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This strawberry banana baked oatmeal recipe is the perfect make ahead breakfast. Strawberry, banana and chocolate… what could be better?
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.
- Category: Breakfast
- Method: Bake
- Cuisine: American
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
Leave a Comment
A friend made this for a morning gathering and I had to have the recipe!! It was absolutely delicious!! I can’t wait to make it! …maybe my family will get to eat it too… 😆
She did sub blueberries for strawberries and no chocolate. Amazing!
★★★★★
Awww yay!! That makes me so happy to hear. 🙂 You might have to make two batches… one for you and one for your family. haha! I have tons of other baked oatmeals on the blog that you might enjoy too! Some of my favorite fall flavors are apple cinnamon, pumpkin and maple pecan. Definitely let me know if you try any of the other flavors and what you think.
And thank you for coming back to leave a comment and star rating. I so appreciate it, Leah! The ratings are super helpful.
I made this on Sunday night and I’ve been eating it all week. It is like having dessert for breakfast and I didn’t even add chocolate chips!! I’ve been forcing myself to eat a bowl of plain oatmeal with fruit for breakfast and not enjoying it. This is an amazing alternative. I didn’t have almond milk so I used 1 cup half&half and 1 cup 2%. I also sprinkled cinnamon on top. So delicious. Thanks!
Woo-hoo!! So glad you enjoyed this recipe, Susan! Thanks for coming back to leave a comment, I appreciate it. 🙂
This is totally delicious! I think it tasted even better when warmed up the next day. Thank you 🙂
★★★★
You’re so welcome. So glad you love it. And thank you so much for coming back to leave a comment and star rating on the recipe. It means the world to me.
Today i tried this recipe and my kiddo loved it.🙂
★★★★★
could you skip the oil. i dont like to use this at all when cooking maybe add but more milk would this work
I just prepared for tomorrow. I tried it to see how it tasted and I loved it. Greetings from Puerto Rico.❤️❤️❤️
★★★★★
Yay! So glad you snuck a little taste tonight. Thank you so much for leaving the review as well. Enjoy breakfast tomorrow.
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.😃
★★★★★
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.
★★★★★
*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.
★★★★★
Can I cut and freeze these if we don’t eat them all right away? I don’t want to waste any!
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.
Can I assemble this ahead of time and put it in the oven the next morning?
Totally!
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!
Delicious! Could be a dessert!
★★★★★
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!
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.
★★★★★
Really appreciated, information shared was really fantastic, good job, keep sharing and make us aware through your article.
Thanks For Sharing You ideas.
★★★★★
amazing post your site was referred to us by our local health store https://www.naturallyhealthyniagara.com. They tell us to read your blog. Thanks
★★★★★
This was delicious! Made it on a Sunday and had it for breakfast all week. Thank you for the recipe!
★★★★★
This looks fab. Can I replace coconut oil with anything?
I 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.
Thanks. 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
★★★★★
Oh, I was thinking you didn’t want the extra fat. Melted butter will work great! 🙂
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.
★★★★★
Just made this and it is delicious!!!!
This recipe will be on repeat.
Thanks for sharing!
★★★★★
I just made this and OMG was it good!!!!
Yay!! 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!
This looks so yummy! I may have overlooked this, but how many servings does the recipe make?
Thank you!
No 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.