Strawberries and Cream Oatmeal – Yummy Toddler Food

With bright berry flavor and an easy method, this Strawberries and Cream Oatmeal is a nutritious breakfast to share with the kids. Plus, it reheats well, so you can make it one day and enjoy it for days to come!

Ever since my kids were babies, we’ve eaten oatmeal with fruit a few mornings a week. This strawberry version, which is similar to my Peaches and Cream Oatmeal, is one that we all particularly enjoy! It’s easy to make with fresh or frozen berries, is a great combination of flavors but uses accessible ingredients, and is easy to reheat if you have leftovers.

You can serve this as a baby breakfast idea or a healthy toddler breakfast, and of course, you can enjoy some yourself.

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make Strawberries and Cream Oatmeal so you know what to pick up from the store or have ready.

• Rolled oats (often called “old-fashioned oats”): Look for this classic oatmeal ingredient in the cereal aisle of your supermarket.
• Vanilla extract: I like to add vanilla to this recipe since it pairs so well with the berries and cream.
• Strawberries: You can use fresh diced strawberries or sliced frozen strawberries according to what you have on hand.
• Heavy cream: I like to finish this oatmeal with heavy cream to add richness and flavor. To make this dairy-free, simply use full-fat coconut milk or cream or another type of nondairy milk you prefer.
• Optional toppings: Hemp seeds, chopped nuts like walnuts or pecans, almond butter, peanut butter, cinnamon, chia seeds, granola, and/or brown sugar as you like.

Step-by-Step Instructions

Here’s a preview of how to make this Strawberries and Cream Oatmeal so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.

Step 1. Heat water in a medium pot over high heat. When almost about to boil, reduce heat to low and add the oats, vanilla, and cinnamon.

Step 2. Cook, stirring often, until the oats are softened and the water is absorbed. This step is pretty quick!

Step 3. Stir in the strawberries. Remove from the heat. Cover and let sit to soften briefly.

Step 4. Serve topped with cream and any optional toppings.

How to Store

Store leftover Strawberries and Cream Oatmeal in an airtight container for up to 5 days. Reheat to serve, adding more milk or cream as desired.

Best Tips for Success

• Divide the recipe in half to make a smaller amount.
• Use diced fresh strawberries or sliced frozen strawberries.
• Gluten-free: Use certified gluten-free rolled oats.
• Dairy-free: Use coconut milk or coconut cream.

I’d love to hear your feedback on this post, so please rate and comment below!

Get Recipe Ingredients

• Heat 4 cups water in a medium pot over high heat.

• When almost about to boil, reduce heat to low and add the oats, vanilla, and cinnamon.

• Cook, stirring often, until the oats are softened and the water is absorbed, about 4 minutes.

• Stir in the strawberries.

• Remove from the heat. Cover and let sit for about 3-5 minutes so the berries soften.

• Serve topped with cream and any optional toppings. Sweeten to taste, if desired.

• Store leftovers in an airtight container for up to 5 days. Reheat to serve, adding more milk or cream as desired.
• Divide the recipe in half to make a smaller amount.
• To make one serving in the microwave: Add ½ cup rolled oats, ¼ teaspoon cinnamon, and 1 cup water to heat-safe bowl. Cook for 1 minute. Stir in ½ cup fresh diced strawberries and cook for an additional minute. Serve with cream.
• To make with steel cut oats: Use 1 cup steel cut oats and 4 cups water. Simmer on medium-low heat until the oats are soft, about 20 minutes.
• Use frozen sliced strawberries if desired.

Calories: 185kcal, Carbohydrates: 22g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 22mg, Sodium: 7mg, Potassium: 174mg, Fiber: 3g, Sugar: 3g, Vitamin A: 296IU, Vitamin C: 21mg, Calcium: 33mg, Iron: 1mg