Easy Strawberry Banana Baked Oatmeal



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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!

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

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.

Strawberries, banana, chocolate chips, oats and other ingredients measured out to make strawberry banana baked oatmeal.

Ingredients in Strawberry Banana Baked Oatmeal

  • old-fashioned rolled oats – my fave brand is Bob’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.
  • chocolate chips – I love Lily’s chocolate chips for a low-sugar option and Enjoy Life chocolate chips for a dairy-free/soy-free option.
Baked oatmeal with fresh strawberries, banana and chocolate chips in a square baking dish.

Making Baked Oatmeal Ahead of Time

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

  1. 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.
  2. 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

  1. Mix together your dry ingredients in a bowl, cover and let sit out on the counter until morning.
  2. Mix together all the wet ingredients in another bowl, cover and store in the fridge until morning.
  3. In the morning, simply mix the wet and dry ingredients together, pour oatmeal mixture into your prepared baking dish and bake as recipe suggests.
Baked oatmeal portion in a bowl with fresh strawberries, banana, chocolate chips and almond milk.

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!

More Strawberry Recipes

More Baked Oatmeal Recipes

Be sure to check out all of my baked oatmeal recipes as well as all the popular oatmeal recipes here on EBF.

4.36 from 262 votes

Strawberry Banana Baked Oatmeal

This strawberry banana baked oatmeal recipe is the perfect make ahead breakfast. Strawberry, banana and chocolate… what could be better? 
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 6


  • 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


  • 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.



  • 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.


Serving: 1/6th of recipe (2/3 cup – 1 cup) | Calories: 308kcal | Carbohydrates: 48g | Protein: 6g | Fat: 12g | Fiber: 6g | Sugar: 23g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: strawberry banana baked oatmeal
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


    1. 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!

  1. 5 stars
    Excited to make this over the upcoming weekend for a Ladies’ brunch. Because some of the guest have nut allergies, I do not want to use coconut oil or almond milk. Would oat milk and perhaps another oil (recommendations please) work instead?

    1. Hi Leslie – This sounds great. You can use any type of milk that you prefer. You can either omit the coconut oil or replace it with butter (same amount). Hope you enjoy this recipe!

  2. 5 stars
    Loved it. I enjoyed it even more today for the second morning. The only changes I made were no chocolate, and instead of one egg I used 1c eggbeaters for more protein (and I just love eggs). I served it cold. Thanks!

    1. Sounds delicious, Amy! I am so glad you are loving this recipe and it turned out great. Thank you for your review & star rating, I really appreciate it!

  3. 5 stars
    Just made this and it was delicious! My kids loved it. The only modification I made was using frozen strawberries and it didn’t seem to impact the cooking time. No issues with runniness. Thanks for helping to make our mornings yummy!

    1. Perfect! I am so glad this recipe turned out great, Arlyn. Thank you for coming back and sharing your review & star rating, I really appreciate it!

    1. Hi Chels – Yes! You can fully make this recipe and then let cool completely. I recommend wrapping each piece individually and then reheating in a toaster or oven. Let me know if you give this recipe a try, enjoy!

    1. Hi Brooke – Yes! You can fully make this recipe and then let cool completely. I recommend wrapping each piece individually and then reheating in a toaster or oven. Let me know if you give this recipe a try, enjoy!

  4. Hi there! Would this be possible to freeze? Thinking it would be a great postpartum meal to prep before baby! Thank you

    1. Hi Eva – Absolutely! I would recommend freezing after baking and cooling completely. You can freeze the entire pan or for even more efficient reheating option, you can freeze individual portions. Hope that helps and you enjoy this recipe!

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