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
I have not tested this recipe without the coconut oil, but a few readers have said they have omitted the coconut oil and it turned out just fine. If you give it a try, I’d love to know how it works out for you. Enjoy!
Will this turn out fine if I put the ingredients in a bag to freeze and bake later? I’m trying to make a stockpile of freezer meals before I give birth and I’d love to include this one.
Hi Laura – If you would like to freeze this baked oatmeal, I would recommend putting it all together and baking it, letting it cool completely, and then cutting it into individual portions to freeze. Then you can pull out one at a time. When you’re ready to eat it, let it thaw in the fridge overnight or you can eat it cold or heat it in the over, toaster oven or microwave. Enjoy!
Totally! I love freezing baked oatmeal. I recommend letting it cool completely and then cutting it into individual portions to freeze. Then you can just pull out one at a time. When you’re ready to eat it, let it thaw in the fridge overnight and you can eat it cold or heat it in the oven, toaster oven or microwave.
Hi Katie – Yes, you can freeze this after you bake it! I recommend letting it cool completely and then cutting it into individual portions to freeze. Then you can just pull out one at a time. When you’re ready to eat it, let it thaw in the fridge overnight and you can eat it cold or heat it in the oven, toaster oven or microwave.
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What can be used in place of the oil? I am vegan and use no oil, butter or any dairy. Thanks.
I have not tested this recipe without the coconut oil, but a few readers have said they have omitted the coconut oil and it turned out just fine. If you give it a try, I’d love to know how it works out for you. Enjoy!
Will this turn out fine if I put the ingredients in a bag to freeze and bake later? I’m trying to make a stockpile of freezer meals before I give birth and I’d love to include this one.
Hi Laura – If you would like to freeze this baked oatmeal, I would recommend putting it all together and baking it, letting it cool completely, and then cutting it into individual portions to freeze. Then you can pull out one at a time. When you’re ready to eat it, let it thaw in the fridge overnight or you can eat it cold or heat it in the over, toaster oven or microwave. Enjoy!
CAN THIS BE MADE WITH REGULAR MILK? MY SON IS ALLERGIC TO ALMONDS.
Definitely! Any type of milk will work.
Can you freeze this. If so what would the preparation be to do that?
Totally! I love freezing baked oatmeal. I recommend letting it cool completely and then cutting it into individual portions to freeze. Then you can just pull out one at a time. When you’re ready to eat it, let it thaw in the fridge overnight and you can eat it cold or heat it in the oven, toaster oven or microwave.
In May you said you wouldn’t recommend since it changes the texture. So is it ok to freeze or not?
Hi Katie – Yes, you can freeze this after you bake it! I recommend letting it cool completely and then cutting it into individual portions to freeze. Then you can just pull out one at a time. When you’re ready to eat it, let it thaw in the fridge overnight and you can eat it cold or heat it in the oven, toaster oven or microwave.
Loved this recipe. It is easy and delicious. I like it warmed up with milk.
So glad you loved this recipe, Lindsay! Thanks for making it and for the review!