The make ahead breakfast game just got easier with this strawberry banana oatmeal bake. Fresh strawberries, sweet banana slices and hearty oatmeal are a crowd pleasing, healthy breakfast!
A lone berry in my garden is signaling the start of strawberry season! There are more strawberries to come so I plan to put them to great use in dishes like overnight strawberry oats and this strawberry baked oatmeal bake.
Why I love this recipe
Y’all….If you loved my blueberry baked oatmeal, you’ll positively swoon over this recipe.
Here’s why we love it!
- Strawberry and banana are a fruity match made in heaven, so it’s no surprise that putting them in a baked oatmeal is a no-brainer here!
- Basically, my family will eat any easy strawberry banana combo anytime, so it’s a total mom win here!
- I make at least one breakfast dish as part of my weekly meal prep, and I believe you should do it too. Add this recipe to your make ahead breakfast list!
- This recipe has heart healthy oats, eggs for protein and minimally processed ingredients
- Check out the colors. How can you now be happy eating something nutritious AND gorgeous?
Ingredients in Strawberry Banana Baked Oatmeal
- 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.
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!).
Step 5: Pour into a baking pan and add your toppings. Grab a greased 9×9 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.
- 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
- Amp up the protein with a scoop of vanilla protein powder
How to Make Strawberry Banana Baked Oatmeal Ahead of Time
You can bake this ahead of time and refrigerate until it’s ready to serve.
Now, I wouldn’t be a good cooking buddy if I didn’t remind us that bananas, well – they brown. So you may want to add some fresh sliced fruit when serving to have more vibrant color.
The taste will be good either way, so only do this if it bother you or in my case, the kiddos.
Can I Freeze Oatmeal Squares?
Yes, you sure can! Cool the oatmeal and put into a freezer safe container for up to three months. I put wax paper in between the layers for easy removal.
To reheat from frozen, microwave for 60-90 seconds until warm.
How should I store baked oatmeal?
Baked oatmeal can be stored in the refrigerator in an airtight container up to 4 days.
Reheat in the microwave for about 45 seconds or so if you’d like!
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!
- 3 cups old fashioned oats (use labeled gluten free oats to make this recipe gluten free)
- 2 tsp baking powder
- 1 tsp cinnamon
- ⅛ tsp sea salt
- 2 eggs, lightly beaten
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- 1.5 cups milk
- 1.5 cups fresh strawberries, hulled and sliced, divided
- 2 ripe bananas, divided
- 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.
How to Prepare this Ahead of Time:
- Bake this ahead of time and freeze slices, individually wrapped
- Bake ahead of time and refrigerate
To freeze: Cool the oatmeal and put into a freezer safe container for up to three months. I put wax paper in between the layers for easy removal.
To reheat from frozen: Reheat from frozen in microwave 60-90 seconds until warm.
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Amount Per Serving: Calories: 205Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 45mgSodium: 180mgCarbohydrates: 37gFiber: 4gSugar: 12gProtein: 7g