If you love strawberry shortcake but also want a breakfast that won’t leave you hungry an hour later, these Strawberry Shortcake Oats are your new go-to. Think: creamy “cheesecake-ish” oats, juicy strawberries, and buttery cookie crumble vibes—without feeling like you just ate actual cake for breakfast (even though it kind of feels like you did).
This is a healthy dessert-style breakfast that hits the sweet spot: bright berries, cozy vanilla, and a fluffy whipped layer that makes it taste way more extra than the effort involved. Bonus: it’s meal-prep friendly, so future-you gets a cute little jar of happiness.
Why You’ll Love This
It’s basically strawberry shortcake in spoonable form: thick, creamy oats layered with jammy strawberries and a golden crumble on top. You get that dessert texture and sweetness, but it’s made with simple, feel-good ingredients and keeps you satisfied.
Ingredients
- 1/2 cup old-fashioned rolled oats (gluten-free if needed)
- 2/3 cup milk of choice (dairy or unsweetened almond/oat milk)
- 1/3 cup plain Greek yogurt (or dairy-free yogurt)
- 1 tbsp chia seeds (for thickness and that “set” texture)
- 1–2 tbsp maple syrup or honey (adjust to taste)
- 1/2 tsp vanilla extract
- Pinch of salt (tiny but important)
- 1 cup strawberries, chopped (fresh is best; thawed frozen works too)
- 1 tsp lemon juice (optional, makes the strawberry flavor pop)
- 1 tsp strawberry jam (optional, for extra “shortcake” vibes)
- 2 tbsp crushed graham crackers or vanilla wafers (for the “shortcake” crumble)
- 1 tsp melted butter or coconut oil (optional, helps the crumble taste bakery-style)
- Optional topping: 2 tbsp whipped cottage cheese or extra Greek yogurt (for that whipped “cream” layer)
How to Make It
- Mix the oat base: In a bowl or jar, stir together oats, milk, Greek yogurt, chia seeds, maple syrup, vanilla, and salt until everything looks evenly combined.
- Let it start thickening: Set the mixture aside for 5 minutes, then stir again. (This second stir helps prevent chia clumps and makes the texture super creamy.)
- Quick strawberry “compote”: Add chopped strawberries to a small bowl with lemon juice and jam (if using). Mash a few pieces with a fork until you get a juicy, saucy mix with some chunks left.
- Make the crumble: In a small bowl, mix crushed graham crackers (or vanilla wafers) with melted butter/coconut oil if you want that classic shortcake richness. If you skip the fat, it’s still good—just more “cookie crumb” than “shortcake crumble.”
- Layer it up: Spoon half the oat mixture into your jar or bowl, add half the strawberries, then repeat with the remaining oats and strawberries.
- Chill to set: Cover and refrigerate at least 2–3 hours, but overnight is best for the thick, spoonable “dessert jar” texture.
- Add the “cream” layer: Right before eating, top with whipped cottage cheese or extra Greek yogurt for a fluffy finish.
- Finish with crumble: Sprinkle the graham/wafer crumble on top right before serving so it stays crisp.
Tips for the Best Results
- Use rolled oats, not quick oats if you want that thick, chewy, cake-like bite. Quick oats can get a little too soft.
- Don’t skip the pinch of salt. It makes the vanilla taste bigger and the strawberries taste sweeter.
- Sweeten after chilling. Oats taste less sweet once cold, so give it a taste in the morning and add a drizzle of maple syrup if needed.
- For max “shortcake” vibes, mash only some of the strawberries. You want a mix of jammy sauce + fresh chunks.
- Keep the crumble separate until serving. This is how you get that crisp, dessert-topping moment.
- Want it thicker? Add an extra teaspoon of chia seeds or reduce milk by 2–3 tablespoons.
Variations
- Protein boost: Stir 1 scoop vanilla protein powder into the oat base and add an extra splash of milk to keep it creamy.
- Vegan strawberry shortcake oats: Use plant-based yogurt, maple syrup, and almond or oat milk.
- Chocolate-dipped strawberry twist: Add 1 tsp cocoa powder to the oat base and top with strawberries + crumble for a “dessert for breakfast” upgrade.
- Lemon shortcake: Add 1/2 tsp lemon zest to the oats and keep the lemon juice in the strawberries. Bright, bakery-style flavor.
- Strawberry cheesecake energy: Swap Greek yogurt for a mix of yogurt + softened cream cheese (about 2 tbsp cream cheese) for extra richness.
- Make it warm: Microwave the oat base (without strawberries and crumble) for 45–60 seconds, then top with strawberries and crumble. Cozy shortcake vibes.
Storage & Serving
Store Strawberry Shortcake Oats covered in the fridge for up to 3 days. For the best texture, keep the crumble separate and sprinkle it on right before eating. Serve cold for that “set dessert jar” feel, or let it sit at room temp for 10 minutes if you prefer a softer, creamier bite.
FAQ
Do these taste like actual strawberry shortcake?
They’re very close—just in a creamy oat-meets-parfait way. The vanilla + yogurt gives that “whipped cream” vibe, the strawberries bring the juicy sweetness, and the graham/wafer crumble delivers the classic shortcake topping moment. If you want it more dessert-like, use the optional jam and add the whipped topping layer.
How long do the oats need to chill to fully set?
You’ll get a decent thickening after about 2–3 hours, but overnight is where the magic happens. The chia seeds hydrate and the oats soften into a spoonable, almost mousse-like texture that feels very dessert.
Can I use frozen strawberries?
Yes—just thaw them first. Frozen berries release more juice, which is great for that syrupy strawberry layer. If it gets too watery, stir in 1 teaspoon of chia seeds or add a little more yogurt to the oats to keep everything thick.
Why are my overnight oats runny?
Usually it’s a liquid-to-oat ratio issue or not enough time to set. Try reducing the milk by a few tablespoons, adding an extra teaspoon of chia seeds, and making sure you’re using rolled oats. Also, watery strawberries (especially frozen) can thin things out—layer them on top or drain off a bit of extra juice.
What’s the best way to keep the crumble crunchy?
Store the crumble in a small separate container or baggie and sprinkle it on right before eating. If you mix it in the night before, it will soften (still tasty, just more “cake-soaked” than crunchy topping).