maple syrup for sweetness.

HOW DO I KNOW WHEN MY STRAWBERRY PROTEIN BAKED OATS ARE DONE?

The top should turn golden brown, and a toothpick inserted in the center should come out clean. Baking time may vary slightly depending on your oven and dish size.

More Baked Oatmeal Recipes You May Like To Try!

• Biscoff Baked Oats
• Lemon Poppy Seed Baked Oats
• Chocolate Zucchini Baked Oats
• Banana Bread Baked Oatmeal
• Sugar Cookie Baked Oats
• Pumpkin Spice Baked Oatmeal
• Brownie Batter Baked Oats
• Red Velvet Protein Baked Oats
• Cosmic Brownie Baked Oats
• Gingerbread Chocolate Chip Baked Oats
• Peppermint Mocha Overnight Oats
• Easy Eggnog Baked Oats
• Gluten Free Carrot Cake With Cream Cheese Frosting
• Protein Cookie Dough Baked Oats

IF YOU MAKE THIS GREAT RECIPE WITH WHOLESOME INGREDIENTS PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THESE ROLLED OATS ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails