My strawberry baked oatmeal with bananas and chocolate chips is one of my favorite crowd-friendly breakfast recipes! You can make it in the morning or assemble it the night before and bake the next day.
Every time I make this baked oatmeal recipe, I’m blown away by its deliciousness. I love the combination of strawberries, bananas, and chocolate! I highly recommend our recipe as written, but it’s also super easy to customize. I’ve given a few extra tips below!
For more baked oatmeal recipes, see my blackberry baked oatmeal, or try this easy oatmeal recipe for my everyday oatmeal!
Key Ingredients
- Oats: I use rolled oats for baked oatmeal. If you use instant oats, the texture will be different, and steel-cut oats will need a different milk-to-oats ratio and baking time. You’ll find tips below the recipe to help you adjust.
- Fruit: I love a mix of strawberries, bananas, and a touch of orange zest, but you can easily swap in your favorite fruits! I use blackberries for this blackberry baked oatmeal with caramel sauce.
- Milk: Use any milk you like. Dairy or non-dairy works great.
- Egg or Flax Egg: An egg helps firm up the center, but you can skip it or use a flax egg as a substitute.
- Sweetener: I add brown sugar or maple syrup, and the recipe gives a range so you can adjust it to your liking. Honey or other sweeteners are also okay.
- Baking Powder: This gives the oatmeal a little lift but is optional.
- Spices: I love Chinese 5 spice in this recipe, but cinnamon is an excellent substitute if you don’t have it.
- Chocolate Chips and Walnuts (Optional): My son loves the chocolate chips in this, and the walnuts add a nice crunch, but feel free to omit them or use other nuts if you prefer.
How to Make Strawberry Banana Baked Oatmeal
I’m such a fan of this strawberry baked oatmeal recipe! It’s super easy to make and tastes incredible. You’ll start by mixing oats with sugar, spices, strawberries, bananas, walnuts, and chocolate chips. That all goes into a baking dish, and then you can pour over a mixture of milk, egg, butter, and vanilla.
I shimmy the baking dish a few times to make sure the milk mixture falls around all the oats, and then I add more strawberries, sliced bananas, walnuts, and chocolate on top.
I bake the oatmeal for 30 minutes, then add a little extra sugar on top and turn the oven to broil so I can caramelize the top (it’s so good). I can’t wait for you to try it!
Remember, you can make this in the morning. Or you can assemble it the night before and bake it the next day. If you do that, hold off on adding the bananas until the morning or add them to the bottom of the baking dish so that they do not brown while sitting in the fridge overnight. For another easy make ahead breakfast, see our baked French toast!
Strawberry Banana Baked Oatmeal
- PREP
- COOK
- TOTAL
Our strawberry baked oatmeal with fresh strawberries, bananas, and chocolate is such a crowd-pleaser! You can make this in the morning, or if you’re short on time, prepare it the night before and bake it in the morning. For substitutions, check the key ingredients section of the article or scan through the comments to see what others have done (so many great ideas)!
Watch Us Make the Recipe
You Will Need
2 cups (226g) old fashioned rolled oats
2 tablespoons to 1/3 cup (13g to 70g) brown sugar
1 teaspoon baking powder, optional
1 tablespoon grated orange zest
1 teaspoon Chinese five spice or cinnamon
1/2 teaspoon fine sea salt
1 cup (167g or 6oz) sliced strawberries
1/2 cup (56g) chopped walnuts, optional
1/3 cup (56g) chocolate chips, optional
1 banana, peeled and cut into 1/2-inch slices
2 cups (470ml) dairy or non-dairy milk
1 large egg, optional, see tips
3 tablespoons (42g) butter or coconut oil, melted
2 teaspoons vanilla extract
Directions
1Preheat the oven to 375°F (190°C). Butter or spray a 2-quart baking dish with cooking spray and place it on a baking sheet.
2Mix the oats, sugar, baking powder, orange zest, Chinese five spice, and salt.
3Set aside half of the strawberries, walnuts, and chocolate chips (if using). Add the remaining strawberries, walnuts, and chocolate to the bowl with the oats.
4Pour the oat mixture into the prepared baking dish.
5Scatter the remaining strawberries, walnuts, chocolate chips, and the sliced banana over the oat mixture in the baking dish.
6Using the same bowl you used to mix the oats (there is no need to clean it), whisk the milk, egg, melted butter, and vanilla extract until well combined.
7Pour the milk mixture over the oats and fruit in the baking dish. Shimmy the baking dish back and forth to distribute the liquid throughout the oats.
8Bake until the top is golden brown and the oatmeal has set, about 35 minutes.
9Optional: To create a golden caramelized top, sprinkle a tablespoon of brown sugar over the baked oatmeal. Place it under the broiler for 20 to 30 seconds, watching carefully to avoid burning. Let it cool slightly before serving.
Adam and Joanne's Tips
- Storing: Store the baked oatmeal in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or a warm oven.
- Make the night before: Mix the ingredients the night before and bake in the morning. We recommend placing the bananas on the bottom of the baking dish to prevent browning. Or add them in the morning before baking.
- Instant oats: No changes are required, but the texture will be different.
- Steel cut oats: Reduce the oats to 3/4 cup (105g) and increase the baking time by 20 minutes or until they are cooked. You may need to cover the baking dish with foil halfway through cooking so that the top does not overbrown.
- Egg-free baked oatmeal: You can leave the egg out altogether. The oatmeal will be a little looser when baked. You can also substitute with a flax egg.
- Gluten-free oatmeal: Use certified gluten-free oats and ensure all other ingredients are GF certified.
- The nutrition facts provided below are estimates. We assumed 3 tablespoons of brown sugar and included chocolate chips.
My principal (yucky us!) made this for our staff on the last day of school, and it was so delicious I asked for the recipe. As a vegetarian, I am always on the lookout for main breakfast dishes to share and this one meets every one of our taste requirements. Thanks a bunch! I’m looking forward to reading other comments with baking or ingredient tips…
I just put mine into the oven and I made a smaller one in an 8×8 inch glass pan because it’s just for me and the bigger size would be too much. I wanted to know if you covered yours before putting it into the oven. I didn’t cover mine because I didn’t see anything about it in your recipe but I’m scared the bananas might get burned. This is the first recipe of yours I’ve tried. I can’t wait until it’s ready. I added freshly grated nutmeg and 1/4 teaspoon of orange extract because I didn’t have an orange to zest. Thank you so much for this awesome recipe.
Has anyone tried to make this without any grains? I cannot tolerate grains. So even GF oats are out.
This recipe is great! Fed us through the breakfast-to-afternoon snack time period 🙂
Just made this for breakfast prep this week… did not have walnuts on hand, so just added 6 oz of blueberries that I had on hand instead and it turned out sooooo good! Was not expecting it to be so yummy. I didn’t even have an orange for zest, so I’m curious how it will be with orange zest next time I make it. 11/10 will be making again and again!
I’m so happy to hear you loved the baked oatmeal recipe! That’s a great idea to add blueberries instead of walnuts, and I’m glad it turned out so yummy. The orange zest definitely adds another layer of flavor, but it’s wonderful that it was delicious even without it. Thanks for sharing your substitutions and feedback – I’m sure it will inspire others to try the recipe too!
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!
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!
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.
sounds yummy