Easy Strawberry Banana Baked Oatmeal
This post may include affiliate links. Thank you for your support.
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 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!
- non-dairy milk – I like using unsweetened oat milk for extra creaminess, 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.
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
- 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!
More Strawberry Recipes
- Strawberry Protein Muffins
- Chocolate Covered Strawberry Smoothie
- Easy Strawberry Cake
- Strawberry Cottage Cheese Breakfast Bowl
- Easy Strawberry Juice
More Baked Oatmeal Recipes
- Chocolate Baked Oatmeal
- Maple Pecan Baked Oatmeal
- One Pan Baked Oatmeal
- Cherry Baked Oatmeal
- Protein Baked Oatmeal
Be sure to check out all of my baked oatmeal recipes as well as all the popular oatmeal recipes here on EBF.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Strawberry Banana Baked Oatmeal
Ingredients
- 2 cups rolled old-fashioned oats
- ¼ cup pure maple syrup
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- 2 cups non-dairy milk of choice
- 1 large egg, or 1 Tablespoon ground flaxseed
- 2 Tablespoons coconut oil, melted
- 2 teaspoons vanilla
- 2 ripe bananas, 1 mashed and 1 sliced
- 1 ½ cups fresh quartered strawberries, divided
- ¼ cup chocolate chips, divided
- cooking spray
- 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 milk, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
I made this today and was a bit let down at how tasteless it was. I found I had to add some brown sugar in order to have some flavor. I didn’t add the chocolate chips as I an allergic to chocolate and that could be where the majority of the flavor came in. I do not think I would be making this in the future without adding in some brown sugar before cooking.
Hi Heather! Thanks so much for the comment. I’m bummed that you didn’t think it had much flavor. The chocolate chips do add a good amount of flavor so maybe skipping those was the issue. I actually made it again this weekend and didn’t have maple syrup so I left that out and it still had plenty of flavor. I’m wondering if your banana and strawberries weren’t ripe/flavorful? Did you add the vanilla?
I recently made this and it was very tasty. Definitely the best oatmeal I’ve had! I used frozen strawberries and blueberries instead of chocolate chips and it came out amazing. Possibly a bit more moist but still delicious.
Yay! So glad you loved this recipe, Grecia. Thanks for the review. I so appreciate it!
This recipe is a breakfast staple in our household. So easy to make and reheats beautifully for quick weekday breakfasts.
I’ve always used fresh strawberries but wondering if anyone has had success using frozen strawberries?
Ahh yay!! So glad this recipe has been a hit! Using frozen strawberries should work just fine! You might need to cook it longer depending on how much liquid the frozen fruit releases while cooking. Let me know how it turns out for you!
This is my new “go to” breakfast! I make it on Sunday and enjoy the rest of the week. Love it! I also added some chopped walnuts to mine.
Yay!! So glad you loved this recipe, Elaine! Thanks for the review. I so appreciate it!
Baked oatmeal is amazing!
I can’t stop making this! Playing around with fillings. It just gets better and better. Sometimes it’s breakfast, sometimes it’s dessert. It’s always delicious!!
Ahh yay, that makes me so happy to hear!! So glad you’re loving this recipe, Wendy. Thanks for the review. I so appreciate it!
I don’t know if maybe this was just too healthy for us, but this had a very strange gummy/wet-sponge texture that we just couldn’t get over. My boyfriend has never not eaten something I’ve made but he took one bite and suggested we throw it out. One bite each and it went in the trash 🙁
Oh no!! I’m so sorry to hear that. Did you change anything about the recipe? Did it seem dry or too wet to you?
This is the exciting new weekend brunch item my family has been craving! Definitely adding this to the rotation.
Woo!! So glad it was a hit with your family. Thanks for coming back to leave a review. I so appreciate it!
This has become my go to favorite! So easy and delicious!! ❤️❤️
Woo!! So glad you’re loving this recipe, Barb. Thanks for coming back to leave a review. I appreciate it. 🙂
I made this for a friend’s birthday because we’re both mindful of sweets/good ingredients and this was perfect. Heated up with a little almond milk and it made a perfect breakfast for my week!
So glad this recipe was a hit! Thanks for the review, Courtney. I so appreciate it!
This is the BEST baked oatmeal!!!! It is so filling and delicious. I love this for breakfast!
Yay!! So glad you love this recipe, Olivia. Thanks for the review. I so appreciate it!