Strawberry Banana Baked Oatmeal made with basic wholesome ingredients for a delicious healthy breakfast or snack! This easy recipe is lower in added sweetener for a lower sugar breakfast option and comes with a boost of protein.
Baked oatmeal has been one of my favorite sweet breakfasts since I started this site over eleven years ago. If I’m not eating a savory breakfast (which is my usual), it’s an oatmeal life for me.
In fact, my Peanut Butter Banana Baked Oatmeal, Apple Baked Oatmeal Cups, Mixed Berry and Apple Baked Oatmeal and Blueberry Banana Baked Oatmeal Cups are some of my personal favorites.
Well this Strawberry Banana Baked Oats recipe is no exception! Featuring both ripe bananas and juicy strawberries, we’re left with one of the best quick breakfasts for meal prep and even weekend brunch.
For me, baked oatmeal recipes are the ideal for incorporating into my post-workout meal to replenish glycogen for recovery.
Easy to toss together at a moment’s notice and also easy to make ahead of time, this is the perfect make ahead breakfast to enjoy for days on end.
I make it dairy-free, refined sugar free and gluten-free, but I have included all sorts of options for customizing this great recipe.
With just a few simple steps, we’re taking healthy grab and go breakfasts to the next level here!
Let’s discuss the simple ingredients for this strawberry banana baked oatmeal recipe.
Ingredients for Strawberry Banana Baked Oatmeal:
Ripe Bananas: Overripe bananas make up the majority of the sweetness in this easy strawberry banana baked oatmeal recipe.
Be sure to use bananas that have plenty of brown spots for the best result, as they provide a high degree of sweetness and also moisture content.
Mashed banana also contributes to the moisture of this healthy breakfast option.
Eggs: A couple eggs fluffs up the baked oatmeal and keeps it held together nicely after baking.
I haven’t tested the recipe using flax eggs in this particular recipe, but I’ve used them in baked oatmeal recipes in the past for a vegan option and they work just fine.
The one caveat is the baked oatmeal has a dense texture and seems “raw.” Because there wouldn’t be anything in the recipe that needed to be cooked, this wouldn’t present a problem but is more a matter of preference for some folks who don’t prefer a dense, raw texture.
Milk of Choice: Choose any milk you enjoy! Use regular cow’s whole milk, oat milk (this is what I do), almond milk, cashew milk, coconut milk, etc.
Pure Maple Syrup: To level up the sweetness just a touch, we use some pure maple syrup. If you prefer sweeter oatmeal, add 2 to 4 tablespoons of white sugar, brown sugar, coconut sugar, or sugar-free sweetener.
Vanilla Extract: A little splash of vanilla adds warm flavor to the baked oats.
Rolled Oats: The main event here, we use old-fashioned oats for the best texture.
Quick oats and instant oats work too, but you may want to add about ½ cup extra because they tend to be a little less absorbent than old fashioned oats.
To make gluten-free baked oatmeal, be sure your package of oats specifies that they are certified gluten free oats. I use gluten-free sprouted oats.
I don’t recommend using steel cut oats for this recipe, as they require much more time to cook.
Protein Powder (Optional): While optional, protein powder brings a nice boost of protein to the recipe so that you can turn this healthy baked oatmeal into a balanced meal.
I use goat whey protein, which is unflavored and unsweetened, but vanilla protein powder, cake batter protein powder, and strawberry protein powder are all great options.
Adding lean protein to your oats is an effortless way of increasing your protein intake.
Sea Salt: A pinch of salt enhances all of the flavors of the baked oats. Be sure to include it for the best results!
Fresh Strawberries: Ripe strawberries get chopped up and mixed in with the oatmeal base to create a delicious berry infusion.
The berries also add moisture to the strawberry baked oats, which gives them a custard like texture, which I find to be delicious. Go with sweet strawberries for the tastiest flavor.
Optional Glaze:
All you need for a delicious glaze is powdered sugar and water (or lemon juice).
This bumps up the sugar content of the baked oatmeal by a large degree, but it also makes it more delicious if you’re aiming for something indulgent for a special occasion.
Optional Additions:
- Add up to 1 cup of chocolate chips.
- Mix in up to ⅔ cup of chopped walnuts or pecans for a little nutty infusion.
- Add in ½ cup to ⅔ cup of raisins, dried cranberries, freeze dried strawberries, or any other dried fruit.
- Toss in 1 tablespoons of chia seeds or ground flax seeds for some healthy fats and more fiber.
- Mix in 1 to 3 tablespoons of almond butter, peanut butter, cashew butter or any nut butter of your choice for some added healthy fats and rich flavor.
- For sweeter baked oatmeal, add 2 to 4 tablespoons of brown sugar or regular white sugar.
- If you’re a cinnamon lover, add 1 to 1.5 teaspoons of ground cinnamon!
Now that we have the simple ingredients list covered, let’s bake oatmeal!
How to Make Strawberry Banana Baked Oatmeal:
Preheat the oven to 350 degrees F and line an 8-inch baking pan with parchment paper (both an 8 inch and a 9 inch square baking dish work). If you’d like to double the recipe, use a 13” x 9” casserole dish.
You can also spray the pan with cooking spray if you don’t have parchment paper on hand.
Mash the bananas in a large mixing bowl until they’re nice and creamy. Add in the eggs, milk, pure maple syrup, and vanilla extract and mix until the wet ingredients are well-combined.
Pour in the rolled oats, protein powder, and sea salt (dry ingredients) and mix everything well until it’s combined.
Stir in the chopped strawberries.
Pour mixture into the prepared baking dish and sprinkle the top with more chopped strawberries if you’d like.
Bake on the center rack of the preheated oven for 55 to 65 minutes, or until the baked oatmeal is golden-brown around the edges.
Baked goods are considered fully cooked once they have reached an internal temperature of 190 to 200 degrees Fahrenheit. You can use an instant read thermometer to verify the internal temperature of the baked oatmeal for doneness.
If you’re using a larger 9-inch baking pan, bake for 45-50 minutes or until the edges are golden brown.
Allow the baked oatmeal to cool to room temperature before slicing into individual portions and serving.
If you’d like to make a glaze to add sweetness to the oatmeal, simply mix 1 cup of powdered sugar and 2 tablespoons of water or lemon juice together in a bowl.
Drizzle the glaze over the individual slices of strawberry baked oatmeal and enjoy! Serve baked oats with banana slices, sliced strawberries or any fresh berries, and a drizzle of honey for a delicious breakfast.
How to Store Baked Oats:
Store leftovers in an airtight container or a zip lock bag in the refrigerator for up to 5 days. You can also cover the baking dish with plastic wrap and store it in the refrigerator.
Because this baked oatmeal recipe is very moist and contains fresh fruit, I don’t recommend storing it on the counter, especially when the weather is warm as it can go bad quickly this way.
Freeze for up to 3 months in a large freezer bag.
Can I Turn This Into Oatmeal Muffin Cups?
You can also make baked oatmeal muffins by pouring the oatmeal batter into a muffin tin that’s lined with muffin papers. Simply bake at 350 for 25-35 minutes. If you go this route, I recommend adding 1/3 to 1/2 cup of any nut butter to thicken up the batter.
Baked oatmeal tastes even better the next day and the 2-3 days following baking. For this reason, this is a great option for a make ahead breakfast, especially if you’re having guests over.
And that’s all it takes for a delicious wholesome breakfast the whole family will enjoy and a great way of taking in some complex carbs and protein!
This easy breakfast is perfect for busy mornings and can be enjoyed throughout strawberry season and beyond. You can incorporate any fresh fruit you love!
Prepare this hearty oatmeal at the beginning of the week to enjoy for weekday breakfasts.
If you love recipes with oats, also try out these healthy oatmeal recipes.
More Oatmeal Recipes:
- Healthy Oatmeal Strawberry Banana Bread
- 7-Ingredient Blueberry Oatmeal Crumb Bars
- Oatmeal Protein Waffles
- Zucchini Baked Oatmeal
- Almond Butter Oatmeal Cookies
- Creamy Lemon Oatmeal Crumb Bars
- Apple Cinnamon Baked Oatmeal
- Strawberry Overnight Oats
Baked oatmeal for breakfast, snack, or dessert!
Strawberry Banana Baked Oatmeal
Equipment
Ingredients
- 2 large ripe bananas mashed
- 2 large eggs
- 1 ½ cups milk of choice*
- 2 Tbsp pure maple syrup
- 2 cups rolled oats
- 1 tsp pure vanilla extract
- ½ cup protein powder optional
- ½ tsp sea salt
- 2 cups ripe strawberries chopped
Optional Glaze:
- 1 cup powdered sugar
- 2 Tbsp lemon juice or water
Instructions
- Preheat the oven to 350 degrees F and line an 8-inch baking pan with parchment paper (both an 8 inch and a 9 inch square baking dish work). You can also spray the pan with cooking spray if you don’t have parchment paper on hand.
- Mash the bananas in a large mixing bowl until they’re nice and creamy. Add in the eggs, milk, pure maple syrup, and vanilla extract and mix until the wet ingredients are well-combined. Pour in the rolled oats, protein powder, and sea salt (dry ingredients) and mix everything well until it’s combined. Stir in the chopped strawberries.
- Pour mixture into the prepared baking dish and sprinkle the top with more chopped strawberries if you’d like.
- Bake on the center rack of the preheated oven for 55 to 65 minutes, or until the baked oatmeal is golden-brown around the edges. Baked goods are considered fully cooked once they have reached an internal temperature of 190 to 200 degrees Fahrenheit. You can use an instant read thermometer to verify the internal temperature of the baked oatmeal for doneness. If you’re using a larger 9-inch baking pan, bake for 45-50 minutes or until the edges are golden brown.
- Allow the baked oatmeal to cool to room temperature before slicing into individual portions and serving.
Notes
Nutrition
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Would an egg substitute work with this recipe? If so, is there one you would suggest?
Flax eggs should work great but just note that the oatmeal will have a sort of underbaked texture. This won’t matter since there won’t be any actual eggs, but the texture will definitely be more dense 🙂 Hope this helps! xo
I loved it!
Yaay! So happy you enjoyed it, Kathy!
do you nutritonal info? looking for sugar and caloies?
thanks1
Hi Kathy! Thanks so much for catching that – I typically do include nutritional info and I forgot to for this recipe, so I’m happy you pointed it out! I added the full breakdown to the recipe card, but it is 184 calories per serving (assuming you cut it into 9 squares) and 10 grams of sugar (most of the sugar is from the bananas and strawberries ). xoxo
Forgot to put that I added a tbs of chia seeds and 1 and a 1/2 tsp cinnamon and 2 tbs white sugar. I don’t normally add any refined suagr to especially breakfast foods but am on a sweets kick lol
I’m so thrilled to hear you enjoy the baked oatmeal, Amie! I hear ya on having a sweet tooth right now – something about the summer makes me crave sweet foods! xo
Made it for the first time. Has 20 min left in oven and smells amazing already. Cant wait to try it in the morning with my hard boiled eggs. I’ll be adding this to my morning rotation of “eat on the way into work” breakfasts.