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I finally figured out how to beat morning donut cravings: trick myself with soft strawberry baked oats that last me all morning. It all comes down to layering—a gooey pool of strawberry jam hiding beneath fluffy, cake-like oats.
Served this at my kid’s sleepover and fooled the crowd—they called it cake. Secret’s out: use very ripe bananas and the right way of blending everything up.
Key Ingredients You’ll Need
- Frozen or fresh strawberries
- Creamy nut butter (almond’s my go-to)
- Ultra-ripe bananas for all that sweetness
- Whole rolled oats (skip steel cut)
- Extra boost? Chia seeds
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Simple Gameplan
How to Blend Everything
* Start by blitzing oats into a powder
* Slowly mix in the wet ingredients
* Stop quickly—go too far and it gets weird
How to Layer
- 1.
- Spoon about a third of the mix into your greased cup
- 2.
- Plop in a scoop of warm jam
- 3.
- Cover it up with the rest of that batter
- 4.
- Dust cinnamon and sugar on top for good measure
Speedy Strawberry Jam Guide
* Cook berries for five minutes
* Smash as you stir
* Toss in chia to thicken things up
* Let it cool down before you scoop
Baking Know-How
* Crank oven to 350°F first
* Pop it in for 22 to 25 minutes
* You’re looking for a set top with a soft middle
* Pull out before it dries out
Exact Quantities You Need
Base Blend Info
* 1 ripe banana
* 1/3 cup almond milk
* 2 tablespoons almond butter
* 1/2 teaspoon cinnamon
* 1 teaspoon baking powder
* 1 tablespoon maple syrup
* 1/2 cup rolled oats
* 1 large egg or try flax egg
Jam Part
* 1 tablespoon chia seeds
* 1 cup strawberries
* Splash of lemon for zing
* 1 teaspoon maple syrup
Topping Goodness
* 1/2 teaspoon cinnamon
* 2 tablespoons coconut sugar
Keep Temp Steady
* Make sure everything’s not cold
* Oven should be hot before you even start
* Grease every bit of that mug or dish
Things to Remember
* The riper the banana, the better
* Always use natural nut butter
* Berries can be frozen or not—it works either way
* Let it sit five minutes after baking
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Fixing Classic Problems
If the Texture’s Off
* Weirdly heavy? Pull out fresh baking powder
* Wet inside? Use a bit less milk
* Not fluffy enough? Blitz oats even finer
* Cooks weird? Spin it around halfway through
Jam Got You Stuck?
* Too drippy? Up the chia
* Too stodgy? Loosen with some lemon
* Lacking sweetness? Mix in honey
* If it’s tart, pour in a bit more maple syrup
Fun Twists to Try
* Do a mixed berry center
* Swirl in chocolate hazelnut
* Tuck in apple-cinnamon
* Go peanut butter cup style
Easy Prep in Advance
* Bag up your dry stuff ahead of time
* Jam keeps three days in the fridge
* Blend wet parts fresh in the morning
* Don’t build it until you’re baking
Must-Know Tricks
* Wide shallow mugs bake more evenly
* Check at 20 minutes with a toothpick
* Wait at least three minutes before digging in
* If you’re making a bunch, grab a bigger dish
Serving and Storing Ideas
Best Way to Enjoy
* Eat warm (not scorching)—rest five minutes
* Heap on more berries
* Pour over maple syrup
* Add some yogurt on top
Storing Leftovers
* Best to eat right away
* You could store in the fridge for a day
* Blast in the microwave for 30 seconds to warm back up
* Freezing? Doesn’t work great
Awesome Combo Ideas
* Side of thick Greek yogurt
* Some extra fruit
* Your favorite tea or coffee
* Glass of almond milk on the side
Last-Minute Tips
* Blending with room temp stuff is much easier
* Don’t skimp on that cinnamon-sugar sprinkle
* Start checking doneness at 20 minutes
* Let sit before you dive in
Weekend Shortcut
Portion out dry ingredients into jars. Grab and mix any morning—makes things way quicker.
Expert Hint
Freeze ripe bananas in advance. Thaw overnight for a dreamy texture the next morning.