Easy Strawberry Banana Baked Oatmeal

This strawberry banana baked oatmeal recipe is the perfect make ahead breakfast. Strawberry, banana and chocolate… what could be better? 

Baked oatmeal with fresh strawberries, banana and chocolate chips in a square baking dish.

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.


Close up shot of baked oatmeal with fresh strawberries, banana and chocolate chips in a square baking dish.

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!

Baked oatmeal portion in a bowl with fresh strawberries, banana, chocolate chips and almond milk.

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. 


Strawberry Banana Baked Oatmeal

  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6


This strawberry banana baked oatmeal recipe is the perfect make ahead breakfast. Strawberry, banana and chocolate… what could be better? 


  • 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


  1. Preheat the oven to 375°F.
  2. 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.
  3. Gently fold in 1 cup strawberries, 1/2 of your banana slices and 1/8 cup of chocolate chips.
  4. Carefully pour oatmeal mixture into the prepared baking dish.
  5. Scatter the remaining strawberries, banana slices and chocolate chips on top.
  6. 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.


  • 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.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • 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

More Baked Oatmeal Recipes to Try:

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  1. could you skip the oil. i dont like to use this at all when cooking maybe add but more milk would this work

  2. I just prepared for tomorrow. I tried it to see how it tasted and I loved it. Greetings from Puerto Rico.❤️❤️❤️

  3. I made this this morning and OMG was sooooo good. I was wondering when strawberries aren’t in season can you use frozen strawberries? I was worried because their frozen they will hold the water and will it make it soggy? Highly recommend this recipe perfect for one the go.😃

  4. Absolutely delicious! Only difference was I used coconut milk as that’s what I had. I’ve been having this for breakfast every morning this week and it’s really filling – no mid morning biscuit box raids! Second batch currently in the oven for the weekend.

  5. *Heavenly* and so easy! I added 1 teaspoon almond extract and approx 1/2 cup walnuts & it was delicious!! Highly recommend for meal prep and/or when hosting breakfast/brunch.

    • Yes! 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.

  6. I 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!

    • Hi 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!

    • Yay! 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!

  7. I 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.

  8. Really appreciated, information shared was really fantastic, good job, keep sharing and make us aware through your article.

    Thanks For Sharing You ideas.

  9. This was delicious! Made it on a Sunday and had it for breakfast all week. Thank you for the recipe!

  10. This 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.

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