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Close up shot of baked oatmeal with fresh strawberries, banana and chocolate chips in a square baking dish.
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4.38 from 271 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 Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Breakfast
Cuisine: American
Keyword: strawberry banana baked oatmeal
Servings: 6
Author: Brittany Mullins

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

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