Protein Strawberry Oatmeal Bake (Freezer Friendly!)

This Strawberry Oatmeal Bake (Freezer Friendly!) is the perfect make-ahead breakfast for busy mornings. What I love about this Breakfast is that it’s filling, lightly sweet, and packed with nourishing ingredients... plus it is freezer friendly!

I’ve been making this for years when I want something I can prep once and eat all week. It makes great leftovers and is easy to switch up with different fruits depending on what you have on hand.

If you like this dish, you should try my Cranberry Orange Baked Oatmeal, Blueberry Lemon Overnight Oats, or Greek Yogurt Breakfast Muffins.

Why You Will Love This Recipe

Easy cooking
Mix, bake, and slice... perfect for prepping ahead.

Healthy ingredients
Made with oats, protein powder, and naturally sweet ingredients.

Versatile meal
Great for breakfast, snacks, or freezer-friendly meal prep.

Ingredients

Old-fashioned rolled oats – Create a hearty, soft texture that holds together well.

Protein powder – Adds a boost of protein to keep you full longer.

Brown sugar – Adds a touch of sweetness and depth.

Salt – Enhances all the flavors.

Soy milk – Adds moisture and keeps the bake soft.

Cottage cheese – Blends smoothly and adds creaminess and protein.

Fresh strawberries – Bring natural sweetness and a fresh, fruity flavor.

Eggs – Help bind everything together.

Vanilla extract – Adds warmth and flavor.

Substitutions and Variations

Use a different milk:
Almond milk, oat milk, or dairy milk all work.

Swap fruit:
Try blueberries, raspberries, or mixed berries.

Make it dairy-free:
Use dairy-free yogurt instead of cottage cheese.

Adjust sweetness:
Reduce or increase brown sugar based on preference.

Add texture:
Mix in chopped nuts or seeds.

Instructions

1. Preheat oven: Heat oven to 350°F and coat an 8-inch square baking pan with cooking spray.
2. Mix dry ingredients: In a bowl, combine oats, protein powder, brown sugar, and salt.
3. Blend wet ingredients: In a blender, combine soy milk and cottage cheese.Blend until smooth.
4. Combine: Pour the blended mixture into the dry ingredients. Stir in beaten eggs and vanilla until fully combined and stir in sliced strawberries.
5. Assemble: Pour mixture into the prepared baking pan and spread evenly.
6. Bake: Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Let cool for 15 minutes before slicing.

Tips and Notes

• Let it cool slightly before slicing so it holds together.
• This freezes really well, slice your portions and then freeze.
• Add extra strawberries on top after baking for a fresh finish.

Recipe FAQs

Can I make this ahead?
Yes! It’s perfect for meal prep and lasts several days.

Can I freeze this?
Absolutely. Slice and freeze for up to 3 months.

How do I reheat it?
Microwave or warm in the oven until heated through.

Serving Suggestions

• Serve warm with a drizzle of maple syrup
• Add a spoonful of Greek yogurt
• Top with nut butter
• Pair with eggs for extra protein

Storage and Reheating Instructions

Storage:
Store in an airtight container in the fridge for up to 5 days.

Reheating:
Microwave for 30–60 seconds or warm in the oven.

Tips:
Add a splash of milk before reheating to keep it moist.

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