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.
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
- 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.
Super yummy, comforting and easy to whip up. I put in a little less maple syrup than the recipient called for and it was plenty sweet for our taste. Not really a recipe that can be made on a busy morning due to the longer bake time but easily made in advance and reheated. Can’t wait to try the other recipes!
So glad you tried and enjoyed this recipe, Michele! Thanks for coming back to leave a comment and star rating. I so appreciate it!
Hi Brittany! I doubled this recipe and baked it in a 13 by 9 pan. Now, I have breakfast for my husband and I for the week. Your recipes are easy to assemble and the end results are always delicious. Thank you.
Ahh that makes me so happy to hear, Jema!! Thanks so much for giving this recipe a try and for coming back to leave a comment + star rating. It means the world to me. <3
Absolutely delicious! I make a whole pan for myself to freeze and reheat for breakfasts with almond butter lathered on top! Thank you for an amazing recipe!
Yay!! I’m so glad you loved this baked oatmeal, Ariana. Thanks for coming back to leave a comment + star rating. It means the world to me!
This was SOGOOD! I rarely comment on posts (even when I should)- but had to for this one! Great recipe, my three year old loved it too!!
Ahh that makes me so happy to hear, Kara!! I’m so glad this baked oatmeal was a hit. Thank you SO much for taking the time to leave a comment + star rating. It means the world to me. <3
Thank you so much for this recipe! I love making it the night before and baking it in the morning! It works out great! I usually add walnuts and mush both bananas. I use whatever frozen berries i have on hand! I really appreciate that you take the time to help out people by posting easy-to-follow recipes. Thank you!
Ahh you’re so welcome! I’m so glad you’re loving this recipe, it makes me so happy to hear. 🙂 Thank you for taking the time to come back and leave a comment and star rating. It’s super helpful to other readers, so I appreciate it!
I made this but mine turned out quite wet and stodgy though it was browned and looked lovely on top, did I do something wrong?
Did you use fresh or frozen berries. I’m wondering if they released too much liquid and make the oatmeal wet.
This was really good. I did make a few changes though. I used oat milk and vegan butter because I can’t have dairy. I used blue berries and bananas because that’s all I had on hand. It was good but will make it a little sweeter next time or have strawberries available. Definitely will make again!
Yay!! I’m so glad you enjoyed this baked oatmeal recipe. Thanks for taking the time to leave a comment + star rating. It means the world to me. <3
Do any of these breakfast casseroles or oatmeal bakes freeze well? Looking to meal prep and store In freezer to have.
Yes. All of the baked oatmeal recipes are freezer friendly. I would recommending baking them and then freezing in portions so you can take out a portion at a time when you’re ready to eat them.
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. 🙂