This strawberry banana baked oatmeal recipe is the perfect make ahead breakfast. Strawberry, banana and chocolate… what could be better?Â
Want to know one of the best feelings ever? When I share a sneak peek of recipe testing and you all go wild! I take all of your feedback seriously, so it feels so dang good when you go crazy over one of my recipes. Thank you! Everyone loved this recipe on Instagram so I’m extra excited to share it here on the blog.
HOW TO MAKE STRAWBERRY BAKED BANANA OATMEAL VIDEO
Is Baked Oatmeal Healthy?
Yes! Baked oatmeal is a great 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.
How Long Does Baked Oatmeal Last in the Fridge?
Baked oatmeals lasts 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!
Ingredients in Strawberry Banana Baked Oatmeal
- rolled old-fashioned oats
- pure maple syrup
- baking powder
- cinnamon
- sea salt
- almond milk
- egg (or flaxseed egg)
- coconut oil
- pure vanilla extract
- bananas
- strawberries
- chocolate chips
How to Make Baked Oatmeal
While it may take a few more minutes to whip up baked oatmeal, it’s still super simple! You’ll start by mixing the dry ingredients (oats, baking powder, cinnamon and salt) together in a large mixing bowl. Add in the wet ingredients (milk, maple syrup, egg, coconut oil, vanilla and mashed banana) and stir until everything is well combined. Lastly, fold in the strawberries, banana slices and chocolate chips. Pour into your baking dish and then top with extra berries, bananas and chocolate chips (because the more the merrier… right?!).
Enjoy right after baking or store in the fridge and reheat for healthy, delicious breakfasts all week long!
If you try this strawberry banana baked oatmeal, please be sure to leave a comment and star rating below. Your feedback is so helpful for the EBF team and other EBF readers.Â
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This strawberry banana baked oatmeal recipe is the perfect make ahead breakfast. Strawberry, banana and chocolate… what could be better?Â
Ingredients
- 2 cups rolled old-fashioned oats
- 1/4 cup pure maple syrup
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 2 cups almond milk
- 1 large egg (or 1 Tablespoon ground flaxseed)
- 2 Tablespoons coconut oil, melted
- 2 teaspoons pure vanilla extract
- 2 ripe bananas (1 mashed and 1 sliced)
- 1 1/2 cups fresh quartered strawberries (divided)
- 1/4 cup chocolate chips (divided)
- cooking spray
- additional strawberries, bananas and milk for serving
Instructions
- Preheat the oven to 375°F.
- Spray an 8-inch square baking dish with cooking spray. 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.
- Gently fold in 1 cup strawberries, 1/2 of your banana slices and 1/8 cup of chocolate chips.
- Carefully pour oatmeal mixture into the prepared baking dish.
- Scatter the remaining strawberries, banana slices and chocolate chips on top.
- 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. 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.
Notes
- Storage: This bake is great for meal prep it. Store it in the fridge in a sealed container for up for 4-6 days.
- To reheat: Add a portion to a microwave-safe bowl and heat until warm throughout, about 1-2 minutes. Top with extra almond milk, if desired.
Nutrition
- Serving Size: 1/6th of recipe (2/3 cup - 1 cup)
- Calories: 308
- Sugar: 23g
- Fat: 12g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 6g
Keywords: strawberry banana baked oatmeal
Liv Kittelson says
May 20, 2019 at 11:19 amThis looks so yummy! I may have overlooked this, but how many servings does the recipe make?
Brittany Mullins says
May 20, 2019 at 11:58 amNo worries! The recipe serves six so I usually just cut it into six even slices before serving. Each serving should be around 2/3 cup – 1 cup! Hope this helps.
Liv Kittelson says
May 20, 2019 at 11:58 amThank you!
Celena Bailey says
May 20, 2019 at 3:25 pmI just made this and OMG was it good!!!!
Brittany Mullins says
May 20, 2019 at 4:27 pmYay!! This makes me so happy. I have a super quick favor. Would you be up for leaving a second comment with a star rating for the recipe? The star ratings are super helpful!
Kim says
May 20, 2019 at 4:58 pmJust made this and it is delicious!!!!
This recipe will be on repeat.
Thanks for sharing!
★★★★★
Katherine says
May 20, 2019 at 7:33 pmThis is so delicious! I usually favour normal oatmeal or overnight oats over baked oatmeal but this is spot on! My husband and 4 year old loved it too! Thanks for the recipe.
★★★★★
Jenny says
May 21, 2019 at 12:46 amThis looks fab. Can I replace coconut oil with anything?
Brittany Mullins says
May 21, 2019 at 9:10 amI use coconut oil because it gives it a bit of fat and richness, but you could omit it if you want to cut back on the cals/fat or sub for a nut butter.
Jenny says
May 21, 2019 at 12:51 pmThanks. Really it was just because I didn’t want to buy some specially. I may tried with melted butter😊 can’t wait to try it
★★★★★
Brittany Mullins says
May 21, 2019 at 1:13 pmOh, I was thinking you didn’t want the extra fat. Melted butter will work great! 🙂
Laura says
May 21, 2019 at 6:28 amThis was delicious! Made it on a Sunday and had it for breakfast all week. Thank you for the recipe!
★★★★★
Lou says
May 22, 2019 at 5:54 amamazing post your site was referred to us by our local health store https://www.naturallyhealthyniagara.com. They tell us to read your blog. Thanks
★★★★★
Vikas Agrawal says
May 23, 2019 at 7:44 amReally appreciated, information shared was really fantastic, good job, keep sharing and make us aware through your article.
Thanks For Sharing You ideas.
★★★★★
Bonnie Froehlich says
May 27, 2019 at 7:34 pmI made this on Saturday and I really like it. I toasted a piece today and enjoyed with my coffee. I have a picture of the finished dish out of the oven, but sorry, I’m not very technical with the #’s and the @‘s. 😊 someday, someday.
★★★★★
Katherine Izzo says
May 30, 2019 at 10:50 pmDelicious! Could be a dessert!
★★★★★
Brittany Mullins says
May 31, 2019 at 8:39 amYay! So glad you loved it and I totally agree. The chocolate chips make it dessert-like! And thank you so much for coming back to leave a comment and star rating. These comments are so helpful!
Melissa says
June 2, 2019 at 10:57 amI made this and it is so delicious! I wasn’t sure if “ripe banana” meant black spotted or yellow…so I mashed up a spotted banana and sliced up a yellow banana and that worked great! Also, I recommend stirring the melted coconut oil into the oat mixture as opposed to the other cold liquids so that it doesn’t harden up from the cold.
I can’t wait to make this again!
★★★★★
Brittany Mullins says
June 2, 2019 at 11:05 pmHi Melissa. Ripe banana just means a banana that has ripened and isn’t green. yellow or a few black spots is fine. And great tip about the coconut oil. I’m so glad that you enjoyed this recipe and I so appreciate you taking the time to come back and leave a comment and star rating. Both are super helpful!
Joan says
June 6, 2019 at 2:19 pmCan I assemble this ahead of time and put it in the oven the next morning?
Brittany Mullins says
June 6, 2019 at 2:22 pmTotally!
Kelsea Cole says
June 8, 2019 at 1:54 pmCan I cut and freeze these if we don’t eat them all right away? I don’t want to waste any!
Brittany Mullins says
June 9, 2019 at 9:55 amYes! Once it’s cooled, you can cut it and freeze it for sure. I freeze my baked oatmeal cups all the time. Just make sure it’s in a freezer safe container/bag with as little air as possible.