This Quaker Oats strawberries and cream recipe turns a classic oatmeal packet into a fresh, homemade breakfast that tastes far more indulgent than its simple ingredient list suggests. Steel-cut or old-fashioned oats are simmered with ripe strawberries and a touch of cream, resulting in a creamy, lightly sweet, and satisfying bowl that comes together in about 20 minutes. It’s a versatile base you can adapt to any season, and it’s genuinely more delicious than the packaged version.
Ingredients
- 1 cup (160 g) Quaker old-fashioned rolled oats (or steel-cut, see Tips)
- 2 cups (480 ml) water
- 1 cup (240 ml) whole milk or heavy cream (or a mix)
- 1 ½ cups (225 g) fresh strawberries, hulled and sliced (about 12 medium berries)
- 2–3 tablespoons (25–40 g) brown sugar or maple syrup, to taste
- ¼ teaspoon vanilla extract
- Pinch of salt
- Optional for serving: extra sliced strawberries, a drizzle of cream, chopped nuts, or a sprinkle of cinnamon
Instructions
- In a medium saucepan, combine the oats, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low and simmer, stirring occasionally, for 5 minutes.
- Stir in the sliced strawberries and brown sugar (or maple syrup). Continue to cook for another 5–7 minutes, stirring frequently, until the oats are tender and the strawberries have softened and released their juices, creating a pink swirl.
- Pour in the milk or cream and vanilla. Stir well and cook for another 2–3 minutes, until the oatmeal is creamy and heated through. The mixture will thicken as it sits, so if you prefer a looser texture, add a splash more milk.
- Taste and adjust sweetness, adding more sugar if needed. Remove from heat.
- Ladle into bowls and top with extra strawberries, a drizzle of cream, or nuts if desired. Serve warm.
Tips
- Steel-cut oats: If using steel-cut oats, increase the liquid to 3 cups (720 ml) total (water + milk) and cook for 20–25 minutes, adding the strawberries halfway through. The texture will be chewier and nuttier.
- Don’t overcook: Old-fashioned oats cook quickly; keep an eye on them after the 10-minute mark. Overcooking makes them gummy. The oatmeal should be creamy but still hold its shape.
- Use ripe berries: The sweetness of the oatmeal depends heavily on the strawberries. If they’re not in season, add an extra tablespoon of sugar or use frozen strawberries (thawed and drained) for more consistent flavor.
- Make it dairy-free: Substitute full-fat coconut milk or almond milk for the cream. Coconut milk adds richness, while almond milk keeps it lighter.
Serving Suggestions
Serve this oatmeal as a hearty breakfast or a comforting after-school snack. Pair it with a side of scrambled eggs for protein, or top it with a dollop of Greek yogurt for extra creaminess. For a brunch spread, offer it alongside fresh fruit salad and a pot of coffee. It’s also lovely topped with a spoonful of strawberry jam for extra fruitiness.
Variations
- Banana Strawberry: Add ½ sliced banana along with the strawberries for natural sweetness and a thicker texture.
- Chocolate Strawberry: Stir in 1 tablespoon of cocoa powder with the oats, or add a handful of dark chocolate chips at the end.
- Baked Oatmeal: Turn this into a baked dish by mixing the ingredients in a baking dish and baking at 350°F (175°C) for 25–30 minutes until set. Great for meal prep.
- Overnight Oats: Combine all ingredients in a jar (use Greek yogurt instead of cream) and refrigerate overnight. No cooking needed – just stir and eat cold.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The oatmeal will thicken considerably as it cools. To reheat, add a splash of milk or water and warm gently on the stovetop or in the microwave, stirring every 30 seconds until heated through. You can also freeze individual portions in freezer-safe containers for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use frozen strawberries? Yes, frozen strawberries work well. Thaw them first and drain off excess liquid to avoid making the oatmeal watery. You may need to add a little extra sugar since frozen berries can be more tart.
Can I make this vegan? Absolutely. Use a plant-based milk like oat, almond, or soy milk, and replace the cream with full-fat coconut milk or a vegan creamer. Maple syrup is a great sweetener.
Why is my oatmeal too thin? The oatmeal will thicken as it cools, so give it a minute off the heat. If it’s still thin, cook for another 2–3 minutes, stirring constantly, until it reaches your desired consistency. Remember that different oats absorb liquid differently.
Can I use quick oats? Yes, but reduce the cooking time to about 3–4 minutes total. The texture will be softer and less chewy, but it still works in a pinch.
Is this recipe gluten-free? Quaker oats are processed in a facility that also handles wheat, so they are not certified gluten-free. If you need gluten-free, look for oats specifically labeled gluten-free.
Can I add protein powder? Yes, stir in a scoop of your favorite protein powder after the oatmeal is cooked, adding extra milk to keep it creamy. This will change the texture slightly.
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