This strawberry banana baked oatmeal recipe is the perfect make ahead breakfast. Strawberry, banana and chocolate… what could be better?
Strawberry season is here! I love picking up fresh strawberries at the farmers’ market so I knew I needed to create a strawberry baked oatmeal! Strawberry banana is such a classic flavor combo, but I figured why not toss some chocolate chips in the mix. You can never go wrong with some added chocolate, amiright?
This baked oatmeal recipe turned out better than I expected and I can’t wait for you to try it!
Is Baked Oatmeal Healthy?
I get ask this question often so I’ll start out by saying that yes, baked oatmeal is a healthy breakfast option. There is a great balance of macronutrients – healthy fats from the egg and coconut oil, fiber from the oats, and lean protein from the egg.
Ingredients in Strawberry Banana Baked Oatmeal
old-fashioned rolled oats – my fave brand isBob’s Red Mill gluten-free old fashioned rolled oats.
pure maple syrup – pure maple syrup is the perfect natural sweetener to use for baked oatmeal in my opinion!
baking powder – helps the baked oatmeal rise.
cinnamon – for a little spice.
sea salt – just a touch!
almond milk – I like using unsweetened almond milk, but any type of milk will work!
egg – or a flaxseed egg. To make a flaxseed egg combine 1 Tablespoon of flaxseed with 3 Tablespoons of water and let it sit for about 5 minutes to “gel” up.
coconut oil – make sure you’re using extra virgin coconut oil. I’ve purchased several different brands of coconut oil before, but Nutiva organic extra virgin coconut oil is my favorite.
pure vanilla extract – a wonderful flavor enhancer.
bananas & strawberries – the stars of the show! I would recommend using fresh fruit here. Frozen strawberries would likely work, but they also might release too much liquid while baking, so I’d recommend thawing the frozen fruit and draining the excess liquid prior to baking.
Yes, you can make baked oatmeal ahead of time. There are a couple options that work really well. Here’s what I recommend:
Option 1: Bake and Then Reheat Before Serving
Prepare baked oatmeal as the recipe suggests. Once baked, let the oatmeal cool, cover the baking dish and place in the fridge. You can do this 1-2 days in advance.
When ready to serve, take oatmeal dish from fridge, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set toaster oven to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
Option 2: Prep as Much as You Can Without Baking
Mix together your dry ingredients in a bowl, cover and let sit out on the counter until morning.
Mix together all the wet ingredients in another bowl, cover and store in the fridge until morning.
In the morning, simply mix the wet and dry ingredients together, pour oatmeal mixture into your prepared baking dish and bake as recipe suggests.
How Long Does Baked Oatmeal Last in the Fridge?
Baked oatmeal lasts about 4-6 days in the fridge. If I’m not serving it to a group of people for brunch, I love making one batch on Sunday and having balanced breakfasts the rest of the week. This is a great recipe for meal prep!
additional strawberries, bananas and milk for serving
Instructions
Set oven: Preheat the oven to 375°F.
Prepare pan: Spray an 8-inch square baking dish with cooking spray.
Mix ingredients: In a large bowl, mix together the oats, baking powder, cinnamon and salt. Add in milk, maple syrup, egg, coconut oil, vanilla and mashed banana. Stir well to combine.
Add remaining ingredients: Gently fold in 1 cup strawberries, 1/2 of your banana slices and 1/8 cup of chocolate chips.
Pour into baking dish: Carefully pour oatmeal mixture into the prepared baking dish.
Add toppings: Scatter the remaining strawberries, banana slices and chocolate chips on top.
Bake: Bake for 50-60 minutes or until the middle of the bake is set (it might still be slightly wet from the strawberries but that’s okay). The top/edges will be golden.
Serve: Remove from the oven and let cool for a few minutes. This will allow the baked oatmeal to set a bit more. Portion and serve. Top with additional fresh strawberries, banana and a splash of milk.
Video
Notes
Storage: Store baked oatmeal in the fridge in an airtight sealed container for 4-6 days.
To reheat: Add a portion to a microwave-safe bowl and heat until warm throughout, about 1 minute or set oven (or toaster oven) to 350° and bake for 5-10 minutes, or until warm. Top with extra almond milk, if desired.
Nutrition
Serving: 1/6th of recipe (2/3 cup – 1 cup)Calories: 308kcalCarbohydrates: 48gProtein: 6gFat: 12gFiber: 6gSugar: 23g
Omg! These are crazy good! I did blend one and a half cups of the oats and left one half whole and I used butter instead of coconut oil… and I only had one banana but… delicious! I probably could have put a little less milk since I blend d the oats… but oh do good. I love your oat recipes! Yum!
I just made this for the first time, it’s so good! I didn’t have enough bananas so I only used 1 banana mashed inside and added more strawberries. It still turned out great! I love it heated up with some milk in the morning for breakfast!
As I prepare to make this again, I realized that maybe I haven’t left a comment yet. I have been making this since early pandemic days – sometimes as often as 3x/week. It is an absolute favourite in our house. We eat it like a bar, no added milk necessary, and it never lasts until the end of the day. I easily make it vegan by using chia and adding a bit more liquid (I have been using organic soy milk lately, for added protein). I also use no oil and less maple syrup, as the bananas and berries make it sweet enough for us. Thank you for this great recipe!!
**Side note, I see now that the recipe has been updated with a vegan option. Well done!
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Omg! These are crazy good! I did blend one and a half cups of the oats and left one half whole and I used butter instead of coconut oil… and I only had one banana but… delicious! I probably could have put a little less milk since I blend d the oats… but oh do good. I love your oat recipes! Yum!
Can this be frozen? If so, at what stage – before or after baking? Thank you!
Hi, Mary. It can after baking but I don’t recommend it as it changes the overall texture! This is best made ahead and stored in the fridge.
I just made this for the first time, it’s so good! I didn’t have enough bananas so I only used 1 banana mashed inside and added more strawberries. It still turned out great! I love it heated up with some milk in the morning for breakfast!
Yay! I’m so glad this recipe was a hit, Allison! Thanks for leaving a review and star rating, I really appreciate it.
As I prepare to make this again, I realized that maybe I haven’t left a comment yet. I have been making this since early pandemic days – sometimes as often as 3x/week. It is an absolute favourite in our house. We eat it like a bar, no added milk necessary, and it never lasts until the end of the day. I easily make it vegan by using chia and adding a bit more liquid (I have been using organic soy milk lately, for added protein). I also use no oil and less maple syrup, as the bananas and berries make it sweet enough for us. Thank you for this great recipe!!
**Side note, I see now that the recipe has been updated with a vegan option. Well done!
Yay! I’m so glad you and your family are loving this baked oatmeal, Ruth! Thank you so much for sharing your review, it means so much to me!
Yum!! This was a family favorite. Not mushy like other baked oatmeal recipes we have tried and so much flavor!
Woo! Love hearing this, Cristina! So glad it was a hit with your family, thank you for sharing.