Strawberry Banana Baked Oatmeal

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If you have been reading this blog for a while, you have probably realized that I love oats.  That is why I have so many granola recipes on the blog.  I also love to bake, much more than I like to cook.  This strawberry banana baked oatmeal is just one thing I made the other day.  It’s so good and a great way to eat oatmeal on the go.  I love making big batches of baked oatmeal that I can pull out of the freezer for quick breakfasts.  The strawberries and banana go so well in this baked oatmeal recipe.

Baked Oatmeal

This dish was inspired by my Apple Cinnamon Baked Oatmeal.  It came out even better than I imagined it would.  These would be great for those breakfasts on the go.  They taste especially good warm and right out of the oven.

Strawberry Banana Baked Oatmeal

1 1/2 cups rolled oats
2 ripe bananas mashed
1/2 cup unsweetened coconut
1 cup strawberries (I used freeze dried)
1/4 cup maple syrup
2 T coconut oil
2-3 T milk (I used almond milk)

Preheat oven to 350. Mix all the dry ingredients in one bowl.  Mix wet into another. Add wet to dry. Spoon batter into greased muffin pans and bake in the oven for around 20 minutes. I used jumbo muffin pans and filled them about halfway. I got about 6 single serving baked oatmeals out of my batch. You may want to double it if you would like more to stick in the freezer.


111 thoughts on “Strawberry Banana Baked Oatmeal

    • Freeze dried are different from frozen. They take all the liquid out of the fruit, but the intense flavor stays. I love them, but they are expensive. I was lucky enough to get a free sample pack. Frozen and fresh would work too, but make sure you slice them pretty thin. I hope you enjoy this. :)

  1. I have baked oatmeal in the oven now – love to make it for the same reason, you can just cut a slice, heat it, and go. I bake mine in a bread pan and top it with Greek Yogurt. I am going to try yours, I like the idea of mashed bananas and baking it in individual muffin cups. I might try the muffin cups with my recipe next time.

    2 cups whole oats
    1/2 cup chopped walnuts
    1.5 tsp. baking powder
    1/2 tsp salt
    1/2 tsp cinnamon (I sprinkle a little more because I like cinnamon)
    1/4 cup brown sugar
    1/2 cup dried fruit (I usually use dried cranberries but can use whatever you have on hand)

    2 eggs
    1/3 cup oil
    3/4 cup milk

    1/2 banana (optional)

    Mix wet ingredients together.
    Mix dry ingredients together.
    Mix dry ingredients in with wet ingredients.
    Sometimes I mix in about 1/2 of a banana (chopped) before baking.
    Pour into bread pan (I spray mine).
    Bake at 25-30 minutes at 350.

    I eat it warm with Greek yogurt on top (any flavor).

  2. Making these this morning for our 18 month old twins. Can’t wait to get them out of the oven. Only coconut I had, had sugar, preservative….. So I opted out of using it.

  3. Ours turned out with a oatmeal like texture.. Not a muffin. Is this the consistency it’s supposed to have? It doesn’t look the same as in your picture. It couldn’t be sliced, not a firm texture.
    Taste is good though.

  4. Yes, my coconut that I had in my pantry had preservatives and sugar….. So I did without it. Maybe I used fresh strawberries and that makes it really moist, with the bananas and all…

  5. These are absolutely delicious and my most favorite vegan recipe yet! Instead of freeze dried strawberries I bought Little Ducks Organic Strawberry Mango Tiny Bites. They can be found in the baby food aisle. I used the entire package but the size, organic state, and cost made them a better alternative. Fingers crossed that my 14 month old agrees.

  6. Hi. Thanks for all your great recipes. I want to share with you that I took this recipe tweaked it a little. Instead of banana I used sweet potato. I removed the strawberries too. Everything else remained. Well, using sweet potato also came out as delicious as the original recipe.

    Thank you!!!

  7. Hi. Thanks for all your great recipes. I want to share with you that I took this recipe tweaked it a little. Instead of banana (my sister does not like banana) I used sweet potato. I removed the strawberries too. Everything else remained. Well, using sweet potato also came out as delicious as the original recipe.

    Thank you!!!

    • They freeze and re-heat well. I would suggest reheating in the oven, but if you are in a rush, the microwave would work too.

      • I just wanted to comment that I took this to work last week one morning when I had a meeting (put it in the fridge the night before) and would need breakfast on the go and ended up just eating it at room temperature/cold (ate it about an hour after leaving the house) and it was still good.

  8. Made today for breakfast tomorrow. Where do I store? They are good but I think I need to cook a bit longer as they are not firm. Very yummy!

    • I store mine in the fridge to make them last longer. When I made the recipe, I used freeze dried strawberries. If you made with fresh or frozen, it may need to cook longer because there is more moisture.

  9. Made these yesterday with my 2-year-old. We both love them! Thank you for sharing. Looking forward to trying some more of your recipes!

  10. I just baked this recipe and it is great. I didn’t have coconut oil so I used Smart Balance butter and I only had sugar-free maple favored syrup. I am very satified with the taste.

  11. I finally made these tonight and they were yummy! I didn’t add the strawberries but added a diced apple and some raisins instead and use more banana (I think I used 4 but they were on the smaller side).

  12. I just tried these today and they are great! I used some fresh strawberries that I dehydrated last summer. They had a great and strong strawberry flavor!

  13. I am baking the muffins now and can’t wait to taste them! I had to make a few adjustments to the recipe because I didn’t have maple syrup or coconut flakes. I used honey and added some flax seed instead. I also used fresh strawberries that I put in the blender. I’ll let you know how they taste later. Thanks for the recipe!

    • Glad you like them. It’s funny you mention blueberries. I created a recipe for blueberry baked oatmeal today!! I will publish it sometime next week. It was delicious!

  14. I made these Saturday night and my almost 3 yr old son and I just had the last two for breakfast. They are so good!! I could never get him to eat sugary processed instant oatmeal, but he loved these. He asked if we could have them everyday!! LoL

    • Awesome! I am coming out with a blueberry baked oatmeal most likely tomorrow too. My husband told me it’s his favorite by far!

  15. Made these today…new favorite snack/dessert. They were killer!

    Made some changes:
    • used agave syrup instead of
    maple, not a fan.
    • added vanilla powder
    • added ground flaxseeds
    • used fresh strawberries – turned
    out moist.

    Thanks for the post!

  16. Thank u for this recipe. Love the cupcake idea-very kid friendly.
    Coconut allergy made me leave it out. Subed butter for oil and ground flaxseed for coconut. Omg. So good! Just out of the oven and ready for my son’s pm snack. Can’t wait to try more of ur recipes. Ur blog is on my homepage for easy DAILY access:)

    • That’s great! Your changes sound like a yummy twist. I love that this recipe is so versatile. I have also been told by another reader that walnuts can be subbed for coconut as well.

  17. I’m from Bangladesh and maple syrup is unavailable in our market. What would u suggest to use instead of maple syrup???

  18. This is delicious! I used toasted coconut instead of shredded coconut and 2 tbsp of white sugar. Didn’t need the sugar though, next time I plan to leave out the sugar and replace the strawberries with mango.

  19. I got some fresh strawberries from the Farmer’s Market yesterday and made these this morning! I love them, and so does my 1 yr old. These will come on my list of breakfast items I will make repeatedly.

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  21. There’s a lot of recipes (not just yours) that call for bananas. I don’t care for them. Any suggestions on what to use in it’s place?

  22. These look awesome! Have you ever tried making more of an oat “flour” to do like oatmeal muffins? My favorite oatmeal muffins are these: . So, they are similar, but have eggs, yogurt, etc. One of my little guys sort of “baulks” at oatmeal. So, I’m hoping to play with it a bit to see if I can get a a sort of combination between my recipe and yours! ;)

  23. OMG – I am SO excited. I enjoy things that contain oatmeal when it is baked – but I cannot get oatmeal down any other way. I made these last week and stuck them in the freezer. This morning I thawed a couple and put them in the toaster oven to heat – I am very happy with the result and so pleased to have found a healthy way to include oatmeal in my morning diet – I can’t wait to try to cinnamon apple baked oatmeal as now I know I will like that as well. Thanks!

      • ALSO, I forgot to mention – my husband makes the overnight oats several times each week – he loves putting it together the night before and having it all ready to go the next morning. Wish I could eat it that way, but now I have an alternative! He uses steel cut oats and groats and adds different things each day. Now we can eat our oatmeal together!

  24. First of all, you are awesome! I am on your site several times a day now that I am trying very hard to eat clean. I made these yesterday and they were great. I decided to use diced apples instead of the strawberries, almond slices instead of coconut, and added cinnamon and vanilla extract. Wow! Yummy breakfast for me and my picky 3 year old. Thank you for sharing all your recipes!

    • Thanks Jennifer! I’m glad you enjoyed them and your twist sounds good too! Never would have thought to do almond slices instead of coconut. Now I know what to tell readers in the future. :)

  25. I am making these right now, but they are not “setting.” I am using regular muffin tins, and they have been in the oven for almost 30 minutes. I have made a bunch of other recipes (and LOVE THEM), but this one just isn’t working for me. I doubled the batch, but double checked all the measurements. I am going to just keep on baking until they set….can’t hurt them, I figure!

  26. These taste great! I doubled the recipe and as another poster said, I had issues with them “setting” but I figured it was because I used frozen strawberries that were thawed but would have had more moisture than fresh or frozen. With the second pan I let them stay in the pan for about 5 min before I took them out and that helped with the “setting” and kept them together better than the first pan. Love the taste of these!

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  28. Yum, I made these this morning and they are super tasty. I added 3 tablespoons of chia seeds, a little vanilla, and a teaspoon of almond butter. I also used the freeze dried strawberries. Thanks for the recipe, I will definitely make these again!

  29. I used frozen berries. I left out the coconut flakes because I didn’t have them. I substituted coconut milk for the milk product. The first batch had to cook for 30 minutes and sit in the pan for 5 minutes. The second I added carob chips to. Same cooking routine. Maybe leaving out the coconut flakes and using wet berries makes them take longer to cook. They are good! TY

  30. Was wondering if you could use banana & a really ripe plantain? I have one of each!! I’m guessing it would work, do you have any baked recipes with plantains? Thanks

  31. Just made these, had freeze dried pears which I used instead of the strawberries. So delicious, had to stop myself from eating a 3rd one (used regular muffin tins, made 12 in all)
    Will definitely try out again with different fruits and nuts!

  32. Ok so these are my new favourite thing, thank you got sharing! Tried these out when stuck inside on a rainy day, not only do they taste awesome but my apartment smells delicious!!
    I had no maple syrup so substituted for agave syrup and switched out strawberries for dried cranberries. YUM!
    Also done another batch using a combination of ground and chopped pecans and walnuts instead of fruit, turned out tasty! Your recipe is adaptable I love it!

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