Strawberry Banana Baked Oatmeal
This strawberry banana baked oatmeal is naturally sweetened, gluten-free, and made with whole, feel-good ingredients. It’s filling enough to fuel your morning and flexible enough for meal prep or sharing at a weekend brunch. Plus, it's kid-friendly and endlessly adaptable.
Equipment
- 1 Large mixing bowl
- 1 8x8-inch or 9x9-inch baking dish
- Measuring cups and spoons
- - Fork or potato masher
- Oven preheated to 375°F
Ingredients
- 2 cups gluten-free rolled oats
- 1 cup sliced strawberries fresh or frozen
- 2 ripe bananas mashed
- 1 ½ cups unsweetened almond milk
- 2 eggs or flax eggs
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp cinnamon
- Pinch of salt
Optional Add-ins:
- ¼ cup chopped walnuts or pecans
- 1 tbsp chia seeds or flaxseed meal
- ¼ cup shredded coconut
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- In a mixing bowl, mash bananas until mostly smooth. Add eggs, almond milk, maple syrup, and vanilla. Stir to combine.
- Fold in oats, baking powder, cinnamon, and salt. Mix well.
- Gently stir in strawberries and any optional add-ins.
- Pour the mixture into the baking dish and spread evenly.
- Bake for 35–40 minutes until set and golden on top.
- Cool for 10 minutes before slicing into squares. Serve warm or store in the fridge for up to 5 days.
Notes
You can swap almond milk for oat or coconut milk.
Use flax eggs for a fully vegan option.
Double the recipe for a larger crowd and bake in a 9x13 dish.