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Super easy to make, this healthy strawberry baked oatmeal with juicy strawberries and bananas is the perfect make ahead breakfast or snack for the whole family!
My family loves this strawberry banana oatmeal for a healthy breakfast. This 2 minute microwave oatmeal is a great quick option, but if you don’t even want to bother with gathering the ingredients and mixing, baked oatmeal is the way to go!
Bake over the weekend or whenever is most convenient for you, and now you have an easy breakfast ready when you are!
This strawberry baked oatmeal recipe is adapted from my ever-so-popular one pot vegan baked apple oatmeal and you are so going to love the addition of strawberry milk!
And if you heart the strawberry and banana combination, be sure to try these strawberry pancakes and strawberry banana milkshake also!
Related: Favorite Strawberry Breakfast Recipes to share with kids
Table of Contents
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Oats – rolled or old-fashioned oats will work best.
- Banana – Use over ripe banana as it is the main sweetener. You can also use unsweetened applesauce instead.
- Fresh Strawberries – They are so sweet, juicy, and heavenly during strawberry season, aren’t they? If they’re out of season or you want to use a more convenient option, you can use frozen strawberries. Refer to the FAQ section.
- Milk – Can use any milk of your choice.
- Chia seeds
- Egg (optional) – If there’s no egg-allergy, feel free to add an egg. It will boost nutrition and make the oatmeal creamier and fluffier.
Step-by-Step Instructions
Step 1: Add milk and strawberries into a food processor or blender. Blend until smooth. And just like that you have strawberry milk!
Step 2: Mash the banana right in the greased baking dish.
Step 3: Add all the ingredients except for the sliced strawberries. Stir to combine.
Step 4: Top with strawberries (and or banana slices) and bake!
Make Ahead Tips
- If you want to prep ahead of time all the way up to baking – Add all the ingredients into the baking pan minus the strawberry milk. Store it separately and pour the milk over the mixture when you are ready to bake. Otherwise, the oats will absorb all the liquid and you will end up with dry oatmeal.
- You can also bake, store in the refrigerator, and reheat as suggested below.
Serving Suggestions
This baked oatmeal can be enjoyed as-is or with cold milk poured over the top.
To take it to the next level, top the oats with
- Peanut butter or almond butter (be sure to thin out for babies)
- A drizzle of pure maple syrup or honey (not for babies under 1)
- Date syrup – a great no added sugar option for babies and toddlers
- Yogurt
- Nuts (almonds, walnuts, pecans) – be sure to finely ground or chop for babies and young toddlers
Storage
- I like to slice leftover baked oatmeal into individual portions and store in an airtight container for 4-5 days in the refrigerator.
- Oatmeal will thicken in the refrigerator so if you want to enjoy it porridge-style with a spoon, adding milk can help loosen the oats when reheating.
- To freeze, cut into desired portions, wrap in plastic wrap, and place in a freezer-safe bag. It will be good for up to 3 months.
- Reheat in the microwave at 30 second intervals for 1-2 minutes or in the oven at 350°F for 5-10 minutes. You can also enjoy cold or at room temperature.
Frequently Asked Questions
Yes! Just be sure to thaw in the fridge and drain the excess juice first. If you can find sliced strawberries, that will work even better and require less prep work on your part.
Or freeze the strawberries at home when they are in season to enjoy their deliciousness all year round.
You can use quick oats but the oatmeal will end up much softer.
Steel cut oats need a lot more moisture than rolled oats and will also need to be cooked longer. It may work by tweaking the recipe, but I haven’t tried it. If you do, please share in the comments section!
I like to use whole milk because that’s what we always have on hand. But you can use any dairy or dairy-free milk of choice, like almond milk.
I love the strawberry and coconut flavor combination, so if you do as well, try using coconut milk.
More Oatmeal Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Healthy Strawberry Baked Oatmeal
Equipment
Ingredients
- 2 cups roughly chopped strawberries (300g)
- 1 1/4 cups milk of choice
- 1 medium banana (120g weighed without the peel)
- 2 cups rolled oats (200g)
- 2 tablespoons chia seeds
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup sliced strawberries
Instructions
- Preheat oven to 350°F. Lightly grease a 8 inch square pan.
- Add milk and chopped strawberries into a food processor/blender and blend until smooth.
- Mash the banana right in the baking dish. Add all the ingredients (minus the sliced strawberries) and stir to combine.
- Add sliced strawberries on top and bake until the liquid is absorbed, about 30-35 minutes. Wait for at least 20 minutes before slicing. The oatmeal will firm up as it cools.
Notes
- You will need about 16 ounces of strawberries total.
- Make ahead: If you want to prep ahead of time all the way up to baking – Add all the ingredients into the baking pan minus the strawberry milk. Store it separately and pour the milk over the mixture when you are ready to bake.
- Storage: Slice leftover baked oatmeal into individual portions and store in an airtight container for 4-5 days in the refrigerator. To freeze, cut into desired portions, wrap in plastic wrap, and place in a freezer-safe bag. It will be good for up to 3 months. Reheat in the microwave at 30 second intervals for 1-2 minutes or in the oven at 350°F for 5-10 minutes.
Could I use ground chia seeds?
Sure or you can leave it out
Holy Moly!! This is the best breakfast ever! So easy and fairly quick. It’s packed with flavor and no added sugar. My 2 year old ate 2 servings in one sitting. We topped it with yogurt and a small drizzle of maple syrup. We love it!
Aww!! this makes me SO so happy! Thank you for sharing!