Strawberry Baked Oatmeal

This extra easy baked oatmeal recipe with fresh strawberries, bananas and rich chocolate is one of our favorites. Jump to the Baked Oatmeal Recipe now or read on to see how we make it.

We love this recipe so much because you can make it the morning of or, if you’re short on time, prepare it the night before and bake in the morning.

Strawberry Baked Oatmeal RecipeIt’s really flexible, too. Feel free to play with the add-ins to our recipe. We love adding strawberries, banana and chocolate, but  add whatever you love. Or, add that odd amount of nuts, raisins or cranberries left in your pantry from another recipe. It’s up to you!

Blackberry Baked Oatmeal Recipe This oatmeal casserole was so popular, we created another version: Hop on over to our Blackberry Baked Oatmeal drizzled with a quick caramel sauce. It’s flavored with lemon zest, nutmeg and packed with juicy blackberries! We know you’ll love it.

Easy Baked Oatmeal

There’s something special about entertaining in the morning — it’s casual, laid back and really can start the off right. Just picture this baked oatmeal recipe next to a a plate of crispy oven baked bacon or possibly (if serving a crowd) these Breakfast Enchiladas with Ham and Peppers.

If you take a read through the comments below, you’ll see so many who have shared this baked oatmeal recipe with family or friends (some have even taken it to work).

Make Ahead and Freezer Friendly Baked Oatmeal

You can mix all of the ingredients for this baked oatmeal recipe the night before cooking and then bake in the morning. If you do this, place bananas on the bottom of the dish and not on top of the oats since they may brown slightly over night.

Strawberry Baked Oatmeal Recipe

Some readers have tried freezing the oatmeal: After mixing everything together, tightly cover the oatmeal or pour into resealable plastic bags and freeze for up to one month. Then, when you want to bake the oatmeal, just remove from freezer, thaw and bake as directed. If you decide to do this, we suggest that you mix the fruit into the oatmeal instead of placing on top to prevent browning – especially the bananas.

Strawberry Baked Oatmeal with Chocolate

Easy and Adaptable: So Many Recipe Substitutions!

This baked oatmeal recipe is easily adapted for dairy-free and egg-free diets. While we call for one egg in the recipe, we have had success removing the egg completely. Another easy substitution is replacing soy, almond or even coconut milk for the milk called for in the original recipe.

You can, of course, change the fruit and chocolate in the recipe, too. To reduce calories or level of sweetness, eliminate chocolate from the recipe all together. You could also substitute blueberries, blackberries or other fruit for the strawberries and banana.

Finally, if you wish to reduce the amount of sugar, readers have had success eliminating the sugar all together. You could do this or replace the sugar with honey or agave nectar.

Strawberry Baked Oatmeal with ChocolateDid you like our Baked Oatmeal with Strawberries, Banana and Chocolate? If so, we bet you’ll love these:

4.6 from 43 reviews
Strawberry Baked Oatmeal
Prep time
Cook time
Total time
Why we love this recipe. Our extra easy baked oatmeal recipe with fresh strawberries, bananas and rich chocolate is such a crowd-pleaser. You could make this in the morning or if you’re short on time, prepare it the night before and bake in the morning. Easy.

What you need to know. There are lots of substitutions you can make, here. A few ideas: replace the milk with soy milk, remove the egg, reduce sugar a little, or change up the fruit, nuts and chocolate to something you love. We talk a bit more about recipe substitutions in the article, but you can also read below in the comments to see what others have done.

Equipment you’ll need. You will need a 10-1/2 by 7-inch or 8-inch by 8-inch baking dish, a baking sheet, a chef’s knife, 2 large bowls and a whisk.
Created By:
Yield: 6
You Will Need
  • 2 cups (175 grams) old fashioned rolled oats
  • 1/3 cup (70 grams) packed light brown sugar
  • 1 teaspoon baking powder
  • 1 tablespoon grated orange zest
  • 1 teaspoon Chinese five spice (you can substitute cinnamon)
  • 1/2 teaspoon salt
  • 1/2 cup (55 grams) walnuts, chopped
  • 1 cup (125 grams) sliced strawberries
  • 1/3 cup (58 grams) semi-sweet chocolate chips
  • 2 cups (473 ml) reduced-fat (2%) milk
  • 1 large egg
  • 3 tablespoons butter, melted
  • 2 teaspoons vanilla extract
  • 1 ripe banana, peeled, 1/2-inch slices
  1. Heat oven to 375 degrees F (190 degrees C). Generously spray the inside of a 10-1/2 by 7 inch baking dish (or 8-inch by 8-inch square baking dish) with cooking spray and place on a baking sheet.
  2. In a large bowl, mix together the oats, sugar, baking powder, orange zest, Chinese five spice, salt, half the walnuts, half the strawberries and half the chocolate. Add to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top of the oats. Then, scatter the banana slices.
  3. In another large bowl, whisk together the milk, egg, butter and vanilla extract. Then, pour over oats and fruit. Gently shimmy and shake the baking dish to help the milk mixture go throughout the oats.
  4. Bake oatmeal for 35 to 40 minutes or until the top is golden brown and the milk mixture has set.
  5. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar on top then place back in the oven under the broiler and broil for 20-30 seconds.
  6. Serve warm.

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

217 comments… Leave a Comment
  • maria April 16, 2016, 2:01 am

    Found this recipe last night and had to make it for the next morning! 🙂 I used 1 cup oat + rye and 1 cup oat bran + rye bran (to make it more rich in fiber). Left the sweeteners out but when eating, put some agave syrup on top = heaven 🙂 If someone wants it to be more protein rich, I’d recommend (Finnish) cottage cheese

  • Ineke April 1, 2016, 1:34 pm

    I use raisins instead of chocolate and use soy milk, I usually use frozen berries (any kind u have, or a mix) and just a little honey instead of the sugar.
    It’s still sweet enough, thank to the raisins…I make this all the time.
    Also made an “Apple pie” version, with extra cinamon, apples and raisins, also very good with pecans. 🙂 it’s a perfect breakfast or pre workout snack

  • Krissy March 8, 2016, 3:56 pm

    Has anyone done this 21 day fix approved? I thunk it looks awesome and I can tweak it a little for my plan but no idea how to count or portion it out per serving.

  • Cecilia March 6, 2016, 1:11 am

    I made this delicious oat, it came out beautifully!!! Thank you for sharing recipe;)

  • MargoC February 20, 2016, 12:10 pm

    Made this with what’s-in-my-fridge substitutions: cooked farro instead of oats, chia gel instead of egg, and almond/cashew milk. Used dark chocolate chips, so it wasn’t super sweet, but it still went well with coffee. Nice experiment for a Saturday breakfast. I recommend trying it. Gives me energy for my Saturday chores…and my 79 year old Mom ate it heartily.

    BTW, the recipes on your blog are very interesting. I will try more of them.

  • Doreen January 21, 2016, 3:39 pm

    Hi, I was wondering if you can make this recipe in a slow cooker?

    • Joanne May 19, 2016, 1:36 pm

      Hi Doreen, While we have never tried this, I’m sure it can be done. I’d suggest starting with 4 to 5 hours on low and go from there.

  • Carla December 30, 2015, 1:22 am

    How much longer do you bake it when you’ve prepped it the night before & it’s coming out of the fridge?

    • Stacey January 20, 2016, 5:26 pm

      I know it’s been almost a month since you commented this, but I’ve made this several times and I don’t think it matters. As long as the oatmeal is firm and able to be sliced.

  • estella December 21, 2015, 10:01 pm

    can almond milk be used instead of 2% milk?

    • Joanne December 22, 2015, 12:39 pm

      Yes, Almond (or other non-dairy milks) work really well.

    • Carly January 1, 2016, 10:29 am

      Yes! I use coconut milk and add coconut flakes as well.

  • Samsam November 2, 2015, 8:49 pm

    This recipe sounds amazing. How long is the shelf life ? Would it last the week as long as it’s in the fridge. I am the only one in the house that would be eating it

    • Joanne November 7, 2015, 2:48 pm

      While it never lasts in our kitchen this long (we eat it), the oatmeal should be fine 5-7 days. – Joanne

  • sarah September 30, 2015, 9:54 am

    do you think this can be prepared 2 days ahead of time…if it’s stored covered in the fridge before cooking it?? or is one day all that is recommended?

    • Joanne October 16, 2015, 12:46 pm

      You should be okay with 2 days.

  • Cassie September 26, 2015, 3:08 pm

    Ahhh darn it. I used almond milk assuming it would turn out as noted in the comments already posted, but it came out extremely salty as the almond milk evaporated quickly. Sad to waste what could be a yummy dish 🙁

  • Pam August 21, 2015, 8:43 am

    This is a favourite in our house. I think my son is addicted. I’ve made it at least 4 times in the last month. He eats so much of it I’ve stopped adding the choc.chips to make it healthier. He still loves it. It’s easy to double the batch too!

  • Erin August 9, 2015, 12:55 pm

    I made this for myself and my boyfriend this morning and it was absolutely delicious! I followed the recipe exactly, except I left out the walnuts and substituted the butter for applesauce. My boyfriend is a picky eater and hates oatmeal but he loved this! Thanks for the delicious, healthy recipe!

  • Christi August 8, 2015, 7:58 am

    I made this recipe yesterday and am not sure I cooked it long enough. Is it supposed to hold together in a square when you serve it or fall apart? Mine fell apart.

    • Joanne August 10, 2015, 11:33 am

      Hi Christi, It should be more like the texture of loose spoon-bread.

  • Skyler July 30, 2015, 5:45 pm

    Does this need to be stored in the fridge after? Or is it fine to sit out on counter covered until it’s gone?

    • Joanne August 10, 2015, 1:42 pm

      Hi Skyler, we recommend storing any leftovers in the fridge.

  • Tosha May 20, 2015, 8:34 am

    Has anyone tried this in the crockpot?

    I’m making this for work Friday. I have a late night tonight and won’t actually be at the work function on friday…wondering if I could throw everything in the crockpot tonight, drop it off at work tomorrow and have them reheat friday morning…

    • Christine June 20, 2015, 8:51 am

      I think it would work in a crockpot but you couldn’t get that nice golden brown you get from an oven

  • Caroline March 8, 2015, 5:00 pm

    I just made this and it was delicious! I’m breastfeeding my 13 week old and think dairy, soy, and egg makes her gassy. So I substituted butter for coconut oil and rice milk for regular milk. I also completely omitted the egg and put a tsp of pumpkin spice. I also added blackberries, blueberries and apples to the mix without using banana or chocolate chips at all. It was perfect for our cold rainy day and just enough sweetness to hit my sweet tooth! Thanks so much! I’ll be making this again with other variations!

  • Carling January 27, 2015, 10:27 pm

    Just made this, minus the chocolate chips. SO yummy !!!

  • Kristin @ Welcome Haven December 28, 2014, 12:17 pm

    Just made another bath again this morning. This is one of my go-to recipes for when we have friends/family staying with us. Quick and easy always a hit.

  • Cassie November 26, 2014, 11:39 pm

    Is the fruit good baked? Has anyone tried baking the oatmeal and adding the fruit on top after its all done baking?

  • Sammi November 9, 2014, 11:07 pm

    My sister in law introduced me to this recipe recently and we JUST LOVE IT! Thank you so much. I just signed up for your weekly newsletter. I am looking forward to exploring your site more 🙂

  • Donielle August 24, 2014, 10:21 am

    Have anyone froze it after cooking ? What was the outcome if so?

  • Chris Nori July 3, 2014, 11:45 am

    Just saw the answer for the bananas in the recipe thanks. looks delish.

  • Chris Nori July 3, 2014, 11:40 am

    The photo has bananas but the recipe doesn’t how many bananas?

  • Audra June 9, 2014, 8:00 pm

    Just came across this recipe…I just put it in the oven. So excited to try it and have it for breakfast all week! Even uncooked it looks so delicious!!!!

  • contact exams brooklyn June 4, 2014, 3:46 am

    It is a fact that women are very self-conscious about
    how they appear in front of their friends or colleagues.
    Once you have pared down your list to include
    those doctors who are trustworthy and capable of performing the
    procedure you need, start calling these offices to set up
    consultations. You’re on the road to success when you realize that failure is
    only a detour.

  • Tosha June 3, 2014, 7:18 am

    This is my fave baked oatmeal recipe! I’ve made it a few times and it’s always come out delicious. However, last night, I decided to use fresh blueberries (2/3 cup) instead of banana slices since I’ve never been a fan of cooked bananas. I’m eating it now and it is amazing!! Yuuuummmm!!

  • Alexandria May 13, 2014, 12:45 pm

    Tried this last night and it was delicious. Followed the recipe almost exactly except I used nonfat lactose-free milk and cashews instead of walnuts. Will try a healthier version without the egg and chocolate chips next time. Thanks for sharing!

  • Aleasha April 27, 2014, 11:12 pm

    Can I use a 9 by 13 dish??

    • Joanne May 16, 2014, 12:22 pm

      Yep, the oatmeal will just be a flatter in the dish.

  • Tam April 25, 2014, 9:16 pm

    Can I replace the milk with unsweetened almond milk? I want to try it tomorrow morning 🙂

    • Joanne May 16, 2014, 12:32 pm

      Yep, that should work just fine.

    • Catina February 10, 2016, 10:45 am

      I havent tried this yet, but see comment: Cassie September 26, 2015. I’m not sure why it would dry out faster Tham milk, but salter would not be so good.

  • Krystal March 31, 2014, 8:02 pm

    I have in the oven now!! I used unsweetened almond milk and cocoa powder rather than chocolate chips for health hopefully it will be yummy!

  • Karen March 23, 2014, 12:31 pm

    I altered this to include pineapple tidbits and chopped peanuts and called it banana split oatmeal. Delish!!!

  • Lisa March 16, 2014, 10:54 am

    I made this for breakfast this morning and it was so good! I skipped to chocolate chips, did not ‘pack’ the brown sugar and used skim milk to cut the calories a bit – and it was so good! Highly suggest you make this.

  • Jason March 7, 2014, 1:04 am

    Best homemade oatmeal I’ve ever made! The flavors oh my goodness!!! Bravo! 5 stars!

  • Chelsea January 9, 2014, 1:02 am

    This looks delightful!! Can’t wait to try!! I’ll bet it would be great with some bananas too. Also, FYI… The link from this website to your Pinterest page doesn’t appear to be working. I still searched for you and I’m now following you but I just figured I’d let you know. 🙂

  • Kim January 3, 2014, 6:01 pm

    This is a fabulous recipe. I eliminated the sugar and added 1/4 c honey instead. I also only used 2 tbs mini chocolate chips. In addition to these changes, I used unsweetened almond milk and eliminated the egg and butter. I baked it for 35 minutes and it came out perfect! HOWEVER, each bite had an overwhelming salty taste and despite only adding 1/2 tsp as the recipe suggests, it was obnoxious! After reviewing my ingredients, I realized that it was the almond milk. It contains sea salt; I didn’t know this. The milk absorbed/evaporated and left the salt behind. SO, check your ingredients!
    I am so making this again because it was absolutely (kinda) delicious!

    • Joanne January 7, 2014, 11:21 am

      HI Kim — Such a bummer about the almond milk/saltiness. Glad you’re willing to give it another go, though 🙂

  • Carrie@CradleRockingMama December 26, 2013, 10:38 am

    Thank you for this! I couldn’t make it the way you say to because of food allergies, but you were a HUGE inspiration for what I did eventually make! I even turned it into a crockpot overnight breakfast recipe, and it worked beautifully. If you’d like to see how to do that, I wrote up what I did on my blog:

    My family thought there were too many competing flavors the first time I made it (which was much MUCH closer to your original recipe) so I had to make some adjustments to satisfy their “purist” tendencies. LOL

    This is a great recipe – I’ve seen how many people you’ve inspired! That’s quite an accomplishment!! Merry Christmas!

  • Michelle N December 7, 2013, 9:01 am

    Oh my gosh I can not thank you enough for this recipe! Making for our little family again today for about the 20th time since finding a few months ago on Pinterest it has become a family favorite for everyone which is great because we have a few picky little ones but not with this oatmeal bake.
    Really like how your recipes on your website show pictures, gotta have pictures of the steps VERY HELPFUL THANK YOU!!!

  • Jessi Boehme November 19, 2013, 7:41 am

    Hello! My sister has made this recipe a bunch of times and we’ve made some changes but I’d love to share your site / the recipe with my bloggers! Everyone’s been asking about it! Thanks for a great recipe (;

  • Holly September 30, 2013, 11:56 am

    I appreciate this website and the variety of recipes available on it. Since I grew up on a wonderful traditional baked oatmeal recipe, I was excited to try this variation. I am not a novice baker and since this was first attempt making this recipe, I followed the recipe instructions exactly as written. However, my family and I were disappointed. We did not care for the bitterness the orange zest brought to the dish (and I was careful not to include any of the pith from the orange). Also, the baked fresh fruit seemed to give off their juices to the surrounding oatmeal making the baked fruit itself taste somewhat bland and unappealing. I think in the future I will just add fresh fruit to my regular baked oatmeal recipe after it comes out of the oven. However, I do want to thank you, Joanne, for sharing your enthusiasm for cooking and recipes with the public. Best of luck.

    • Joanne September 30, 2013, 2:53 pm

      Hi Holly, Sorry this didn’t work out for you. Thanks for your kind words!

  • Kayley September 26, 2013, 12:13 pm

    Quite tasty! Liked it…though next time I’m going to be bad and add a large drop of whipped cream on top and have it as a dessert!

  • Renee September 21, 2013, 9:14 pm

    Have you every used or can you use frozen strawberries? We grow them then we freeze them so looking for was to use frozen strawberries!

    • Joanne September 22, 2013, 10:21 am

      Frozen strawberries would be great.

    • SBB September 27, 2013, 1:24 pm

      I used frozen blue berries and I think it made it taste better … when they thawed it released more of their juices!

  • Tremayne September 12, 2013, 12:06 pm

    I’ve just come across your site and these recipes look absolutely amazing – and I love the idea of the caramel sauce on top.


  • Debbie August 19, 2013, 5:45 pm

    I was looking for a breakfast recipe to make for our family vacation. Breakfast is usually nothing special for our vacation, so I wanted to make something special for one day. I made it this morning and it was a big hit!! Everyone really enjoyed it-kids and adults. It was pretty simple to make, too. I will definitely be making this again in the future. Thank you for the recipe!

  • Jessica August 9, 2013, 11:17 am

    hi! i’ve made this recipe probably about 15 times and had many requests for the recipe. i substitute unsweetened almond milk for the milk, but everything else is the same. i have calculated that there are about 350 calories per serving, if you consider it to be 6 servings. just in case anyone wanted to know! this is my go-to delicious breakfast recipe. i LOVE it! thanks for sharing!

    • Joanne August 12, 2013, 12:38 pm

      Hi Jessica, so glad you like the recipe. It’s one of our top recipes on the site 🙂

  • The Peace Patch July 29, 2013, 6:41 pm

    Thank you so much for including the veg-friendly substitutions…this looks so delicious!

  • sandra July 19, 2013, 1:23 am

    how many calories per serving in this recipe?! thank!

    • Joanne July 31, 2013, 12:34 pm

      Hi Sandra, At the moment we do not provide nutrition info for our recipes on the site. As an alternative, we suggest that you take a look at There, you can copy our recipe and paste it to get full nutritional info. Hope that helps!

  • Gardenchef's Needle and Pen June 18, 2013, 4:15 am

    Pinning this! But I need to wait for the strawberries 🙁

  • Helga June 12, 2013, 5:09 pm

    Hi Joanne & co,

    My boyfriend shared this recipe with me last night. I’m not sure if that was a hint or not, but I’m glad he did! I think of making this for our family this weekend. I have to be careful with sugar, and try to stay low on the glycemic index… Do you think I could replace the brown sugar with agave syrup, which is naturally low on the glycemic index. If so, how much? 1/2 cup?


    • Joanne June 13, 2013, 10:38 am

      Agave should be fine — We suggest using less than what is called for. Agave is sweeter than regular sugar so try about 1/4 cup of agave.

  • Amber June 11, 2013, 8:40 pm

    A great way to slice strawberries is to use an egg slicer. I felt like a genius when I thought of that because it’s so fast and I get perfect even slices.


Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

If you are visiting from a mobile or tablet device, our star review system can be tricky for some devices. If you plan to leave a star review, please write the number of stars (1 to 5) in your comment and either Adam or Joanne will amend your comment with your star review. Thanks!

Did you make it? How was it?:  

Previous Post: Next Post: