This strawberry banana baked oatmeal is an easy, make-ahead breakfast that’s perfect for busy mornings, meal prep, or feeding a hungry crew without thinking too hard.
Made with simple pantry ingredients, ripe bananas, and sweet strawberries, this baked oatmeal is hearty, cozy, and just sweet enough.
I love this recipe for school mornings, harvest season, or weekends when I want breakfast done before the day even starts. Bake it once, reheat all week, and breakfast is handled.
Why You’ll Love This Strawberry Banana Baked Oatmeal
- Great for make-ahead breakfasts
- Uses ripe bananas and fresh or frozen strawberries
- Reheats well for busy mornings
I love to use strawberries in baked oatmeal or overnight strawberry oats for family friendly make ahead breakfasts!
Ingredients You'll Need
- old fashioned rolled oats - these are full of fiber and are good for you! If you’re making this recipe gluten-free be sure to use certified gluten free oats like these.
- baking powder - helps to keep our oatmeal bake light and fluffy with its super leavening powder
- cinnamon and vanilla - a classic add on to baking recipes
- sea salt - just a pinch, just like I put in my oatmeal!
- eggs - for added protein, plus they help hold the whole oatmeal bake together
- pure maple syrup - for added sweetness and as an alternative to regular sugar. We just need a little in this recipe because the fruit is already sweet
- milk - I use whole milk because it’s what we always have in our fridge, but you can use two percent or almond milk.
- fresh strawberries and bananas - because it’s called strawberry banana oatmeal bake, obviously.
You can amp up the protein with a scoop of vanilla protein powder. 💪
How to Make Strawberry Banana Oatmeal Bake
Formal directions are in the recipe card below, but I'll give you some extra tips for making this oatmeal bake.
Preheat your oven...you know that part of the drill.
Step 1: Combine dry ingredients. Put them all in a medium sized bowl and give them a stir. Easy peasy.
Step 2: Prep the fruit. Wash, slice and hull your strawberries. Hulling just means core out the stem and the white part of the strawberry.
Slice one and a half bananas and set the other half aside.
Now we're gonna mash the sliced banana. You can use a fork, though I find I end up chasing it around the bowl.
If you have a pastry blender and a cereal bowl, it seems to work pretty darn well! Don't worry about getting it perfectly mashed, we just want it broken up for the most part.
Next up, add the mashed banana to your dry ingredients. Now, the first time I made this I tried to add the banana to the liquid ingredients and it was no bueno.
So I recommend you add the banana to your oats and give it a little extra mashing action with a fork so it blends, at least as much as it's going to. Don't drive yourself crazy in the process, we're not building a rocket here.
It's just breakfast.
Step 3: Combine the wet ingredients: Now, grab a second bowl and whisk your eggs. Add your maple syrup (remember, the real stuff), vanilla extract and milk. Add one cup of your strawberries to the liquid. Set aside the other half cup for topping.
Step 4: Combine the wet and dry ingredients. Pour your egg mixture into the dry oatmeal mixture. Use a spatula to gently stir the ingredients together. Don't go too crazy, we want the strawberry slices intact. Add the wet ingredients to the dry ingredients and mix using a spoon or spatula. Fold in one cup of the sliced strawberries into the batter taking care to be gentle (no strawberry smushing here, we want these intact!).
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Step 5: Pour into a baking pan and add your toppings. Grab a greased 9x9 baking pan and pour the whole concotion into your dish. Use a spatula to spread things out evenly.
Top with your reserved strawberries and bananas.
Step 6: Bake. Bake for 35-45 minutes until the center is set. Allow to cool for 15-20 minutes before slicing and serving.
Variations & Substitutions
- Use frozen strawberries (no need to thaw)
- Add chocolate chips or chopped nuts
- Swap milk for dairy-free milk
- Add chia seeds or flax for extra fiber
Recipe Variations
- Add something crunchy to the top like chopped pecans, peanuts or even macadamia nuts
- To reduce the sugar, you can use agave nectar, reduce amount of maple syrup, or leave it out completely.
- Add a handful of mini chocolate chips
Make-Ahead, Storage & Freezer Tips
To store: Keep leftovers covered in the refrigerator for up to 4–5 days.
To reheat: Warm individual portions in the microwave until heated through.
To freeze: Cut into squares, wrap tightly, and freeze for up to 2 months. I put wax paper in between the layers for easy removal. Thaw overnight in the fridge or reheat straight from frozen. To reheat from frozen, microwave for 60-90 seconds until warm.
FAQs
Yes! Frozen strawberries work great. No need to thaw — just fold them in frozen.
This recipe is made with whole-grain oats, fruit, and simple ingredients, making it a filling and nourishing breakfast option.
Yep! It’s great cold, room temperature, or reheated.
Baked Oatmeal for Two
This recipe makes nine servings. You can bake the whole recipe and freeze slices for later, or half the recipe and bake it in a loaf pan if you'd like!
More Strawberry Recipes
- Chocolate Covered Strawberries
- Strawberry Spinach Salad with Feta
- Mixed Berry Galette
- Berry Sheet Pan Pancakes
More Baked Oatmeal Recipes
- Blueberry Baked Oatmeal
- Pumpkin Oatmeal Breakfast Bars
- Slow Cooker Apple Cinnamon Oatmeal
- Apple Pie Baked Oatmeal
I hope you’ll give this healthy baked oatmeal a try!
Recipe
Strawberry Banana Oatmeal Bake
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Equipment
Ingredients
- 3 cups old fashioned oats use labeled gluten free oats to make this recipe gluten free
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ⅛ teaspoon sea salt
- 2 large eggs lightly beaten
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1.5 cups milk
- 1.5 cups fresh strawberries hulled and sliced, divided
- 2 ripe bananas divided
Instructions
- Preheat oven to 350°F. In a medium sized bowl, combine dry ingredients (oats, baking powder, cinnamon, and salt. Stir to combine.
- Mash 1 ½ of the bananas. Add to dry ingredients and use a fork to incorporate it the best you can.
- In another bowl, combine 2 eggs, lightly beaten, maple syrup, vanilla extract and milk. I used whole milk but you can use whatever you have on hand. Whisk together and add to your dry ingredients.
- Add the wet ingredients to the dry ingredients and mix using a spoon or spatula. Fold in one cup of the sliced strawberries into the batter taking care to be gentle (no strawberry smushing here, we want these intact!).
- Grease a 9x9 baking pan. Pour in the oatmeal mixture in and spread evenly. Slice the remaining banana half and top the oatmeal. Add the remaining half cup of sliced strawberries.
- Bake for 35-40 minutes until the center is set. Allow to cool for 15-20 minutes before slicing and serving.
Refrigerate in an airtight container up to 4 days. Reheat in the microwave for about 45 seconds.
Notes
- Bake this ahead of time and freeze slices, individually wrapped
- Bake ahead of time and refrigerate
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
