Name: Strawberries and Cream Overnight Oats Cake
Prep time: 10 min
Total time: PT-487113H32M36S
Cuisine: American
Ingredients: 2 cups (200 g) old-fashioned rolled oats; 2 Tbsp chia seeds; 2 cups (480 ml) unsweetened milk of choice (dairy or almond); 1 cup (240 g) plain or vanilla Greek yogurt, divided; 3 Tbsp maple syrup or honey, plus extra to drizzle; 1 tsp vanilla extract; 1⁄4 tsp fine sea salt; 2 cups (about 300 g) diced fresh strawberries; 1 Tbsp lemon juice; 1⁄2 cup strawberry jam (optional swirl); 1⁄2 cup whipped cream or coconut whip for topping; 2 Tbsp sliced almonds or crushed graham crackers for garnish (optional)

An effortless make-ahead breakfast-meets-dessert that pairs the wholesome comfort of baked oats with the classic charm of strawberries and whipped cream.

Short Description

This Strawberries and Cream Overnight Oats Cake transforms humble rolled oats into a tender, sliceable cake. The batter is assembled the night before, allowing the oats to soften and the flavours to meld. In the morning, simply bake, crown with billowy whipped cream, and serve—proof that convenience and indulgence can happily coexist.

Why You’ll Love This Recipe

Set-and-forget convenience: All the mixing happens the night before, freeing your morning.
Nutrient-forward indulgence: Rolled oats, Greek yogurt, and fresh strawberries create a balanced treat.
Minimal equipment: One bowl, one baking dish, no electric mixer required.
Crowd-pleaser: Looks like dessert, fuels like breakfast—ideal for brunch tables and potlucks.
Customisable: Easily adapted for dairy-free, vegan, or gluten-free diets (see Variations).

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Rolled oats – 2 cups (200 g)
Milk (dairy or unsweetened almond) – 1 ¾ cups (420 ml)
Plain Greek yogurt – ½ cup (120 g)
Honey or pure maple syrup – ¼ cup (60 ml)
Large eggs – 2
Vanilla extract – 1 teaspoon
Baking powder – 1 ½ teaspoons
Fine sea salt – ¼ teaspoon
Fresh strawberries, hulled and diced – 1 ½ cups (225 g), plus ½ cup (75 g) sliced for topping
Heavy (double) cream – ½ cup (120 ml), chilled
Icing (powdered) sugar – 1 tablespoon

directions

Evening (Prep)
1. In a medium bowl whisk milk, yogurt, honey, eggs, and vanilla until smooth.
2. Stir in rolled oats, baking powder, and salt. Fold in 1 ½ cups diced strawberries.
3. Lightly grease an 20 cm × 20 cm (8 × 8 inch) baking pan. Pour in the mixture, cover, and refrigerate for at least 8 hours (overnight).
Morning (Bake)
1. Pre-heat oven to 180 °C / 350 °F (160 °C fan).
2. Uncover the pan and bake 35–40 minutes, or until the centre is set and the top is lightly golden.
3. Cool 10 minutes on a rack.
Finish
1. While the cake cools, whip the cold cream with icing sugar to soft peaks.
2. Spread or pipe the whipped cream over the slightly warm cake and garnish with the remaining sliced strawberries.
Serve
Slice into eight squares and enjoy warm or at room temperature.

Servings and timing

Yield: 8 generous slices
Active prep: 10 minutes
Overnight soak: 8 hours
Baking time: 35–40 minutes
Cooling: 10 minutes

Variations

Dairy-free – Use almond milk, coconut yogurt, and coconut cream for topping.
Vegan – Replace eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water; sweeten with maple syrup and top with whipped coconut cream.
Gluten-free – Select certified gluten-free oats.
Chocolate twist – Fold ¼ cup (45 g) dark chocolate chips into the batter.
Nut lover’s – Sprinkle ⅓ cup (40 g) sliced almonds on top before baking for a toasted crunch.

storage/reheating

Refrigerator: Cover leftovers and chill up to 4 days.
Freezer: Wrap individual slices tightly; freeze for 2 months. Thaw overnight in the fridge.
Reheating: Warm slices in a 160 °C / 325 °F oven for 10 minutes or microwave 30 seconds; add fresh whipped cream after heating.

FAQs

Can I use quick oats instead of rolled oats?

Quick oats will produce a softer, less structured cake. Rolled oats are recommended for the best texture.

How sweet is the finished cake?

It is mildly sweet—closer to breakfast than dessert. Adjust honey or maple syrup to taste.

May I substitute frozen strawberries?

Yes. Thaw, drain excess liquid, and pat dry before folding into the batter to avoid excess moisture.

What pan size works best?

An 20 cm × 20 cm (8 × 8 inch) square pan yields eight neat portions. A 23 cm (9-inch) round cake tin is an acceptable alternative; bake time is unchanged.

Do I have to soak the batter overnight?

At least 4 hours is essential for oat hydration, but overnight produces the lightest crumb.

Can I prepare the whipped cream in advance?

Yes. Stabilise it by adding 1 teaspoon skim milk powder while whipping; store covered for 24 hours.

Is this recipe suitable for meal prep?

Absolutely. Bake, portion, and refrigerate. Add fresh toppings just before serving.

How do I make it nut-free?

Choose nut-free milk (e.g., oat or dairy) and omit any nut garnishes.

Can children help with this recipe?

Certainly—the assembly involves simple stirring and layering, making it child-friendly under supervision.

How do I know the cake is done?

A gentle press in the centre should spring back lightly, and a skewer inserted should emerge with moist crumbs but no wet batter.

Conclusion

Strawberries and Cream Overnight Oats Cake marries simplicity and elegance: a dish mixed in minutes, left to rest, and baked into a fragrant cake that satisfies both nutritional needs and sweet cravings. Keep this recipe in your repertoire for leisurely weekends, holiday brunches, or any morning that deserves an effortless yet memorable start.

Strawberries and Cream Overnight Oats Cake