Strawberry Banana Baked Oatmeal

This extra easy baked oatmeal recipe with fresh strawberries, bananas, and chocolate is one of our favorite things to make for breakfast. Make it in the morning or assemble the night before and bake the next day!

Watch the Video

Strawberry Baked Oatmeal Recipe Video

Related: We love these everyday rolled oats.

How to Make Baked Oatmeal

There’s something special about entertaining in the morning — it’s casual, laid back and really can start the day off right. This easy baked oatmeal is where we turn when there are more than the two of us in the house. It’s really flexible. 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! To see how we make regular oatmeal, here’s the oatmeal recipe we follow almost every morning.

Baked oatmeal with strawberries, banana and chocolate

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.

You can mix all of the ingredients 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. For another overnight recipe, take a peek at our favorite overnight oats 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.

Oatmeal that's been baked with brown sugar, milk, fruit and nuts

You may also like these Easy Homemade Blueberry Muffins from scratch. We make them in one bowl in under 30 minutes.

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 or you can substitute the egg with one flax egg. 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

More Easy Breakfast Recipes

Strawberry Banana Baked Oatmeal

  • PREP
  • COOK

Our extra easy baked oatmeal recipe with fresh strawberries, bananas and 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. 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.

Makes approximately 6 servings

Watch Us Make the Recipe

You Will Need

2 cups (175 grams) old fashioned rolled oats

1/3 cup (70 grams) light brown sugar

1 teaspoon baking powder

1 tablespoon grated orange zest

1 teaspoon Chinese five spice or substitute cinnamon

1/2 teaspoon fine sea salt

1/2 cup (55 grams) walnuts, chopped

6 ounces strawberries, sliced

1/3 cup (60 grams) semi-sweet chocolate chips

2 cups (470 ml) milk, dairy or non-dairy

1 large egg, see notes for egg-free version

3 tablespoons butter, melted (substitute melted coconut oil)

2 teaspoons vanilla extract

1 ripe banana, peeled and cut into 1/2-inch slices


  • Prepare Oatmeal
  • 1Heat oven to 375 degrees F. Generously spray the inside of a 2-quart baking dish with cooking spray and place on a baking sheet. 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.

    2Scatter the remaining strawberries, walnuts, chocolate, and the banana on top of the oats. In another large bowl, whisk together the milk, egg, butter, and vanilla extract, then pour over the oats and fruit. Gently shimmy and shake the baking dish to help the milk mixture go throughout the oats.Baked-Oatmeal-with-Strawberries,-Banana-and-Chocolate-Step-1

  • Bake Oatmeal
  • 1Bake oatmeal until the top is golden brown and the milk mixture has set, about 35 minutes. For an extra tasty top, sprinkle a tablespoon or so of brown sugar on top of the oatmeal, and then place back in the oven under the broiler and broil for 20-30 seconds.Baked-Oatmeal-with-Strawberries,-Banana-and-Chocolate-Step-1

  • Storing and Reheating
  • 1Store the baked oatmeal in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or a warm oven.

Adam and Joanne's Tips

  • For gluten-free oatmeal, use certified gluten-free oats.
  • For egg-free oatmeal, you can leave the egg out completely. The oatmeal will be a little looser when baked. You can also substitute with a chia or flax egg.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving Serving Size 1/6 of the dish / Calories 423 / Total Fat 18.5g / Saturated Fat 8.1g / Cholesterol 54.5mg / Sodium 283.1mg / Carbohydrate 51.2g / Dietary Fiber 5.7g / Total Sugars 27.5g / Protein 12.8g
AUTHOR:  Adam and Joanne Gallagher

Recipe updated, originally posted December 2011. Since posting this in 2011, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Inspired Taste Newsletter Signup
254 comments… Leave a Review
  • Claudia Smith November 26, 2022, 10:00 pm

    I can not thank you enough for your wonderful website and great culinary talent in the kitchen. Everything is perfectly well explained and ALL the recipes that I have tried from you so far have not disappointed. This makes me to want to try more and more of your yummy and succulent meals and desserts very often. God Bless You!

  • Lydia S August 27, 2022, 2:26 pm

    I have made this half a dozen times now, I love it! I made the original recipe the first time, but I can never leave well enough alone. Some of my variations: I have used pumpkin pie spice or cinnamon instead of 5 spice; added coconut flakes; omitted the chocolate chips; used pecans instead of walnuts and it’s in my oven right now with blueberries instead of strawberries. The addition of coconut was genius, it gives a chewier texture almost like a cookie. Yum! Thanks for the recipe guys, FIVE STARS!

  • Veronica August 5, 2022, 3:16 pm

    I just made this today for breakfast. It is delicious! Love the sweetness of the chocolate chips. This recipe was like eating dessert for breakfast.

  • Marion Vadney June 24, 2022, 11:17 pm

    sounds yummy


Leave a Reply

Leave a Review

Your email address will not be published. Required fields are marked *

Rate this recipe!


All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our comment guidelines. You must be at least 16 years old to post a comment. All comments are governed by our Privacy Policy & Terms.

Previous Post: Next Post: