Easy Strawberry Banana Baked Oatmeal
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Published May 10, 2021, Updated Apr 28, 2023
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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!
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!
- 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.
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
- Strawberry Overnight Oats
- Chocolate Covered Strawberry Smoothie
- Easy Strawberry Cake
- Strawberry Yogurt Muffins
- Roasted Strawberry Cottage Cheese Bowl
- Strawberry Shortcake Quinoa Parfait
- Strawberry Banana Bread
More Baked Oatmeal Recipes
- Chocolate Baked Oatmeal
- Maple Pecan Baked Oatmeal
- Apple Cinnamon Baked Oatmeal
- Peach Baked Oatmeal
- Peanut Butter Banana Baked Oatmeal
- Blueberry Baked Oatmeal
- Banana Bread 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.
Strawberry Banana Baked Oatmeal
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
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t stop making this. My young grandkids (a 2 yr old and twins that are 11mo old) love it with blueberries instead of strawberries. I also just use all of the 2 bananas smashed instead of saving some for the top. And to top it off, my husband likes it as a dessert. (He doesn’t eat sweets otherwise). I’m experimenting with using less to no maple syrup. I’m down to 2T. Still yummy!
Yay! Love that this recipe is such a hit for your family, Dale. Thank you for sharing your review, it means so much to me!
Yum!! This was a family favorite. Not mushy like other baked oatmeal recipes we have tried and so much flavor!
Woo! Love hearing this, Cristina! So glad it was a hit with your family, thank you for sharing.
As I prepare to make this again, I realized that maybe I haven’t left a comment yet. I have been making this since early pandemic days – sometimes as often as 3x/week. It is an absolute favourite in our house. We eat it like a bar, no added milk necessary, and it never lasts until the end of the day. I easily make it vegan by using chia and adding a bit more liquid (I have been using organic soy milk lately, for added protein). I also use no oil and less maple syrup, as the bananas and berries make it sweet enough for us. Thank you for this great recipe!!
**Side note, I see now that the recipe has been updated with a vegan option. Well done!
Yay! I’m so glad you and your family are loving this baked oatmeal, Ruth! Thank you so much for sharing your review, it means so much to me!
I just made this for the first time, it’s so good! I didn’t have enough bananas so I only used 1 banana mashed inside and added more strawberries. It still turned out great! I love it heated up with some milk in the morning for breakfast!
Yay! I’m so glad this recipe was a hit, Allison! Thanks for leaving a review and star rating, I really appreciate it.
Can this be frozen? If so, at what stage – before or after baking? Thank you!
Hi, Mary. It can after baking but I don’t recommend it as it changes the overall texture! This is best made ahead and stored in the fridge.
Omg! These are crazy good! I did blend one and a half cups of the oats and left one half whole and I used butter instead of coconut oil… and I only had one banana but… delicious! I probably could have put a little less milk since I blend d the oats… but oh do good. I love your oat recipes! Yum!
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!
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.
CAN THIS BE MADE WITH REGULAR MILK? MY SON IS ALLERGIC TO ALMONDS.
Definitely! Any type of milk will work.
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!