Strawberry Shortcake Baked Oats:

Name: Strawberry Shortcake Baked Oats
Ingredients: 1 cup sprouted gluten free oats; 1 1/2 cups almond milk; 3 Tbsp raw coconut butter (reserve 1 Tbsp for drizzle); 1/2 tsp baking soda; 1 tsp cinnamon; 1/4 cup chia seeds; 1/4 cup hemp seeds; 2 tsp vanilla extract; 1/3 cup unsweetened coconut shreds; 1 cup diced strawberries; 1 Tbsp melted coconut butter on top; 1 Tbsp Coconut oil

If you are looking to switch up your breakfast on-the-go ideas, I have you covered with these STRAWBERRY SHORTCAKE BAKED OATS. They are the perfect item to meal prep on Sunday’s and have it all set to go in the morning so you can focus on doing other things before heading into work.

Enjoy warmed or cold:

The nice thing about these baked oats is that they taste good warm or cold. So if you have no time to reheat in the morning you can just grab and go and it will taste just as good, I promise.

Why no added sugar?

I made these without adding any sugar, because I have been trying to get my sugar dragon in check. I find that when I use raw coconut butter and unsweetened coconut, it gives it enough sweetness without needing to add any additional sweetness. But, if you like things on the sweeter side, I would recommend adding in about 1/3- 1/2 cup of maple syrup.

What you will need to make these no sugar added strawberry shortcake baked oats:

Sprouted Gluten Free quick oats
Hemp seeds
Almond Milk
Raw Coconut butter
Baking soda
Cinnamon
Chia seeds
Vanilla extract
Raw unsweetened coconut shreds
Fresh organic strawberries

Add all ingredients to a large bowl and mix. Spray 4 ramekins with coconut oil and divide the batter among the 4 ramekins, and top with more strawberries.

Add your ramekins to your oven and bake 350 F for about 20-25 minutes. You can also wait to bake the morning you plan on having if you didn’t want to bake them ahead of time.