If strawberry shortcake and your go-to morning oats had a cute little breakfast-dessert crossover episode, this would be it. Think: jammy strawberries, creamy “whipped” yogurt vibes, and a buttery cookie-like crumble—all layered into cozy, spoonable oats that still feel fresh and bright.
It’s sweet enough to feel like a treat, but balanced enough to actually keep you going. Make it the night before, wake up, and suddenly your morning is giving bakery case energy.
Why You’ll Love This
These dessert-inspired strawberry shortcake oats hit every craving: creamy, fruity, and lightly buttery with a crumbly topping that makes each bite feel extra. Plus, they’re meal-prep friendly, customizable, and genuinely taste like strawberry shortcake—just in breakfast form.
Ingredients
- Old-fashioned rolled oats (for that classic hearty-but-creamy texture)
- Milk of choice (dairy or unsweetened almond/oat milk both work great)
- Plain Greek yogurt (or vanilla yogurt for extra dessert vibes)
- Chia seeds (for thickness and a pudding-like set)
- Maple syrup or honey (sweetness you can adjust)
- Vanilla extract (shortcake energy in one splash)
- Pinch of salt (tiny, but it makes the flavor pop)
- Fresh strawberries (chopped)
- Strawberry jam (optional, but very “dessert”)
- Shortcake crumble topping: crushed vanilla wafers or shortbread cookies, plus melted butter (or coconut oil)
- Optional garnish: lemon zest, extra yogurt, or a few sliced strawberries
How to Make It
- Mix the oat base. In a bowl or large measuring cup, stir together rolled oats, milk, chia seeds, maple syrup (or honey), vanilla, and a pinch of salt until everything looks evenly combined.
- Let it start thickening. Rest the mixture for 5 minutes, then stir again. This helps the chia seeds hydrate evenly so you don’t get random clumps later.
- Prep the strawberries. Chop fresh strawberries into small pieces. If you want them extra jammy, toss them with 1–2 teaspoons of maple syrup and lightly mash a few pieces with a fork.
- Make the “shortcake” crumble. In a small bowl, stir crushed vanilla wafers (or shortbread cookie crumbs) with melted butter until the texture looks like sandy crumbles. Add more crumbs if it feels too wet, or a tiny bit more butter if it feels dusty.
- Layer it up. In a jar or cup, add half the oat mixture, then spoon on a layer of yogurt, then strawberries. If using jam, dot a small spoonful over the strawberries.
- Repeat the layers. Add the remaining oats, then another layer of yogurt and strawberries on top for a pretty finish.
- Top (or wait to top). Sprinkle the crumble over the top now for a softer “cake” vibe, or wait until right before eating for maximum crunch.
- Chill. Cover and refrigerate at least 4 hours, ideally overnight. The oats soften, the chia sets, and the whole thing turns into that dreamy spoonable texture.
- Finish and serve. In the morning, add a splash of milk if you want it looser, then add extra strawberries and a final sprinkle of crumble.
Tips for the Best Results
- Use rolled oats. Quick oats can get mushy fast, and steel-cut won’t soften enough without cooking.
- Don’t skip the salt. A tiny pinch makes the strawberries taste sweeter and the “shortcake” flavor feel more real.
- Adjust thickness after chilling. Overnight oats thicken as they sit. Stir in a splash of milk right before eating if you like them creamier.
- Keep the crumble crunchy. If crunch matters to you, store the crumble separately and add it right before serving.
- Go easy on the jam at first. A little jam boosts the dessert vibe, but too much can overpower the fresh strawberries and make the oats overly sweet.
- Want it extra “whipped”? Mix your yogurt with a touch of vanilla and a drizzle of maple syrup before layering for a more frosting-like taste.
Variations
- Strawberry cheesecake version: Add 2 tablespoons cream cheese (softened) to the yogurt layer and stir until smooth.
- Protein-boosted: Stir a scoop of vanilla protein powder into the oat base (add an extra splash of milk to keep it creamy).
- Dairy-free: Use plant milk and a thick dairy-free yogurt. Coconut yogurt makes it extra rich and dessert-y.
- Gluten-free: Use certified gluten-free oats and gluten-free vanilla cookies for the crumble.
- Frozen strawberries: Thaw first, then chop and drain a little liquid. They’ll be softer and saucier—still delicious.
- More “shortcake” flavor: Add a tiny pinch of cinnamon or a drop of almond extract to the crumble (subtle, but so good).
Storage & Serving
Store these strawberry shortcake oats covered in the refrigerator for up to 3 days. For the best texture, keep the crumble separate and add it right before eating; if it’s already on top, it’ll soften (still tasty, just more cake-like). Serve chilled, and feel free to refresh with a splash of milk and a few extra strawberries to make it look and taste freshly made.
FAQ
Do these taste more like breakfast oats or actual strawberry shortcake?
Honestly, they lean dessert—in the best way. The vanilla-y oat base plus the creamy yogurt layer gives “whipped cream” vibes, and the cookie crumble makes it feel like shortcake. It’s still hearty like oats, but the flavor profile is pure strawberry shortcake.
How long do they need to chill to really set?
They’re decent after 4 hours, but overnight is where the magic happens. The oats fully soften, the chia thickens everything into a creamy spoonable texture, and the strawberry layer tastes more jammy and blended.
My oats turned out too thick—what should I do?
Super normal. Stir in 1–3 tablespoons of milk right before eating until it’s your perfect consistency. If you like looser oats, slightly increase the milk when mixing the base next time.
Can I make this without chia seeds?
Yes. The texture will be looser and less pudding-like, but still delicious. For a similar thickness without chia, use a bit more yogurt, or stir in 1–2 teaspoons of ground flaxseed.
What’s the best way to keep the crumble crunchy?
Store it in a small separate container (or a zip-top bag) at room temperature and sprinkle it on right before eating. If you add it the night before, it’ll soften from the moisture—more like a cake layer than a crisp topping.