Blended Strawberry Oats

This blended strawberry oat bake turns basic ingredients into a treat that tastes like dessert but works as a healthy breakfast. The sweet jam middle tucked between fluffy oat layers makes something extra special that everyone loves—even those who turn their nose up at regular oatmeal.

I whipped these blended oat squares up during a crazy busy week when I needed grab-and-go breakfasts. Now they've become a family favorite, and everyone begs for them on weekends so we can eat them warm with that yummy drizzle on top.

Ingredients

• Old fashioned rolled oats: These turn into a flour-like base when blended, giving us that amazing cake feel
• Salt: Just a pinch makes everything taste better and brings out the sweetness
• Baking powder: Gives our oats a nice lift so they're fluffy instead of heavy
• Milk: Adds moisture and creaminess—any kind works, dairy or plant-based
• Large eggs: Hold everything together so our bake doesn't fall apart
• Vanilla extract: Brings a cozy flavor that makes everything taste homemade
• Strawberry jam: Creates that wow moment in the middle—splurge on good jam
• Powdered sugar: For the extra drizzle on top if you want that bakery look
• Sprinkles: Not needed but they make breakfast more fun, especially for kids

Step-by-Step Instructions

Prepare Your Baking Dish:

Get your oven going at 350°F and coat a 7.5x6-inch dish with cooking spray. Don't miss any spots or it might stick later.

Create Oat Flour:

Dump your oats into a blender and buzz them up until they look like flour. This usually takes half a minute or so. This trick is what makes these taste like cake instead of regular oatmeal.

Mix The Batter:

Throw in salt, baking powder, milk, eggs and vanilla with your oat flour. Blend until everything's mixed together—a few lumps are fine and add nice texture anyway.

Layer The First Half:

Pour half your mixture into the greased dish and smooth it out flat to make a nice even bottom for your jam.

Add The Jam Layer:

Drop spoonfuls of jam over the first layer and gently spread it around, leaving a little space at the edges. This keeps jam from bubbling over the sides during baking.

Complete The Layers:

Pour the rest of your batter on top and carefully cover all the jam. Take your time here—you want that jam hidden inside for a surprise when you cut into it.

Bake To Perfection:

Pop it in the oven for 20-25 minutes until the edges turn golden and the middle feels springy when you touch it lightly.

Cool And Prepare Frosting:

Let it sit for at least 5 minutes before cutting. While waiting, mix powdered sugar, a splash of milk, and vanilla for a simple drizzle if you want it.

Finish And Serve:

Pour your drizzle on top if using, add some sprinkles for fun, then cut into four squares. Enjoy while still warm or at room temp.

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My favorite thing about this dish is seeing people's faces when they find out it's actually oats. My niece who normally runs from anything healthy calls them her 'strawberry cake squares' whenever she visits, and I just smile knowing she's wolfing down something good for her.

Make-Ahead Tips

These oat squares actually taste better the next day. They get more cake-like after sitting in the fridge overnight. Just bake them, let them cool, then wrap them up tight. They'll stay good in the fridge for 4 days. I'd wait to add the drizzle until you're ready to eat them. When you want one, microwave it for about 25 seconds or just eat it cold straight from the fridge.

Easy Substitutions

You can swap out all kinds of things in this recipe based on what's in your kitchen. Any milk works fine—regular, almond, oat, or coconut. Change up the jam depending on what's in season or what you like. Blueberry and apricot versions taste amazing too. For chocolate fans, mix in a tablespoon of cocoa powder and use chocolate spread instead of jam. Can't have eggs? Mix 2 tablespoons ground flaxseed with 5 tablespoons water as a replacement.

Serving Suggestions

These oat squares taste great by themselves but you can dress them up too. Fresh cut strawberries go perfectly with the jam filling. A spoonful of Greek yogurt adds protein and a nice tang. For weekend breakfasts, serve them with a fruit smoothie or hot chocolate for the kids. They're also perfect for an afternoon snack with tea or a glass of cold milk.

The Science Behind Blended Oats

When you blend oats, you're changing both how they feel in your mouth and how your body uses them. The fine texture makes them taste like cake while keeping all the good stuff from whole oats. Blending does make your body process them a bit faster than regular oatmeal, but the protein and fiber still give you steady energy instead of a sugar crash. The eggs and milk add protein so you won't be hungry again an hour later.

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Frequently Asked Questions

→ Could oat flour replace blended oats?

Sure thing! Swapping rolled oats for oat flour works just as well and skips the blending step, keeping the texture silky.

→ Is it possible to go dairy-free?

Definitely! Swap in almond, oat, or soy milk and skip the frosting or try a non-dairy version instead.

→ What’s the best way to store leftovers?

Pop them into an airtight container and refrigerate for up to four days. Eat them cold or give them a quick microwave zap.

→ Can other flavors work instead of strawberry?

Totally! Use blueberry, apricot, or raspberry jam. You can even toss in fresh fruit for a new touch.

→ Can I freeze portions for later?

Yes, slice and freeze them for up to three months. To enjoy, let them thaw in the fridge or heat straight from frozen.

→ How to stop the jam from spreading into the batter?

Begin with half the batter smoothed out in your pan. Spoon on the jam gently, leaving a border, then cover it with the rest of the batter.