Strawberry and Walnut Baked Oats (Vegan Gluten-Free)
These Strawberry and Walnut Baked Oats are cake-y, delicious and taste like dessert for breakfast. They are made with simple, plant-based, gluten-free ingredients and are naturally high in protein and fibre.
If you love baked oats and also love dessert, then say hello to my new favourite baked oats combination. Perfect for summer, they have lots of juicy strawberries inside the oats, as well as a juicy layer underneath and then they are topped with really sticky delicious strawberries, too. These also have lots of walnuts inside, which after great for brain health and will give your day a boost. Make up these one-pan baked oats for breakfast all week long and also enjoy them as snacks in the afternoon, they are great warm or cold.
Why will I love these oats?
These oats are amazing:
- Cakey, soft, delicious and tender
- Soft inside and golden crispy on top
- Packed with real strawberries
- Nutty and fruity
- Loaded with walnuts for brain health
- Full of protein and fibre
- Naturally plant-based and gluten-free
- Dairy-free, egg-free and soya-free
- Easily nut-free (swap the walnuts for seeds)
- Comes together in one dish
- Ready in 30 minutes
- Delicious warm or cold
- Ideal for meal prep
- The best breakfast and delicious as a snack
- Perfect for all the family
- Wholesome, healthy and boosting
- Can be enjoyed warm or cold
If you already love the sound of this recipe then skip ahead to the recipe cad below. Or, skip ahead to the recipe card below.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourites and recommended products in the “shop the recipe” section.
For the oats:
- Strawberries: fresh is best so you can chop and slice the berries. Feel free to try this with raspberries, too, and no need to chop/slice them.
- Banana: the riper the better as they are sweeter and easier to mash. The banana acts as a binder and sweetener, and you can also try unsweetened 100% applesauce if you don’t like banana.
- Thick coconut yoghurt: I love the Cocos natural or vanilla yoghurt as it’s really thick and creamy and made with wholesome, simple ingredients.
- Plant based milk: use your favourite dairy-free milk like oat, soya, almond or coconut (from the carton).
- Chia seeds: these are packed with omegas and also bind the egg-free mix together.
- Hulled hemp seeds: I love using hemp seeds (use the hulled or shelled variety) to add some extra omega goodness.
- Oats: to make these thick, cakey and delicious. Make sure they are gluten-free certified where needed.
- Vegan protein powder: I use Form vanilla protein powder which is made with natural ingredients and the subtle vanilla flavour works really well.
- Baking powder: for the rise.
- Walnuts: these add so much brain-boosting goodness and are full of healthy fats. If you prefer other nuts, try almonds or pecans or use seeds like sunflower seeds to make this nut-free.
As for the sticky strawberries:
- Strawberries: chop these into smaller pieces so they turn sticky.
- Maple syrup: for the sticky sweetness and we only need a little bit.
- Lemon juice: for a little tang and to cut through the sweetness.
To serve, I like to add some extra strawberries, yoghurt and crushed walnuts.
Are these gluten-free and nut-free?
These are naturally gluten-free, as long as your oats are certified gluten-free. to make this nut-free, swap the walnuts for sunflower or pumpkin seeds. Also check that your dairy-free milk and yoghurt do not contain nuts.
How do I make them?
These oats come together in one dish:
- Lay out some strawberries in a dish: to form the base layer.
- Mash the banana and stir in the other wet ingredients: until smooth.
- Add in the dry ingredients: and stir again.
- Fold in the strawberries and most of the walnuts and spoon into the dish: top with extra walnuts.
- Bake until golden and delicious: about 30 minutes.
- Heat up the sticky strawberry ingredients: until bubbling.
- Serve the baked oats warm or cold: topped with extra yoghurt and the sticky strawberries.
How long will they last?
These oats will keep for 2-3 days in the fridge in a sealed container, as will the sticky strawberries. You can freeze the baked oats, wrapped well, for 1 month and allow to defrost before eating warm or cold.
What else can I make?
For other oat breakfast ideas:
- Cherry Almond Baked Oats
- Apple Pie Chia Pudding Pots
- Lemon and Blueberry Chia Baked Oats
- Raspberry Brownie Caramel Blended Oats
- Vegan Banana Cream Pie Jars
Strawberry and Walnut Baked Oats (Vegan Gluten-Free)
These Strawberry and Walnut Baked Oats are cake-y, delicious and taste like dessert for breakfast. They are made with simple, plant-based, gluten-free ingredients and are naturally high in protein and fibre.
Ingredients
For the Oats:
- 8-10 large strawberries, trimmed
- 1 ripe banana, mashed
- 120g thick coconut yoghurt
- 120ml plant-based milk
- 1 tbsp chia seeds
- 1 tbsp hulled hemp seeds
- 100g oats
- 40g vegan vanilla protein powder
- 1 tsp baking powder
- 70g walnuts, crushed
For the Sticky Strawberries:
- 120g strawberries, trimmed weight
- 1 tsp maple syrup
- 1 tsp lemon juice
To Serve:
- 4 tbsp thick coconut yoghurt
- Fresh strawberries, halved
- Extra walnuts
Instructions
- Start by preheating the oven to 160Fan/180ºC and have an oven-proof dish to hand.
- Slice the strawberries into 4 slices and arrange them all over the base of the dish in a single layer. With the rest of the slices, chop these into smaller pieces and keep to one side.
- For the baked oat mix, add the mashed banana, yoghurt, milk, chia seeds, hemp seeds, oats, protein powder and baking powder to a large mixing bowl and stir well to a sticky mix.
- Pour in 40g of the walnuts and the chopped strawberries and stir well.
- Spoon the mix over the sliced strawberries in the dish and smooth over the top. sprinkle over the remaining 30g walnuts and bake for 30-35 minutes, until golden brown on top and firm to touch.
- Meanwhile, make the sticky strawberries. Chop the strawberries into ¼ pieces and add to a small saucepan with the ample syrup and lemon juice and warm over a high heat for 10 minutes, gently bubbling. Stir often to make sure they don’t stick. They will be syrup-y and sticky.
- Allow the oats to cool for 10 minutes (they firm up as they cool) before spooning into bowls and serving with yoghurt, the sticky strawberries, extra berries and walnuts.
- Enjoy straight away or allow to cool and keep in a sealed container for 2-3 days or in the freezer for 1 month. Allow to defrost and enjoy cold or warm bac up in the oven for 5 minutes or the microwave for 1 minute.
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Stay in touch
I look forward to hearing what you think of these Strawberry and Walnut Baked Oats so please let me know in the comments below and leave a star review above. If you do make these rolls, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With strawberry walnut love x
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