High-Protein Strawberry Peach Blended Baked Oatmeal

Whip up this wholesome, high-protein blended strawberry peach baked oatmeal for an easy morning breakfast that tastes just like dessert. Packed with satisfying ingredients and fresh summer fruit, it’s the ultimate cozy way to fuel your day.

There’s something so magical about turning a simple pantry staple into a breakfast that feels like a treat. Taking just a few minutes to toss your ingredients into a blender creates an ultra-soft, velvety texture that completely transforms your standard oatmeal routine—giving you a cozy, elevated bake without the heaviness.

This high-protein blended strawberry peach baked oatmeal is another wonderful way to enjoy oats, whether you are prepping easy weekday breakfasts ahead of time or hosting a relaxed weekend brunch. Packed with wholesome ingredients like cottage cheese, eggs, and fiber-rich oats, and loaded with juicy pockets of fresh summer peaches and strawberries, every warm bite hits the spot. Finished with a cooling dollop of Greek yogurt and a dusting of cinnamon, it’s café-style comfort food at its finest.

Why I Love This Strawberry Peach Blended Baked Oatmeal

• Cake-Like Breakfast Texture: Blending classic rolled oats with Greek yogurt creates a velvety batter that bakes up like a warm, tender slice of berry-peach cake.
• Meal Prep Essential: Easy to bake in advance, slice into individual portions, and store in the fridge for a quick, grab-and-go high-protein morning.
• Naturally Sweetened & Fruity: Bursting with juicy strawberries and sweet peaches, offering a comforting cafe-style breakfast that keeps you full for hours.

Key Ingredients & Simple Swaps

How to Make Strawberry Peach Blended Baked Oatmeal

1. Preheat & Prep: Preheat your oven to 375°F (190°C) and lightly grease a square baking dish.
2. Prep the Fruit: Wash and slice your fresh strawberries and peaches, keeping them ready for the batter and topping.
3. Blend the Base: In a full-size high-speed blender, combine the rolled oats, cottage cheese, soy milk, banana, maple syrup, egg, vanilla, baking powder, and cinnamon. Blend on high until completely smooth and creamy.
4. Fold in the Fruit: Gently fold half of your sliced strawberries and peaches directly into the blended batter.
5. Assemble the Bake: Pour the batter into your prepared baking dish. Arrange the remaining sliced fruit decoratively across the top.
6. Bake to Golden: Bake for 25–30 minutes until the center is set and the edges are lightly golden. Let cool slightly before slicing!

Prep Ahead & Best Ways to Store It

• Make-Ahead Friendly: Blend the batter and assemble the dish the night before, cover it, and bake it fresh the next morning.
• Storage: Store leftover squares in an airtight container in the refrigerator for up to 4 days.
• Reheating: Warm individual slices in the microwave for 30–45 seconds or in a toaster oven.

The Full Printable Recipe

High-Protein Strawberry Peach Blended Baked Oatmeal

Amy Belle

A cozy, high-protein baked oatmeal featuring blended rolled oats, creamy cottage cheese, sweet bananas, and fresh summer peaches and strawberries. Naturally sweetened and baked to golden perfection for an elevated morning bake.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Calories 290 kcal

Equipment

• 1 full-size blender
• 1 9×9 baking dish

Ingredients

  

Blended Oatmeal Base Ingredients

• 2 cups rolled oats certified gluten-free if preferred
• 1 cup cottage cheese or plain Greek yogurt
• ¾ cup organic soy milk or milk of choice
• 1 ripe banana
• ⅓ cup pure maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp fine sea salt

Fruit Mix-ins & Toppings

• 1 cup fresh strawberries hulled and sliced (divided)
• 1 large ripe peach pitted and sliced (divided)

Instructions

 

Preheat and Prep

• Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch square baking dish.
• Wash and slice your fresh strawberries and peaches, keeping a portion set aside for the decorative top layer.

Blend the Oat Base

• In a high-speed blender, combine the rolled oats, cottage cheese, soy milk, ripe banana, pure maple syrup, egg, vanilla extract, baking powder, baking soda, ground cinnamon, and sea salt.
• Blend on high until completely smooth, velvety, and creamy.

Fold in the Fruit

• Gently fold about half of your sliced fresh strawberries and peaches directly into the blended batter with a spatula.

Assemble the Bake

• Pour the batter evenly into your prepared baking dish.
• Arrange the remaining strawberry slices and peach fans decoratively across the top of the batter.

Bake to Golden

• Bake at 375°F for 25 to 30 minutes until the center is fully set and the edges are lightly golden.
• Let cool slightly before slicing and serving warm.

Notes

Meal Prep & Storage: Store leftover baked oatmeal slices in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave for 30–45 seconds before serving.

Quality Ingredients Matter: For the best texture and structure in your blender bakes, we love using Bob’s Red Mill Organic Rolled Oats paired with Nielsen-Massey Pure Vanilla Extract.

Approx. Nutrition Per Serving: [ ~290 kcal | 16g Protein | 45g Carbs | 6g Fiber | 5g Healthy Fats ]

Keyword baked oatmeal, easy healthy breakfast, high protein breakfast, meal prep breakfast, strawberry peach oatmeal

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