This strawberry banana baked oatmeal is an easy, make-ahead breakfast that’s ideal for busy mornings, meal prep, or feeding a hungry family without fuss.
Made from simple pantry staples, ripe bananas, and sweet strawberries, this baked oatmeal is hearty, comforting, and naturally sweet. Bake once, then reheat portions throughout the week for an effortless breakfast.
I turn to this recipe for school mornings, busy harvest weekends, or any time I want breakfast finished before the day gets started — it’s great for crowds and meal prep alike.
Why You’ll Love This Strawberry Banana Baked Oatmeal
- Perfect for make-ahead breakfasts and meal prep
- Works with ripe bananas and fresh or frozen strawberries
- Reheats well for quick, busy mornings
I also enjoy using strawberries in overnight oats and other make-ahead breakfasts for family-friendly mornings.
Ingredients You’ll Need
- Old-fashioned rolled oats – high in fiber; use certified gluten-free oats if needed.
- Baking powder – helps keep the bake light and slightly risen.
- Cinnamon and vanilla – classic flavor enhancers that pair beautifully with fruit.
- Sea salt – just a pinch to balance flavors.
- Eggs – add protein and help bind the oatmeal bake together.
- Pure maple syrup – adds gentle sweetness; fruit contributes natural sugars so only a little is needed.
- Milk – whole milk adds richness, but 2% or plant-based milk work fine.
- Fresh strawberries and bananas – the stars of this bake; you can use frozen strawberries if preferred.
You can boost protein by stirring in a scoop of vanilla protein powder if desired.
How to Make Strawberry Banana Oatmeal Bake
The recipe card below contains the full quantities and exact directions. Here are some practical tips to make the process simple and successful.
Preheat your oven to 350°F (175°C).
Step 1: Combine dry ingredients. In a medium bowl, stir together the oats, baking powder, cinnamon, and salt.
Step 2: Prep and mash the bananas. Hull and slice the strawberries. Slice one and a half bananas, then mash the 1½ bananas with a fork (or pastry blender) until mostly broken up. I find it blends easiest when added straight to the oats.
Adding the mashed banana directly to the dry ingredients helps it incorporate evenly; no need for perfect smoothness.
It’s just breakfast.
Step 3: Mix wet ingredients. In a second bowl, lightly beat the eggs, then whisk in maple syrup, vanilla extract, and milk. Stir in 1 cup of sliced strawberries and reserve about 1/2 cup for the topping.
Step 4: Combine wet and dry. Pour the egg-and-milk mixture into the oat mixture and fold gently with a spatula. Carefully fold in the cup of strawberries so they stay intact rather than turning to mush.
Step 5: Transfer and top. Grease a 9×9-inch baking dish and pour the mixture in, spreading it evenly. Arrange the reserved banana slices and remaining strawberries on top.
Step 6: Bake. Bake for 35–45 minutes, or until the center is set. Let cool 15–20 minutes before slicing to allow it to firm up.
Variations & Substitutions
- Use frozen strawberries straight from the freezer; no thawing necessary.
- Stir in chocolate chips or chopped nuts for extra texture and flavor.
- Swap dairy milk for almond, oat, or other plant-based milks to make it dairy-free.
- Add chia seeds or ground flaxseed for extra fiber and nutrients.
Recipe Variations
- Top with chopped pecans, peanuts, or macadamia nuts for a crunchy finish.
- To reduce added sugar, use less maple syrup, swap for a low-calorie sweetener, or omit it entirely.
- Fold in a handful of mini chocolate chips for a sweeter treat.
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 (about 45–90 seconds depending on portion size).
To freeze: Cut into squares, wrap tightly, and freeze for up to 2–3 months. Place wax paper between layers for easy separation. Thaw overnight in the fridge or reheat directly from frozen in the microwave for 60–90 seconds.
FAQs
Yes — frozen strawberries work well and can be folded in without thawing.
Made with whole-grain oats, fruit, and simple ingredients, it’s a filling and nourishing breakfast option.
Yes. It’s delicious cold, at room temperature, or reheated.
Baked Oatmeal for Two
This recipe yields about nine squares. Bake the full batch and freeze extras, or halve the ingredients and bake in a loaf pan if you prefer fewer servings.
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 give this healthy, make-ahead baked oatmeal a try — it’s a reliable, tasty option for busy mornings.
Recipe
Strawberry Banana Oatmeal Bake
Deanne Frieders | This Farm Girl Cooks
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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
Equipment
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9 x 9 baking dish
Method
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Preheat oven to 350°F. In a medium bowl combine oats, baking powder, cinnamon, and salt. Stir to combine.
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Mash 1½ of the bananas and add to the dry ingredients, working it in with a fork.
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In another bowl combine the eggs, maple syrup, vanilla, and milk. Whisk together and add to the oat mixture.
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Fold in one cup of sliced strawberries gently so they remain intact.
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Grease a 9×9 pan and pour in the mixture. Top with remaining banana slices and the reserved strawberries.
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Bake 35–40 minutes until the center is set. Cool 15–20 minutes before slicing and serving.
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Store in an airtight container in the fridge for up to 4 days. Reheat portions in the microwave about 45–90 seconds.
Farm Girl Tips
- Bake ahead and freeze individual slices wrapped for quick breakfasts.
- Bake and refrigerate for easy reheating during the week.
To freeze: Cool completely, then store in a freezer-safe container for up to three months with wax paper between layers.
To reheat from frozen: Microwave 60–90 seconds until warmed through.
Nutrition
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