Strawberry Banana Baked Oatmeal
- PREP 10min
- COOK 35min
- TOTAL 45min
Our strawberry baked oatmeal with fresh strawberries, bananas, and chocolate is such a crowd-pleaser! You can make this in the morning, or if you’re short on time, prepare it the night before and bake it in the morning. For substitutions, check the key ingredients section of the article or scan through the comments to see what others have done (so many great ideas)!
You Will Need
1 cup sliced strawberries, 6 ounces (170 g)
½ cup chopped walnuts, optional (57 g)
⅓ cup chocolate chips, optional (56 g)
2 cups old-fashioned rolled oats (226 g)
2 to 5 tablespoons (13 g to 52 g) brown sugar, depending on taste
1 teaspoon baking powder
1 tablespoon grated orange zest
1 teaspoon Chinese five spice or cinnamon
½ teaspoon fine sea salt
1 medium banana, peeled and cut into ½ inch slices
2 cups milk, dairy or non-dairy (470 ml)
1 large egg, see tips
3 tablespoons butter or coconut oil, melted (42 g)
2 teaspoons vanilla extract
Directions
1Preheat the oven to 375°F (190°C). Butter or spray a 2-quart baking dish, then place it on a baking sheet.
2Set aside half of the strawberries, walnuts, and chocolate chips to use later. Then add the remaining strawberries, walnuts, and chocolate to the baking dish, along with the oats, sugar, baking powder, orange zest, Chinese 5-spice, and salt, stirring well to combine.
3Scatter the reserved strawberries, walnuts, chocolate chips, and the sliced banana over the oat mixture.
4In a medium bowl, whisk the milk, egg, melted butter, and vanilla extract until well combined. Pour the milk mixture over the oats and fruit in the baking dish. Shimmy the baking dish back and forth to distribute the liquid throughout the oats.
5Bake until the top is golden brown and the oatmeal has set, about 35 minutes.
6For a golden caramelized top, sprinkle a tablespoon of brown sugar over the baked oatmeal (especially over the banana slices). Place it under the broiler for 20 to 30 seconds, watching carefully to avoid burning. Let it cool slightly before serving.
Adam and Joanne's Tips
- Storing: Store the baked oatmeal in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or a warm oven.
- Make the night before: Mix the ingredients the night before and bake in the morning. We recommend placing the bananas on the bottom of the baking dish to prevent browning. Or add them in the morning before baking.
- Instant oats: No changes are required, but the texture will be different.
- Steel cut oats: Reduce the oats to ¾ cup (105 g) and increase the baking time by 20 minutes or until they are cooked. You may need to cover the baking dish with foil halfway through cooking so that the top does not over brown.
- Egg-free baked oatmeal: You can leave the egg out altogether. The oatmeal will be a little looser when baked. You can also substitute with a flax egg.
- Gluten-free oatmeal: Use certified gluten-free oats and ensure all other ingredients are GF certified.
- The nutrition facts provided below are estimates. We assumed 3 tablespoons of brown sugar and included chocolate chips.