Strawberry Baked Oatmeal is a delicious, simple breakfast ideal for meal prepping and busy make-ahead mornings. It's packed with nutritious ingredients and makes a wholesome family-friendly breakfast.
Whether it's a busy back-to-school week or a jam packed holiday, strawberry baked oatmeal is a great recipe that can be made ahead of time with much ease. Oats are a favorite of ours and we use them to make these delicious chocolate energy balls and no-bake brownie treats. They're a great way to add a wholesome ingredient to otherwise sugary treats!
This family-friendly breakfast is full of nutritious ingredients like fruit, oats and healthy fats. We love this recipe because it reheats well and keeps nearly all week without losing it's flavor or quality. While it's naturally gluten-free, you can also easily make it dairy-free, egg-free and even vegan with a few simple ingredient changes.
Baked oatmeal is such a versatile breakfast- use this strawberry baked oatmeal recipe as a starting point and make it your own with the variations and suggestions given a few paragraphs down.
- Oats: old fashioned oats, steel cut oats, rolled oats or quick oats are all fine to use.
- Strawberries: fresh strawberries work best. See my tips below if using frozen strawberries.
- Chocolate chips: Strawberries and chocolate are a classic combination, and who doesn't like some chocolate in their breakfast?!
- Almonds: almonds or other nuts like walnuts or pecans are optional.
- Milk: any milk is fine for baked oatmeal recipes, but I lean toward almond milk to cut back on dairy and calories.
- Maple syrup: maple syrup is the sweetener here, but you can use honey or sugar if you'd prefer.
- Eggs: eggs bind the oats to give it a cake-like consistency when cut.
- Vanilla extract: you can even make homemade vanilla extract if you'd like!
- Melted butter: the baked oatmeal is drizzled with a little melted butter for extra yumminess.
How To Make It
Making strawberry baked oatmeal is incredibly simple.
STEP 1: Preheat the oven to 375° Fahrenheit. In a large mixing bowl, combine oats, cinnamon, baking powder and salt. Mix. Add milk, maple syrup, vanilla extract, 1 ½ cups strawberries and chocolate chips. Mix until combined.
STEP 2: Grease a 2 quart baking dish with butter or olive oil. Pour in the oatmeal mixture. Top with the remaining ½ cup strawberries and sliced almonds. Drizzle with melted butter.
STEP 3: Bake for 35 minutes or until the center barely wiggles and a toothpick inserted into the center comes out mostly dry with just a few crumbs. Let baked oatmeal settle for 10 minutes before serving.
To serve, you can add extra berries, nuts or plain yogurt to your bowl of freshly baked oatmeal. Enjoy!
How To Store
Strawberry baked oatmeal will keep in the fridge for up to 5 days. Cover tightly with plastic wrap. When making ahead or for meal prepping, it's ideal to bake it in a casserole dish with a lid and handles for easy storage and serving. It can also be cut into individual portions if meal prepping or freezing.
Dairy-free: drizzle with a little coconut oil instead of butter or use a vegan butter substitute. Use a plant-based milk such as almond milk, oat milk, or soy milk and make sure to use chocolate chip that are labeled dairy-free.
Egg-free: use flax eggs instead of regular eggs.
Nut-free: skip the almonds to make this recipe nut free.
Vegan: in addition to the changes to make it dairy-free, use flax eggs or just eggs.
Other fruits: add bananas, raspberries, blackberries or blueberries.
Other chocolate: substitute the chocolate chips with white chocolate chips or dark chocolate chips. Peanut butter chips also taste fantastic!
I have made this recipe will quick, old fashioned and steel cut oats and there is honestly very little difference. It bakes for long enough that any type of oat turns out cooked. The only slight difference is in it's texture at the end.
Frozen strawberries will release lots of liquid while they bake so they are not ideal in this recipe. If you only have frozen strawberries, you can use them but let them thaw out first. Then squeeze the liquid out with a paper towel before adding them to the bowl of ingredients.
Yes! Baked oatmeal is a great make-ahead breakfast. It works well as a meal prepped breakfast during the week, so make it on Sunday night and enjoy all week long. Or, make it the night before a busy holiday or family event for a ready-to-serve breakfast in the morning. I like making this a few days before Christmas morning so no one is in the kitchen making breakfast while the kids are rushing to open gifts!
Baked oats are a very healthy breakfast but remember that they will only be as healthy as the ingredients added to them. Lots of sugar or chocolate will make any type of oatmeal recipes less healthy.
Baked oatmeal can be made in any size pan but the cook time will change slightly. The smaller the pan, the thicker the oatmeal will be thus increasing the cook time. I typically use a rectangular 2 quart glass baking dish but an 8x8 or 9x9 pan also work. Keep in mind that the oatmeal will rise a bit, so don't go any smaller than this.
Strawberry Baked Oatmeal
- 3 cups oats, old fashioned, rolled, quick or steel cut
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 ½ teaspoon baking powder
- 2 ½ cups milk, any dairy or plant-based variety
- 2 large eggs
- ⅓ cup maple syrup
- 2 teaspoon vanilla extract
- 2 cups fresh strawberries, chopped
- ½ cup chocolate chips
- ½ cup almonds, sliced
- 3 tablespoon melted butter
- Preheat the oven to 375° Fahrenheit. In a large mixing bowl, combine oats, cinnamon, baking powder and salt. Mix. Add milk, maple syrup, vanilla extract, 1 ½ cups strawberries and chocolate chips. Mix until combined.
- Grease a 2 quart baking dish with butter or olive oil. Pour in the oatmeal mixture. Top with the remaining ½ cup strawberries and sliced almonds. Drizzle with melted butter.
- Bake for 35 minutes or until the center barely wiggles and a toothpick inserted into the center comes out mostly dry with just a few crumbs. Let baked oatmeal settle for 10 minutes before serving.