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! Jump to the Baked Oatmeal Recipe or watch our quick recipe video showing you how we make it.

Watch us make the recipe

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!

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. 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

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

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

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
  • Heat 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.

    Scatter 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
    • Bake 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
      • Store 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

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259 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.


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